Leftover Turkey Biryani - Easy
A delicious biryani recipe using up all that lefty over turkey
Servings 4
Calories 329kcal
Ingredients
- 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
- 200 g - 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
- 100 g Mushrooms halved or quartered
- 200 g Basmati Rice
- 400 ml water
- Handful of Fresh coriander leaves
- Salt & black Pepper
- Coriander leaves
- Plain Yoghurt for serving
Instructions
- Preheat your oven to 160C fan/ 325F / Gas4
- In your heavy bottomed casserole dish (hob proof) put your olive oil and turn on the heat to medium
- Next add your onion, ginger, garlic, leftover turkey and fry for 5 minutes, stirring
- Next add your Chilli Powder, Turmeric, Garam Marsala and mushrooms, stir and fry for a further 5 minutes, stiring
- Then add your rice, stock (or water) and coriander leaves give it all a good stir and season with salt and pepper
- Pop the lid on your casserole dish (or cover tightly with foil) and place in the centre of the oven for 30 minutes
- After 30 minutes, remove and stir, making sure your rice is tender.
- If it looks a bit dry add a splash more water
- Return the lid and leave to stand for a further 10 minutes (do not put it back in the oven)
- Then simply serve with a dollop of yoghurt and fresh coriander leaves – yum!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 64mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg