Simon Rimmer served up a tasty turkey biryani with pistachios and mint yoghurt for the festive season on Sunday Brunch.

The ingredients are: 450g large chunks turkey, breast and leg, 1 tbsp chopped mint, Juice of 1 lemon, 1 onion, sliced, 250g biryani rice – washed and soaked for 30 mins, then drained and 500ml chicken stock.

For the Marinade : 1 cloves crushed garlic, 50mm piece grated ginger, 1 tsp cayenne, 1 tsp paprika, 1 tsp ground cumin and salt.

For the Paste : 2 red chillies, 2 cloves crushed garlic, 25mm piece of ginger – grated, 1 tsp turmeric, 1 tsp garam masala and Salt.

Garnish with crushed pistachios, crispy onions and mint and coriander.

To serve: naan bread and mint yogurt.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.