Leftover Turkey Biryani

5 from 2 votes

Wondering what to do with your roast turkey leftovers? This Leftover Turkey Biryani is your answer! Turkey Biryani is a quick, easy and delicious way to use up leftover roast turkey – it takes just 25 minutes and only uses 1 pot! If you don’t have any leftovers, don’t worry… I have included instructions for how to make this with fresh turkey too.

Course Leftovers, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 466kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion sliced thinly
1 red pepper sliced thinly
3 cloves garlic crushed or grated
1 teaspoon chilli flakes (or to taste)
2 teaspoons cumin
3 teaspoons garam masala
2 teaspoons turmeric
400 g cooked turkey shredded (see Note 1)
300 g basmati rice (see Note 2)
Salt and black pepper to taste
600 ml chicken stock (from a cube is fine, I use 1 Kallo Organic Chicken stock cube)
100 g frozen peas
2 tablespoons fresh coriander plus extra for garnish (optional)
Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani.

Metric - US Customary

Instructions

Put the olive oil, onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
Add the garlic, chilli and spices and fry for a further 2 minutes.
Add the shredded turkey, rice, salt and pepper. Stir to coat the turkey and rice in the spices, then add the stock and bring to the boil.
Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the 2 tablespoons of chopped fresh coriander (AKA cilantro).
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

Notes

If you don’t have any cooked turkey, simply use 400g fresh turkey breast. Dice the turkey breast into bitesize pieces, then stir fry the turkey breast pieces for 5 minutes over a high heat until they are nicely browned. Tip out onto a plate and then continue with the rest of the recipe – you can use the same frying pan so it’s still a one pot recipe!
Cooking time will depend on the specific brand of basmati rice you use. I use Tilda Basmati Rice, which yields perfectly cooked rice when cooked as above. Tilda advise cooking their basmati rice for 10-12 minutes. If your brand’s instructions advise you to cook the rice for longer than this. Add the extra time to the initial 8 minutes.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition