Heat 2 tablespoons of peanut oil in a large flameproof casserole dish.

Add one-third of the finely sliced onions and fry for 3-4 minutes until they start to brown.

Add the shelled whole cashew nuts and fry for a further 2-3 minutes until lightly golden.

Remove the fried onions and nuts with a slotted spoon and mix with the raisins; set aside.

Lower the heat and add another 1 tablespoon of peanut oil to the casserole dish.

Cook the remaining onions with the curry paste in the pan, covered, for about 10 minutes, until the onions are very soft.

Add the cubed cooked turkey and stir-fry for a further 2-3 minutes.

Add the chopped tomatoes and simmer, covered, for 15 minutes, allowing the flavors to meld.

Wash the basmati rice in a sieve until the water runs clear, ensuring it is thoroughly drained.

Heat the remaining peanut oil in a wide saucepan with a lid.

Add the green cardamom pods, cinnamon stick, black peppercorns, and cloves to the hot oil and cook for a few seconds to release their aromas.

Add the washed rice and stir-fry for 3-4 minutes.

Add 600 ml of boiling water, season with salt to taste, and bring the mixture back to a boil.

Stir very briefly, then cover the saucepan with a tight-fitting lid and simmer over moderate heat for 10-12 minutes, until all the water is absorbed by the rice.

Steep the saffron strands in rose water with 1 tablespoon of hot water, allowing the saffron to infuse the liquid.

Remove the turkey mixture from the heat and season to taste.

Scatter one-third of the fried onion mixture evenly over the turkey.

Top with half of the cooked rice, spreading it gently.

Scatter half of the remaining fried onions on top of the rice, followed by half of the saffron and rose water mixture.

Repeat with the remaining rice, onions, saffron, and rose water, layering everything evenly.

Cover the pan with a tightly fitting lid and cook over very gentle heat for 10 minutes to allow the flavors to meld.

Alternatively, place the covered pan in a preheated oven at 200 degrees Celsius (gas mark 6) for 6-10 minutes.

Serve the turkey biryani hot, garnished with roughly chopped fresh coriander.