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) Massel salt reduced chicken style liquid stock
• Large pinch of saffron threads
• 1/2 teaspoon ground turmeric
• 4 x 140g slices raw turkey breast fillet* (see Note)
• 1 cup baby spinach leaves
• Coriander leaves, to serve

Method

• Step 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.
• Step 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.
• Step 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.
• Step 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.