Turkey Biryani

• 150g raw Turkey breast, cubed
• 1 Shallot, halved then sliced
• 1/2 a Red Pepper cubed
• 1/2 a Green Pepper cubed
• 2 teaspoons Olive Oil
• 1 cup Yogurt
• 3 tablespoons Biryani Paste
• Cooked Rice

Soften the onion and brown the meat in the olive oil over a medium low heat. Add the peppers the yogurt and the Biryani paste with a little bit of water. Bring to a boil and simmer until the meat is cooked and the peppers slightly softened.

Serve over rice.

(Serves 1 to 2 depending on the amount of rice used)