Description
Have some turkey leftover from Thanksgiving or Christmas? Don't let it go to waste and make this tasty Leftover Turkey Biryani.
Ingredients
Units
Scale
Biryani
- 15ml (1 tbsp) oil
- 14g (1 tbsp) butter
- 1 large onion, finely sliced
- 1 bay leaf
- 8 cardamom pods, crushed
- 300g (10 1/2 oz) mushrooms, cleaned and sliced
- 140g (6 tbsp) curry paste, see notes
- 450g (1lb) cooked turkey, roughly chopped
- 260g (2 cups) peas
- 250g (8oz) basmati rice
- 580ml (2 2/3 cups) chicken or vegetable stock
Accompaniments
- coriander leaves, chopped
- plain yogurt
- lime pickle
- Mrs Balls Chutney
Instructions
- Heat the oil and butter in a large, lidded frying pan over a medium heat.
- When it starts sizzling, add the onion, bay leaf and cardamom. Stir fry for 5 minutes or until the onion has softened and the spices’ aroma have been released.
- Add the mushrooms and stir fry everything for another 5 minutes.
- Turn up the heat and stir in the curry paste. Let it sizzle in order to release the flavours.
- After 5 minutes, lower the heat to medium and stir in the turkey, peas and rice.
- Pour in the stock and let the contents reach a low simmering point. Cover with a lid and cook for 25 minutes or until the rice is cooked.
- Season to taste and serve immediately with your favourite accompaniments. Enjoy!
Notes
- In this recipe, I used 2 x Madras Curry Pots. Feel free to use other types of curry pastes of your choice and use as little or as much as you desire, in order to control the amount of heat and spice. Want to make your own? Check out my Korma Curry Paste recipe!
- Since the turkey has already been cooked, for safety purposes, it’s best not to reheat this biryani and the leftovers should be enjoyed cold instead.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Pan Fry
- Cuisine: Indian