Phil Vickery's one pot turkey pilau recipe

Phil Vickery's one pot turkey pilau recipe

I love cooking one-pot dishes, as it means more free time with the family while the dish is in the oven. Even better – there’s less washing up to do after! Feel free to add some curry powder with the turkey to spice things up.

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1 Large onion or 4 shallots, finely chopped
  • 1 Small leek, cut into fine slices
  • 2 tsp Dried oregano
  • 2 Cloves garlic, roughly chopped
  • 400 g British turkey breast steaks, cut into 1cm strips
  • 1 Can chopped tomatoes with herbs
  • 200 g Basmati rice
  • 1 Chicken stock cube
  • 500 ml Boiling water
  • 1 Pinch of freshly milled black pepper
  • 1 Small head of broccoli, cut into small florets
  • 100 g Frozen peas
  • 55 g Sultanas or raisins
  • 1 Bunch fresh coriander, chopped
  • 200 g Thick natural yoghurt
  • 2 tbsp Extra virgin olive oil
  • 1 Large onion or 4 shallots, finely chopped
  • 1 Small leek, cut into fine slices
  • 2 tsp Dried oregano
  • 2 Cloves garlic, roughly chopped
  • 14.1 oz British turkey breast steaks, cut into 1cm strips
  • 1 Can chopped tomatoes with herbs
  • 7.1 oz Basmati rice
  • 1 Chicken stock cube
  • 17.6 fl oz Boiling water
  • 1 Pinch of freshly milled black pepper
  • 1 Small head of broccoli, cut into small florets
  • 3.5 oz Frozen peas
  • 1.9 oz Sultanas or raisins
  • 1 Bunch fresh coriander, chopped
  • 7.1 oz Thick natural yoghurt
  • 2 tbsp Extra virgin olive oil
  • 1 Large onion or 4 shallots, finely chopped
  • 1 Small leek, cut into fine slices
  • 2 tsp Dried oregano
  • 2 Cloves garlic, roughly chopped
  • 14.1 oz British turkey breast steaks, cut into 1cm strips
  • 1 Can chopped tomatoes with herbs
  • 7.1 oz Basmati rice
  • 1 Chicken stock cube
  • 2.1 cups Boiling water
  • 1 Pinch of freshly milled black pepper
  • 1 Small head of broccoli, cut into small florets
  • 3.5 oz Frozen peas
  • 1.9 oz Sultanas or raisins
  • 1 Bunch fresh coriander, chopped
  • 7.1 oz Thick natural yoghurt

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 190°C/fan oven 170°C/ gas 5. Heat the oil in an ovenproof casserole, add the onion or shallots, leek, oregano and garlic and cook for 5 minutes, stirring occasionally.
  2. Add the turkey strips, chopped tomatoes, rice and crumbled stock cube and mix well. Pour in enough boiling water to just cover all the ingredients and season with black pepper. Stir in the broccoli, peas and sultanas or raisins. Bring to the boil, stirring well, then cover and place in the oven. Cook for 20 minutes, or until the rice has absorbed all the liquid.
  3. Remove from the oven, fluff up with a fork, then stir in the coriander, check the seasoning and serve with a spoonful of natural yoghurt.

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