This Easy Leftover Turkey Biryani recipe is just what I want after it all. A spiced, savoury one pot dish that makes a feast out of all those turkey leftovers that haven't gone into a sandwich. It is as good cold as hot and a welcome addition to any Boxing Day buffet.
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How Long Does Leftover Turkey Last?
If it is cooled and stored covered in the refrigerator as quickly as possible then it will last for three to four days.
Make sure you put it back into the fridge quickly after use, keep it covered and away from any raw meat already in the fridge.
Here is some great advice for storing cooked turkey safely.
This turkey curry recipe is a great way to use that turkey up quickly and deliciously.
Reasons to make this recipe
This is a quick and easy Biryani but it is in no way traditional.
Uses up all that leftover turkey.
The beauty of this dish, and more than half the point, is that not only does it taste delicious, but it is a throw it all in one pot and it's on your plate in a Bob's your Uncle and Fanny's your Aunt kinda recipe.
Isn't that exactly what we are looking for at this time of year. It's all about the sofa and sherry for me in the immediate aftermath....oh and maybe some quality street, chocolate liqueurs and sausage rolls.
It is mildly spiced in the heat department because that is what suits my children, but feel free to add your own spice preferences.
Just a dusting of chilli flakes will dial the heat up easily.
It is super versatile so mix up the spices and throw in any vegetables, leftover meat to suit.
You will need a big old frying pan with lid or large saucepan with a lid.
Ingredients
Onion - standard brown onion you could use shallots or red onions too
Mild Curry Powder - I love the retro flavour
Garam Masala - a standard spice mix but feel free to add your favourites. Just a few chilli flakes would heat it up nicely.
Butter - salted or unsalted
Bay Leaf
Mango Chutney - smooth if possible but I often blitz it in the food processor to get rid of any lumps if I only have a lumpy one!
Coriander - fresh
Pepper - I like to use a yellow one to keep the colours themed! Obviously it can be any colour. You can add any vegetables that you like.
Leftover Turkey - I use turkey from my Slow Cooker Turkey Crown but you can substitute any cooked meats here, chicken, pork etc
Basmati Rice - Long Grain Rice or Brown Rice works too.
Chicken Stock - even better if you have your own Turkey Stock!
Method
Scroll down to the full recipe card below if you do not want the step by step tutorial.
- Firstly I get all my ingredients weighed out and ready. It makes a MASSIVE difference to stress levels to have it all ready to throw in. Plus you might have been on the sherry or port.
- Add the butter and oil to a really large saucepan or frying pan with available lid.
- Add in the onions and gently fry for five minutes until the onions start to turn golden and soften.
- Add the pepper strips, spices and bay leaf and cook those gently for another few minutes.
- Add in the rice and stir it all in the oniony mixture so as to cover the rice well in all the spices etc.
- Add the turkey, chutney and stock and mix it all well together.
- Bring it all to a simmer, give a final stir then put the lid on and leave to simmer for as long as it takes to cook your rice (see packet). For basmati rice it is usually about 15-20 minutes. Brown rice will take longer.
- Check the rice to see if it is cooked and tender, cook for longer if not and add a splash of water if it is too dry.
- When cooked then stir through your chopped coriander and leave the lid on, off the heat, for another 10 minutes before fluffing it all up with a fork.
- Serve immediately and scatter on extra coriander for anyone who wants it.
Can I Freeze it?
Yes you can provided that you cook your biryani, cool it at room temperature, and then store it as soon as it has cooled down. I use plastic containers and make sure I label the tubs with dates and labels.
It is best frozen in individual portions so that it can be defrosted easier. It should be defrosted in the fridge and then heated through until piping hot.
What Do I Serve With Turkey Biryani?
You could serve Naan Breads or Flat breads alongside some more mango chutney and a dollop of plain yoghurt.
I confess I like it with a green salad and salad cream!
More Turkey Recipes
Left Over Turkey Biryani
Ingredients
- 400 grams cooked turkey
- 300 grams basmati rice
- 1 medium brown onion
- 600 mls chicken stock
- 1 bay leaf
- 1 tbsp curry powder
- 1½ tbsp garam masala
- 3 tbsp mango chutney
- 1 large yellow pepper
- 10 grams fresh coriander
- 25 grams butter
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- Firstly I get all my ingredients weighed out and ready. It makes a MASSIVE difference to stress levels to have it all ready to throw in. Plus you might have been on the sherry or port.
- Add the butter and oil to a really large saucepan or frying pan.
- Add in the onions and gently fry for five minutes until the onions start to turn golden and soften.
- Add the pepper strips, spices and bay leaf and cook those for another few minutes.
- Add in the rice and stir it all in the oniony mixture so as to cover the rice well in all the spices.
- Add the turkey, chutney and stock and mix it all well together.
- Bring it all to a simmer, give a final stir then put the lid on and leave to simmer for as long as it takes to cook your rice. For basmati rice it is usually about 15-20 minutes. Brown rice will take longer.
- Check the rice to see if it is cooked and tender, cook for longer if not and add a splash of water if it is too dry.
- When cooked then stir through your chopped coriander and leave the lid on, off the heat, for another 10 minutes before fluffing it all up with a fork.
- Serve immediately and scatter on extra coriander for anyone who wants it.
- Apply To Sherry Sloshed Face
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
Chloe Edges
This is a perfect way to use turkey. Actually I might have to go buy some specially!