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Leftover Turkey Biryani
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Yield: Serves 6-8
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 8)
| Energy | 705 kcal |
| Total lipid (fat) | 32 g |
| Fatty acids, total saturated | 4.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 63 g |
| Fiber, total dietary | 5 g |
| Sugars, total including NLEA | 14 g |
| Protein | 41.5 g |
| Cholesterol | 121.5 mg |
| Sodium, Na | 215.5 mg |
| Calcium, Ca | 197 mg |
| Iron, Fe | 7 mg |
| Potassium, K | 820.5 mg |
| Vitamin D (D2 + D3) | 1 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This fragrant biryani breathes new life into leftover turkey, marrying it with warm spices and caramelized onions. The meat regains its moisture through a yogurt marinade, while layers of par-cooked rice absorb the aromatic flavors during a final bake. Though traditionally labor-intensive, this simplified version delivers authentic flavor with most of the work focused on creating perfectly caramelized onions – the foundation of any good biryani.
Ingredients
- 2 cups - basmati rice
- 2 lb. - cooked turkey meat, chopped into bite-size pieces
- 6 - garlic cloves, finely chopped
- 1 - ginger, peeled, finely chopped
- 1 cup - plain whole-milk yogurt
- 2 Tbsp. plus 2 tsp. - garam masala
- 1 Tbsp. - Diamond Crystal
- 1 Tbsp. - tomato paste
- 1½ tsp. - ground coriander
- 1 tsp. - Kashmiri
- 1 tsp. - ground cumin
- ⅔ cup plus 2 Tbsp. - ghee or vegetable oil
- 4 - medium onions, thinly sliced
- 2 - dried bay leaves
- 1 - (2"-long) cinnamon stick
- 6 - whole cloves
- 5 - green cardamom pods
- 1 cup - whole milk
- ⅔ cup - golden raisins
- ⅓ cup - unsalted roasted cashews, coarsely chopped
- 2 cups - coarsely chopped mint
- Step 1 Rinse rice under cold water until water runs clear. Soak in cold water for 30 minutes.
- Step 2 Meanwhile, prepare the marinade: Combine turkey, garlic, ginger, yogurt, garam masala, salt, tomato paste, coriander, chili powder, and cumin in a bowl. Taste and adjust seasoning.
- Step 3 Heat ⅔ cup ghee in a large Dutch oven over high heat. Cook onions, stirring frequently, until dark golden brown and beginning to crisp, 25-35 minutes. Transfer half to paper towels to drain. Reserve remaining onions in pot.
- Step 4 Heat oven to 350°F. Bring a pot of well-salted water to boil. Add drained rice, bay leaves, cinnamon, cloves, and cardamom. Simmer until rice is almost tender but still firm in center, about 5 minutes. Drain and rinse under cold water.
- Step 5 Add remaining 2 Tbsp. ghee to reserved onions. Add turkey mixture and cook until warmed through and lightly browned, about 4 minutes. Stir in milk and bring to simmer. Layer par cooked rice on top and scatter with raisins, maintaining distinct layers. Cover and bake 20 minutes.
- Step 6 Let stand, covered, 8 minutes. Top with cashews, mint, and reserved fried onions. Mix thoroughly before serving.
- Tips - Can use dark meat, white meat, or both - Works equally well with rotisserie chicken - Turkey mixture can be marinated up to 12 hours ahead - For extra flavor, add turkey wings when cooking the rice - Adjust salt in marinade based on how seasoned your leftover turkey is
Ingredients
- 2 cups - basmati rice
- 2 lb. - cooked turkey meat, chopped into bite-size pieces
- 6 - garlic cloves, finely chopped
- 1 - ginger, peeled, finely chopped
- 1 cup - plain whole-milk yogurt
- 2 Tbsp. plus 2 tsp. - garam masala
- 1 Tbsp. - Diamond Crystal
- 1 Tbsp. - tomato paste
- 1½ tsp. - ground coriander
- 1 tsp. - Kashmiri
- 1 tsp. - ground cumin
- ⅔ cup plus 2 Tbsp. - ghee or vegetable oil
- 4 - medium onions, thinly sliced
- 2 - dried bay leaves
- 1 - (2"-long) cinnamon stick
- 6 - whole cloves
- 5 - green cardamom pods
- 1 cup - whole milk
- ⅔ cup - golden raisins
- ⅓ cup - unsalted roasted cashews, coarsely chopped
- 2 cups - coarsely chopped mint
