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Leftover Turkey Biryani – Easy!

Leftover Turkey Biryani – Easy

 Here’s my Leftover Turkey Biryani

So you have loads of leftover turkey? Well it is Christmas time after all, so what are you going to do with it all?

I usually fancy something spicy and different. So with that in mind

I truly believe that there are so many amazing leftover turkey recipes, so much you can do with it?

And not just pie or curry! 

You just need a couple of great recipes up your sleeve?

 

Left Over Turkey Recipe 

Well here’s your first!   –  this lovely easy, quick and simple turkey biryani recipe, it’s super tasty and very easy – yum

I love meats where you can cook then once and enjoy two or three meals!

So with your left over celebration turkey you can create another perfect delicious and flavour packed easy supper for the family!

Perfect hey! 

 

Biryani, I guess it’s the paella of Indian food

Traditionally, it’s baked in a clay pot for hours, but my easy one-pot wonder allows you to create this tasty dinner at speed!

And it’s super super easy. You can substitute the chicken for lamb  if you like

For me it works sooooo well with either chicken or lamb, I also add mushrooms in my recipe as I think its perfect.

Not that traditional I know, but hey why not? For me it’s whatever works 

 

How do you cook your leftover turkey biryani? 

I make mine all in one large casserole dish.

That’s it! 

I use a Le Cruset dish and fry off on the top of the hob and then just bang it in the oven, jobs a good ‘un!

Lots of time for you to sit and relax

 

 

One pot leftover turkey wonder dinner 

I’m all about easy one pot wonders!

It really is so very easy.

So create your very own show stopper when you lift the lid at the dinner table 🙂 

After frying of your spices, turkey, mushrooms & onions.

You simply add your rice and stock and bang it in the oven! 

 

Remove from the Oven 

Remove from the oven –

Give it a stir, pop the lid back on and leave for 10 minutes and viola there you go! 

Leftover Turkey Biryani - Easy!

 

How to serve your Easy Leftover Turkey biryani 

Well to be honest I just add a table spoon of fat free yoghurt and some fresh coriander leaves sprinkled on top.

I suppose you could have naan breads too if you’re looking for a bigger meal and don’t forget the mango chutney 


Another Leftover Biryani recipe?  

And if you love the Turkey Biryani then I also think you’ll love my Easy Lamb Biryani too 

Very similar and equally as delicious 

Lamb Biriyani - served

 

 

Other Ideas 

And if you like this dish I have many other Healthy Dinners, both mid week and weekend.

One of my faves is my Easy Peasy Slimming Chicken Curry, a family fave.

Go have a look! 

Slimming World Easy Chicken Curry

 

The Slimming Group

I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes

Come over and join this great honest community Facebook for Slimming Style Recipes if you’re interested.

Just use the join button if you like real home cooked tasty easy food!!

We support encourage and laugh!!

Loads of tips and tricks – I promise

Big Love Clare x

Easy 

 

Ingredients

3-4 servings

  • 1 Tablespoon Olive Oil / or Fry Light
  • 1 Medium Onion, peeled & finely chopped
  • Thumb sized piece of Ginger, peeled and finely chopped
  • 2 cloves Garlic, peeled and finely chopped
  • 200g – 300g  leftover turkey, cut into chunks
  • 1/2 – 1  teaspoon Chilli Powder (depending on what heat you like)
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Marsala
  • 100g Mushrooms halved or quartered
  • 200g Basmati Rice
  • 400ml Chicken stock or water
  • Handful of Fresh coriander leaves
  • Salt & black Pepper
  • Coriander leaves
  • Plain Yoghurt for serving

Preparation Method

  1. Preheat your oven to 160C fan/ 325F / Gas4
  2. In your heavy bottomed casserole dish (hob proof) put your olive oil and turn on the heat to medium
  3. Next add your onion, ginger, garlic, leftover turkey and fry for 5 minutes, stirring
  4. Next add your Chilli Powder, Turmeric, Garam Marsala and mushrooms, stir and fry for a further 5 minutes, stiring
  5. Then add your rice and stock and  coriander leaves give it all a good stir and season with salt and pepper
  6. Pop the  lid on your casserole dish (or cover tightly with foil) and place in the centre of the oven for 30 minutes
  7. After 30 minutes, remove and stir, making sure your rice is tender. If it looks a bit dry add a splash more water
  8. Return the lid and leave to stand for a further 10 minutes (do not put it back in the oven)
  9. Then simply serve with a dollop of yoghurt and fresh coriander leaves – yum!

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