1 tbsp sunflower oil
1 large onion, chopped
450 g (1 lb) boneless turkey thigh meat, skinned and diced
15 g (½ oz) fresh root ginger, finely chopped
1 small fresh chilli, seeded and finely chopped
seeds from 10 cardamom pods, lightly crushed
1 tbsp ground cumin
1 tbsp ground coriander
1 cinnamon stick
2 bay leaves
½ tsp crushed black peppercorns
1 can chopped tomatoes, about 400 g
300 ml (10 fl oz) chicken stock, or as needed
55 g (2 oz) sultanas
225 g (8 oz) basmati rice, rinsed
½ tsp turmeric
30 g (1 oz) toasted flaked almonds
100 g (3½ oz) Greek-style yogurt
100 g (3½ oz) plain low-fat yogurt
½ large cucumber, coarsely grated and squeezed dry
2 tbsp chopped fresh mint
1. Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes or until softened. Add the turkey and cook over a moderate heat for 5 minutes or until browned all over.
2. Stir in the ginger, chilli, cardamom, cumin, coriander, cloves, cinnamon stick, bay leaves and peppercorns. Cook for 1 minute, stirring all the time to ensure the spices do not burn.
3. Add the tomatoes with their juice, stock, sultanas and a pinch of salt. Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.
4. Meanwhile, preheat the oven to 160°C (325°F, gas mark 3). Put the rice in a saucepan, add 600 ml (1 pint) water and the turmeric, and bring to the boil. Cover and simmer very gently for about 7 minutes or until the rice is almost tender. Drain off excess water.
5. Layer the turkey curry and rice in a casserole dish. Cover and cook in the oven for 25 minutes, checking after 20 minutes and adding a little more stock if needed (there should be enough liquid for the rice to complete cooking).
6. Meanwhile, make the raita. Stir together the Greek-style and low-fat yogurts, cucumber and mint. Season with a pinch of salt.
7. When the biryani is ready, stir it well, then scatter the toasted almonds on top. Serve with the raita.