Family friendly Main

Saffron turkey breast with spiced basmati

Name: Saffron turkey breast with spiced basmati
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 cups (250g) basmati rice; 2 teaspoons sunflower oil; 1 small red onion, finely chopped; 1 garlic clove, thinly sliced; 2 teaspoons black mustard seeds; 1 tablespoon ground coriander; 1 1/2 cups (375ml) chicken stock; Large pinch of saffron threads; 1/2 teaspoon ground turmeric; 4 x 140g slices raw turkey breast fillet; 1 cup baby spinach leaves; Coriander leaves, to serve

Rate now

10m

20m

Saffron turkey breast with spiced basmati

Jump to recipe

Liven up any occassion with this fragrant yet subtly spiced turkey and rice recipe.

1 1/4 cups (250g) basmati rice
2 teaspoons sunflower oil
1 small red onion, finely chopped
1 garlic clove, thinly sliced
2 teaspoons black mustard seeds
1 tablespoon ground coriander
1 1/2 cups (375ml) chicken stock
Large pinch of saffron threads
1/2 teaspoon ground turmeric
4 x 140g slices raw turkey breast fillet
1 cup baby spinach leaves
Coriander leaves, to serve

Method

1.

Cook rice in a large pan of boiling water according to packet instructions. Drain, then return the same pan to medium-low heat. Add the oil, onion, garlic, mustard seeds and ground coriander and cook, stirring, for 4-5 minutes until onion is soft.
2.

Meanwhile, bring stock, saffron, and turmeric to the boil in a deep frypan. Add turkey and enough boiling water, if necessary, to just cover. Poach for 10 minutes over medium heat, so the liquid is just simmering, turning the fillets once. Remove the pan from the heat and stand for 5 minutes.
3.

Add the rice, spinach and 2 tablespoons of poaching liquid to the onion mixture, season and stir to warm through for 1 minute over medium heat.
4.

Divide rice among plates. Slice turkey fillets into thick pieces and arrange over rice. Scatter with coriander leaves and drizzle with a little of the poaching liquid.