This Turkey Biryani recipe is ideal to use up your leftover turkey and turn it into a real feast. Served hot or cold it is a versatile and easy dish to rustle up in one pot.
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
Substitute your own spices to suit.
Dial your heat up easily with chilli flakes.
Use other types of rice such a brown rice or long grain rice.
Swap in other vegetables such as spinach or mushrooms.
Nutritional information is only meant as a guide and approximate.