<center><img src="http://www.bernardmatthews.com/shares/080316_Biryani-no_garnish_crop.jpg" alt="" width="400"/></center><h3>Ingredients</h3><ul class="pbullet"><li>140g (1 pack) Tikka Turkey Breast Pieces </li><li>1 large cauliflower, cut into florets </li><li>1 tbsp ghee, or veg oil</li><li>2 finely chopped onions</li><li>1 clove of garlic, minced </li><li>1 dried red chilli, chopped, or 1 tsp chilli flakes </li><li>1 tsp ground coriander </li><li>1 tsp ground cumin </li><li>1 tsp turmeric </li><li>1 free range egg</li><li>2 spring onions, sliced </li><li>finely chopped Coriander </li></ul><h3>Method</h3><ul class="pbullet"><li>Place the cauliflower florets into a food processor, and blitz for one minute.</li><li>Heat the oil or ghee in a saute pan ‘til hot, then add the onions and garlic, cooking for a couple of minutes.</li><li>Add the chilli, coriander, cumin and turmeric.</li><li>Now add the Tikka Turkey Breast Pieces and cauliflower ‘rice’, stir through and cook for about 8 mins.</li><li>Use this time to hard boil the egg, then rinse under cold water, peel, and quarter.</li><li>Stir through the mix once more, then serve onto warmed plates/bowls.  Garnish with the egg, spring onions and coriander.</li><li>Serve with warmed naan bread, and mango chutney mixed in equal quantities with yoghurt.</li></ul>

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Turkey cauliflower biryani

Name: Turkey cauliflower biryani
Prep time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 140g (1 pack) Tikka Turkey Breast Pieces; 1 large cauliflower, cut into florets; 1 tbsp ghee, or veg oil; 2 finely chopped onions; 1 clove of garlic, minced; 1 dried red chilli, chopped, or 1 tsp chilli flakes; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 1 free range egg; 2 spring onions, sliced; finely chopped Coriander

Under 300 calories per serving

High in protein Low in calories

Nutrition per serving (375g) :

KCAL270FAT7.1CARBS17.7PROTEIN33.8SALT0.3

0 Reviews

Prep: 10min Cook: 15min

Easy

Serves 2

Ingredients

140g (1 pack) Tikka Turkey Breast Pieces
1 large cauliflower, cut into florets
1 tbsp ghee, or veg oil
2 finely chopped onions
1 clove of garlic, minced
1 dried red chilli, chopped, or 1 tsp chilli flakes
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 free range egg
2 spring onions, sliced
finely chopped Coriander

Method

Place the cauliflower florets into a food processor, and blitz for one minute.
Heat the oil or ghee in a saute pan ‘til hot, then add the onions and garlic, cooking for a couple of minutes.
Add the chilli, coriander, cumin and turmeric.
Now add the Tikka Turkey Breast Pieces and cauliflower ‘rice’, stir through and cook for about 8 mins.
Use this time to hard boil the egg, then rinse under cold water, peel, and quarter.
Stir through the mix once more, then serve onto warmed plates/bowls. Garnish with the egg, spring onions and coriander.
Serve with warmed naan bread, and mango chutney mixed in equal quantities with yoghurt.

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