Turkey cauliflower biryani

Under 300 calories per serving
High in protein Low in calories
Nutrition per serving (375g) :

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Prep: 10min Cook: 15min
Serves 2
  • 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
  • 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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