> Recipes > Biryani

Leftover turkey biryani

by Hari Ghotra
Leftover turkey biryani recipe

Leftover turkey biryani

PT50M

Why not try?

The recipe below makes individual portions but you could easily make this as one large dish if preferred. To do so, grease a large lidded casserole dish with butter or oil and place a third of the rice in the bottom. Pour over some of the saffron milk, and top with a teaspoon of ghee, a few of the reserved onions and a sprinkle of coriander. Spoon over half of the turkey sauce mixture, then add another layer of rice, saffron milk, ghee, onions and coriander, then the remaining turkey mixture and finish with the final layer of rice, milk, ghee, onions and coriander. Cover the casserole with the lid and bake in the oven for 30–40 minutes, until piping hot all the way through.

1
Begin by making the saffron milk. Combine the saffron and milk and leave it to steep and infuse
2
Rinse the rice under running water until the water runs clear, then place in a pan with 500ml of cold water. Bring to the boil and cook until the water is absorbed. The rice should be slightly underdone. Remove from the heat and allow to cool slightly
3
Fluff the rice with a fork, working your way to the bottom, then transfer to a large bowl to fully cool
4
To make the masala, melt the ghee in a medium saucepan and add the sliced onion rings. Cook over a medium heat until caramelised and dark golden brown, for about 20 minutes
5
Remove half the caramelised onions and set to one side for assembling the dish. Add the ginger, garlic, bay leaves, chillies, cassia bark, black peppercorns, coriander, cumin, cardamom, salt and turmeric to the pan and sauté for a few minutes or until fragrant
6
Add the tomatoes to the pan and cook until they break down, stirring continuously, to make a thick masala sauce
7
Finally, add the cooked turkey to the pan and heat through for 10 minutes. Remove from the heat and set aside
8
Preheat an oven to 180°C/gas mark 4. Line a large baking tray with baking paper
9
Lightly grease six ring moulds with a little butter or oil then place on to the lined baking tray. Add a layer of rice to each ring so that it comes up to about a third full
10
Divide the saffron milk between the rings, sprinkling over the rice layer, then top each with a teaspoon each of the ghee, caramelised onions and chopped coriander, reserving the rest of the onions and coriander for garnishing
11
Add a layer of the turkey masala to each mould and finish with a second layer of rice, pressing into the moulds. Add a drizzle of ghee and top each with the remaining caramelised onions, then bake in the oven for about 10 minutes until piping hot
12
Garnish each ring with the remaining chopped coriander then carefully slide off the rings and serve with finely sliced red onions on the side
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Leftover turkey biryani

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...