Turkey biryani with Greek yoghurt sauce

This is a brilliant way of using up the last of the turkey. Strip the carcass of meat and chop it into chunks. I have mentioned 400g of turkey on my list of ingredients, but honestly, I never weigh it.

Melt the butter and olive oil in a large saucepan over a low heat. Stir in the onions and garlic and cook until soft. Add the cumin and turmeric and cook for a minute, then stir in the turkey, rice, raisins, almonds, and chillies if using. Cook for a minute. Pour over enough stock to cover the rice by one centimetre.

Cover with a moistened circle of greaseproof paper – this keeps in the steam and cooks the rice perfectly.

Cover the pan and cook for eight to 10 minutes. Remove from the heat and set aside, uncovered for five minutes.

Garnish with a big handful of fresh coriander and pomegranate seeds, if you have some.

Meanwhile mix together the Greek yoghurt and mint sauce, or fresh mint. Serve the biryani with a large dollop of Greek yoghurt.