The Los Angeles Post
California & Local
U.S. World Business Lifestyle
Games
Food
Today: April 13, 2025
Today: April 13, 2025

Leftover Turkey Biryani

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)

Energy705 kcal
Total lipid (fat)32 g
Fatty acids, total saturated4.5 g
Fatty acids, total trans0 g
Carbohydrate, by difference63 g
Fiber, total dietary5 g
Sugars, total including NLEA14 g
Protein41.5 g
Cholesterol121.5 mg
Sodium, Na215.5 mg
Calcium, Ca197 mg
Iron, Fe7 mg
Potassium, K820.5 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
  1. Step 1 Rinse rice under cold water until water runs clear. Soak in cold water for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6 Let stand, covered, 8 minutes. Top with cashews, mint, and reserved fried onions. Mix thoroughly before serving.
  7. 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

Related

Share This

Access this article for free.

Already have an account? Sign In