‘It wouldn’t be Christmas without leftover turkey, and while I love a cold cut sandwich or three, this dish transforms your bird into something warming and deliciously different.’
Hands-on time 45min, plus soaking and standing. Cooking time about 1½hr. Serves 8
• 500g basmati rice • 2tbsp vegetable oil • 3 large onions, finely sliced • 6 garlic cloves, crushed
• 6.5cm piece fresh root ginger, finely grated • 1-2 green chillies, deseeded and finely chopped
• 1 cinnamon stick • 12 cardamom pods • 2tsp garam masala • 1tsp turmeric • 4 tomatoes, roughly chopped
• 250g natural yogurt • 400g cooked turkey, shredded
TO ASSEMBLE • Pinch saffron • 100g butter, melted
• ½tsp rose water, optional • 20g flaked almonds, toasted • Small handful coriander, chopped
FOR THE RAITA • ½ cucumber, halved and deseeded • 250g natural yogurt
1 Soak the rice in a large bowl of cold water for 15min. Meanwhile, heat the oil in a large deep frying pan and cook the onions with a large pinch of salt over low-medium heat for 30min, stirring regularly, until soft and deep golden brown. Transfer to a plate lined with kitchen paper.
2 Add the garlic, ginger, chillies and cinnamon stick to the pan with 1/2 the cardamom pods. Cook for 3min until aromatic; add the ground spices and cook, stirring, for 2min. Add the tomatoes with a splash of water and cook over high heat for 7-8min until starting to break down. Stir in the yogurt and remove from the heat. Season. Stir through the turkey and set aside.
3 Put the saffron in a bowl and pour over 100ml hot water. Set aside until needed.
4 Bring a large pan of salted water to the boil. Drain rice and boil for 4-
