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5.0 from 6 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
5 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 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.

Instructions

    Cup of Yum
  1. 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.
  2. Add the garlic, chilli and spices and fry for a further 2 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Finally stir in the 2 tablespoons of chopped fresh coriander (AKA cilantro).
  7. 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 Information

Calories 466kcal (23%) Carbohydrates 71g (24%) Protein 30g (60%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 54mg (18%) Sodium 395mg (16%) Potassium 555mg (16%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1318IU (26%) Vitamin C 51mg (57%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

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.