Turkey Pilaf with Carrots and Raisins

Instructions

1. 1

   Peel and coarsely grate the carrots, then finely chop the shallots. Cut the turkey breast into pieces no larger than 1.5 cm. Measure the dry, uncooked basmati rice and the remaining ingredients.

2. 2

   Melt the butter in a 26 cm deep sauté pan with a capacity of at least 3.5 litres over medium heat. Add the turkey breast and cook for 6–7 minutes, stirring occasionally, until cooked through, then transfer to a plate. Add the carrots and shallots and cook for 6 minutes, stirring occasionally, until softened but not browned.

3. 3

   Stir in the dry rice and garam masala for 1 minute. Add 550 ml chicken broth, the raisins, salt and black pepper. Bring to a steady boil over medium-high heat, about 3 minutes.

4. 4

   Stir once, cover tightly and reduce the heat to low. Simmer gently for 12 minutes without lifting the lid. Meanwhile, chop the coriander.

5. 5

   Quickly uncover the pan, scatter the turkey evenly over the rice and pour the remaining 50 ml broth around the pan. Cover immediately and continue cooking over low heat for 8–10 minutes.

6. 6

   Check that the rice is tender and the liquid has been absorbed. The turkey must have reached 74°C/165°F when cooked and be hot before resting; if necessary, cover and cook over low heat for another 2–3 minutes.

7. 7

   Remove the pan from the heat and leave covered for 10 minutes. Gently fluff the rice and fold in the turkey and coriander, then divide between four bowls.