It’s that time of year you’ll be bombarded with turkey leftover recipes.
Well this leftover turkey biriyani is one we’ve been making and adapting for years now. It’s got the comfort food box ticked, which is a necessity after a day of supping champagne (daaarling).
By just adding enough spice to suit everyone, this recipe may become a tradition in your family too!
I’ve made enough here for a cozy 3, but just double everything if you have a house full.
My favourite bit is the blacked bottom – so intense in flavour – YUM!
How to make leftover turkey biriyani
- Groundnut oil
- 3 medium onions
- 40g cashew nuts
- 1 – 2 tbsp Veeraswamy Medium Moglai curry paste
- 200g cooked turkey
- 400g tin of chopped tomatoes
- 125g basmati rice
- 2 cardamons, lightly crushed
- 1/2 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 cloves
- pinch of saffron strands
- a few drops of Rose water.
Heat 1 tbsp of the oil in a heavy bottomed pan or casserole dish.
Add 1 of your chopped up onions and fry on a medium heat until it starts to caramelise.
Add the cashew nuts and allow them to brown a little too.
Once done, remove and place onto a side dish for later.
Now add 2 tbsp of groundnut oil into your pan and the remaining onions along with the curry paste.
Add 1 tbsp for a mild curry, add 2 tbsp for medium.
Stir it up and cook low and slow for 10 minutes.
Add the turkey and stir fry for a few minutes then add the tomatoes.
Bring to a simmer, cover and leave to gently bubble for 15 minutes.
Now it’s time to make the rice.
Put 1 tbsp of oil into another pan on medium – low heat, and add your spices (except the saffron).
Switch the kettle on – you’ll need the boiling water soon.
Rinse the rice in a sieve then add to the pan.
Stir-fry for 2 – 3 minutes.
Then add 300g of boiling water, season, stir and add a lid. The rice will take 10 – 12 minutes to cook.
Steep the pinch of saffron in a few drops of rose water.
Add a dash of hot water to help it along.
Once the rice has absorbed the water the Biriyani is ready to be placed in it’s layers.
First add 1/3 of the onion cashew mix onto the turkey curry sauce.
Then add 1/2 of the rice (removing the cinnamon/cloves/cardamons as you spot them).
Sprinkle a little of the saffron rosewater over the top and another 1/3 of the onions and cashews.
Add another layer of rice (the remaining half) and top off with the last 1/3 of onion and cashews. Sprinkle with more saffron rosewater.
Place the lid back on and sit it over a low heat for 10 minutes.
That’s it, it’s ready to share.
Leftover turkey biriyani – more exciting and satisfying than a turkey sandwich!
Cheers everyone x
If you like this you might also enjoy my Mince pie ice-cream – it uses up the leftover mince-pies and is a new favourite in my house!
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