Recipe: Fruity Turkey Biryani

Fruity Turkey Biryani
It will come as no surprise that my final recipe of the year for Lean on Turkey will use up the leftovers from your Christmas bird.

The Annual Turkey Curry buffet was immortalised in Helen Fielding’s Bridget Jones, and I am sure that several days after Christmas many families up and down the country will be eating a turkey curry.  My version is lighter and fresher for tired taste buds and overloaded tums, and is cooked in one pot , saving on time, effort and washing up for busy mums across the country.

Change the spicing to suit your family – this version is very mild and delicate, add in a spoon of curry paste or powder to take the heat and flavour up a level.  The addition of the last remains of the cranberry sauce adds some sweetness and contrast which should appeal to younger palates, as well as finally using it up! If you have any roast vegetables left over from Christmas Day stir them in too.  I think this would also be delicious sprinkled with a few toasted cashew nuts.

Fruity Turkey Biryani

Fruity Turkey Biryani

Serves 4

Ingredients

1 tbs vegetable oil
1 onion finely chopped
1 clove garlic – chopped
½ tsp tumeric
½ tsp garam masala
½ tsp paprika or mild chilli
4 cardamom pods
300g leftover roast turkey – cut into chunks
300g basmati rice
½ cup frozen sweetcorn
½ cup frozen peas
550ml Turkey or chicken stock (include any leftover gravy here too)
2 tbs cranberry sauce
1 handfuls baby spinach leaves

Lemon wedges to serve
Salt & Pepper to taste

Preheat the oven to 180C / 350F / GM4.

Pour the oil into a flame proof casserole dish and fry the onion, garlic and spices for a few minutes until the onion is soft.   Remove from the heat.

Stir in the turkey, rice, peas and corn into the onions and spice.  Pour the stock over.

Cook in the oven for 25 minutes or until the rice has absorbed the stock.   Stir through the cranberry sauce and spinach and add a little water if the rice is slightly chalky to bite.   Return to the oven for a further 5 minutes.

Serve immediately with a squeeze of lemon.

This is a sponsored post for Lean on Turkey who commissioned me to develop this recipe for them.

Fruity Turkey Biryani

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About Helen

Helen Best-Shaw is a freelance writer, who has been writing about achievable and affordable food on Fuss Free Flavours since 2007. She also contributes articles and recipes to a number of online and print food magazines.

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Comments

  1. Love the look of this recipe, making me think about ordering a decent sized turkey to ensure plenty of leftovers! Really like the fact that it includes cranberry sauce too, I always seem to make too much of this.

  2. Lovely recipe, Helen. I’m so hungry and would so love to eat this tonight! Will bookmark for turkey leftovers. Really loving your new site, great design and nice, clean navigation. x

  3. Love all turkey meat in any form of curry

  4. Lesley Bain says:

    This sounds absolutely gorgeous. A turkey curry of some description is our boxing day tradition, I’m going to try this one this year I think it will be a winner in my house :) x

  5. What a lovely sounding recipe! I always find curry so heavy and not that nice (may say more about my cooking) but this looks light and falvourful.
    I have eaten all my leftover turkey now, but would be a perfect monday night dinner using leftover roast.

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