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Recipe: Christmas turkey biryani curry

PUBLISHED: 11:21 04 December 2017 | UPDATED: 11:21 04 December 2017

Owner Giyash Miah, left, and chef Afruz Ali, holding a biryani and chicken and lamb tikka, at the Tamarind Indian at Blofield Heath (photo: Denise Bradley)

Owner Giyash Miah, left, and chef Afruz Ali, holding a biryani and chicken and lamb tikka, at the Tamarind Indian at Blofield Heath (photo: Denise Bradley)


Wow your guests with some fresh, new flavours this Christmas such as this great recipe from Tamarind Indian Fine Dining, winner of the Best Restaurant readers’ choice award, sponsored by Gerald Giles

Turkey curry is often an after thought to use up all those left-overs at Christmas, but why not make it part of your Christmas feast?

Giyash Miah, owner of the Blofield restaurant Tamarind Indian Fine Dining, says “Christmas to us is all about gathering together; getting everyone to prepare different dishes which we can all share. Food is key to our celebrations. I don’t do the cooking at the restaurant now, so I always find it a real treat to cook for everyone at this time of the year.

“We have a Christmas meal with all our staff in the restaurant on Christmas Eve. Then we close for two days – no emails, no business. We definitely need that time to chill out and to spend some quality time, without distractions with our family.”

Recipe: Christmas turkey biryani


- 500g turkey

- 2.5 cups of basmati rice

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

- 6 green chillis

- 1 tbsp of grated ginger or ginger paste

- 2 tbsp of grated garlic or garlic paste

- 2 tbsp natural yoghurt

- small bunch of coriander

- 1 tbsp of mint leaves

- 2 tbsp ghee

- 2 tbsp vegetable oil

- 2 sticks of cinnamon

- 2 cardamom pods

- 3 cloves

- 4 bay leaves

- 1 tsp cumin powder

- 1/2 tsp turmeric powder

- 1 tsp chilli powder

- 2 tsp coriander powder

- 1/2 tsp garam masala

- 1 tbsp lemon juice

- 5 cups of water

- salt to taste


Marinate the turkey in the lemon, salt and garam masala and leave in the fridge overnight. Wash and soak the rice. Heat the oil and ghee in a heavy-bottomed pan, add the whole spices, chopped onions and green chillies and fry until onions are golden. Add the ginger and garlic, fry for 1 minute then add the tomatoes and cook until mushy. Add the turkey, stir-fry for 3-4 minutes, stir in the yoghurt and dry spice powders. Add 2 cups of water, cover and cook until the meat turns tender (around 30 minutes). Drain the rice and add to the pan. Stir and cook for a minute before adding the remaining water; Bring to the boil and when it evaporates put in a warm oven for 20 minutes. Add the coriander and mint, let it rest for 10 minutes, fluff up the rice with a wooden spoon and serve with boiled egg and tomato salad.

Woodbastwick Rd, Blofield, Norwich NR13 4AB, 01603 716622;


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