A few days after Christmas or Thanksgiving everyone is getting fed up of turkey leftovers. This is an easy one pot dish that is perfect for using up those last scraps of meat pulled from the carcass of the bird and is perfect for serving at a party as you can eat it standing with just a fork.
A traditional biryrani will have layers of rice and meat, this dish mixes everything together, but is no less delicious. You can make your own stock, or use good quality ready made, pot or cube. I also used a mild curry paste with a few extra spices – you can vary them to suit your taste buds or add some extra chilli if you like a hotter dish. A good dollop of mango chutney adds sweetness to the finished dish, again you can use any chutney.
Making your own stock really is very easy, I usually use my slow cooker, but made the last batch in the REDMOND Multicooker RMC4502E (reviewed here), I find it far less smelly than using a stockpot on the hob.
- 1 turkey or chicken carcass
- 1 stick celery
- 1 carrot – cut lengthwise
- A few peppercorns
- 1 tbs vegetable oil
- 1 medium onion – peeled and chopped
- 2 cloves garlic – peeled and chopped
- 2 tsp curry powder
- ½ tsp cumin seed – lightly crushed
- ½ coriander seed – lightly crushed
- ½ tsp ground turmeric
- 3 cardamon pods
- 300 g basmati rice
- 200 g cooked turkey or chicken – chopped the last pieces from the bird are ideal
- 550 ml chicken or turkey stock
- 2 heaped tbs mango chutney
- Cup of frozen peas and corn
- Juice 1 lemon
- 2 tbs chopped coriander
Place all the ingredients into the pot of the REDMOND Multicooker. Cover with cold water.
Set the programme to MULTICOOK, temperature 80C, cook for at least 4 hours.
Strain the stock into a bowl, allow to cool and put in the fridge for the fat to solidify. Remove the fat and discard.
Return to the fridge and use within a few days, or ladle into plastic tubs and freeze.
Select the REDMOND Multicooker to FRY – VEGETABLES with a time of 10 minutes. Add the onion and garlic and stir fry for 5 minutes. Add the curry powder, cumin, coriander seeds, turmeric and stir fry for another minute until fragrant.
Add the rice and turkey and stir. Pour over the stock and stir in the mango chutney. Season with salt and peepper.
Press KEEP WARM/ CANCEL . Select the OATMEAL programme with a time of 25 minutes to gently cook the rice.
minutes before the end of cooking stir in the peas & corn and the lemon juice.
Once cooked stir the coriander through and serve with slices of lemon or lime, some more coriander and a sprinkling of chilli flake.
Click for more of my recipes using Christmas leftovers.
This is a recipe commission for REDMOND, I also received a multicooker for review.