5 from 4 votes
Leftover Turkey Biryani
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.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
people
Calories:
466 kcal
Course:
Main Course, Others
Cuisine:
Fusion, Indian, British
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced thinly
- 1 red pepper sliced thinly
- 3 cloves garlic crushed or grated
- 1 teaspoon chili flakes or to taste
- 2 teaspoons cumin
- 3 teaspoons garam masala
- 2 teaspoons Turmeric
- 400 g turkey shredded (see Note 1, cooked
- 300 g basmati rice (see Note 2)
- salt to taste
- black pepper to taste
- 600 ml chicken stock (from a cube is fine, I use 1 Kallo Organic Chicken stock cube)
- 100 g peas frozen
- 2 tablespoons Coriander plus extra for garnish (optional, fresh
- pickle to serve with biryani
- chutney
- naan bread
- chapatti
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.
Cup of Yum
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 Information
Calories
466kcal
(23%)
Carbohydrates
71g
(24%)
Protein
30g
(60%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
54mg
(18%)
Sodium
395mg
(16%)
Potassium
555mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1318IU
(26%)
Vitamin C
51mg
(57%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 466
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 395mg | 16% |
| Potassium | 555mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 51mg | 57% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.