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You are here: Home / Recipes / Recipes by Cuisine / Indian / Leftover Roast Turkey Biryani Recipe

Leftover Roast Turkey Biryani Recipe

Published on November 20, 2018 by Helen 23 Comments
Last Updated on October 29, 2020

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This leftover roast turkey biryani is a quick, easy and delicious one pot meal for all the family to enjoy after Christmas or Thanksgiving to use up the leftover roast turkey. Recipe includes instructions for Instant Pot or Electric Pressure Cooker and detailed notes on ingredient substitutions and additions as well as WeightWatchers Points.

Table of Contents

  • Leftover Roast Turkey Biryani
  • How To Make Leftover Roast Turkey Biryani – Step by Step
  • Leftover Roast Turkey Biryani Recipe Notes & Substitutions
    • Ingredient Substitutions
    • Cooking Times
  • How To Make Leftover Roast Turkey Biryani in an Instant Pot
  • Can I Freeze Leftover Roast Turkey Biryani?
  • Easy Leftover Turkey Recipes 
  • More Rice One Pots and Rice Dishes
  • Leftover Roast Turkey Biryani
    • Ingredients
    • Instructions
    • Notes

Leftover Roast Turkey Biryani

I’m always keen to make the most of leftovers, and Christmas and Thanksgiving means a leftover bonanza.  This recipe for leftover roast turkey biryani is simple, tasty and adaptable: just adjust the spicing to your preference.

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.

If you make your own stock (easy, thrifty and highly recommended), then you can make the stock using the turkey carcass, to really eke out every morsel of flavour from the bird.

I first made this recipe (and prefer it with) basmati rice, but any long-grain rice will also work. You could also use brown rice, but you would need to adjust cooking times.

Recipe was photographed using long grain rice.

How To Make Leftover Roast Turkey Biryani – Step by Step

 

A top down view of the ingredients for leftover roast turkey biryani.

Step 1 – measure out all the ingredients. I find a few moments organizing at the start of any cooking pays dividends later: I’m much less likely to leave something out, or use the wrong quantity, if it’s sitting in a small bowl in front of me. Heat your oven to 180C / 350F / GM4.

Making leftover roast turkey biryani. A top down view of a large white casserole dish in which is chopped, cooked onion to which spices have been just added.

Step 2 – Heat a large casserole dish on the stove top over a medium heat, and add the oil.  Chop the onion, and fry until it starts to turn translucent, stirring frequently. Crush the garlic and add it to the onion, along with the spices.

If you are using fresh chicken or turkey instead of cooked leftovers add it and fry the same time as the onion.

Making leftover roast turkey biryani. The onion, garlic and spices have been well mixed and cooked for a few minutes.

Step 3 – Stir the spices in, and cook until they start to release those delicious aromas.

Making leftover roast turkey biryani step by step. Rice and leftover roast turkey have been added to the onion and spices.

Step 4 – Add the rice and turkey, and mix well to coat the rice and turkey in the spice mixture.

Making leftover roast turkey biryani step by step.A top down view of a white casserole dish holding the biryani. Stock has been added to the rice, turkey, onions and spices.

Step 5 – Add the stock, stir, bring to a simmer, then cover and cook in the oven for 25 minutes or until the rice has absorbed the liquid. Whilst it is cooking put the peas and corn in a bowl and cover with boiling water to defrost them.

Spinach, cranberry sauce and peas and corn have been added to the casserole dish.

Step 6 – Drain the peas and corn and add to the pot along with the spinach and cranberry sauce, stir well and return to the oven to cook for a further 5 minutes.

Step 7 – It’s ready to serve! Garnish with some fresh herbs, a wedge of lemon and some almond flakes and enjoy!

Leftover Roast Turkey Biryani Recipe Notes & Substitutions

This is a very forgiving dish providing you get the rice to liquid ratio right.

Ingredient Substitutions

Rice – We’ve tested this with both basmati and long grain rice (shown in the photos). It is far better with basmati rice which has that lovely fragrance.     If you use long grain rice you will need to cook in the oven for about another 5 minutes.

Use Leftover Roast Chicken, Pork or Lamb – We used leftover roast turkey, you can equally well use leftover roast chicken, pork or lamb.

No Leftover Roast Meat? – If you are using fresh, raw meat then cut into chunks and fry along with the onion at the start of cooking.

Make it Vegetarian or Vegan – leave out the meat and add a can of rinsed chickpeas or other beans and use vegetable stock.

No Cranberry Sauce? Add mango or other chutney in its place. Or make your own cranberry sauce. 

Add more vegetables – This leftover roast turkey is the perfect dish for adding extra veg to.  Add chopped leftover roast vegetables (potatoes, parsnip and carrots work well), stir in florets of cauliflower and broccoli 5 minutes before the end of the cooking time or substitute any leafy green for the spinach.

Garnishes – Again use what you have, I love fresh coriander (cilantro) but any fresh herbs are delicious.   Garnish with toasted flaked almonds, cashews or pine nuts for some texture and crunch.

Cooking Times

Oven cooking time will be about 25 minutes for basmati rice when you add boiling hot stock, or bring the pot to a simmer before you put it in the oven.  With different types of rice or cold stock allow another 5-15 minutes.   I’d check after 25 minutes and then adjust the extra cooking time

A top down view of leftover roast turkey biryani. Garnished with coriander leaves, slivered almonds and a slice of lemon, and presented in a brown flat bowl

How To Make Leftover Roast Turkey Biryani in an Instant Pot

Absolutely, yes this dish is perfect for the Instant Pot or any other electric pressure cooker!

Use the sauté function to cook the onion, garlic and spice as above.

Add the rice and an equal volume of stock stir in the turkey, and set the Instant Pot to cook on high pressure for three minutes.

Let the pressure release naturally for eighteen minutes with the keep warm setting.

Add in the defrosted peas and corn, with the spinach and cranberry sauce, stir, replace the lid and leave on warm for 5 minutes.

Can I Freeze Leftover Roast Turkey Biryani?

Absolutely.   I pack into plastic takeout trays and freeze then microwave from frozen.  Remember to freeze as soon as the dish has cooled.

Easy Leftover Turkey Recipes 

Here are some more ideas for using that leftover turkey – remember that you can also substitute turkey in any recipe that uses leftover chicken!  

  • Leftover turkey curry
  • Leftover turkey pasta bake 
  • Leftover turkey stuffed baked potatoes
  • Leftover turkey soup 
  • Leftover turkey pies
  • Leftover turkey frittata
  • Leftover turkey croquettes
  • Leftover turkey slaw

More Rice One Pots and Rice Dishes

  • Spanish chicken
  • Greek chicken
  • Moroccan chicken
  • Nandos rice
  • Spicy rice
  • Mushroom rice
  • Pilau rice (Pressure Cooker Pilau rice)
  • Leftover chicken biryani 
  • Leftover lamb biryani
  • Other easy rice recipes 
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Leftover roast turkey biryani. A close up of the dish arranged in a brown flat bowl, garnished with coriander, almond slivers and a half slice of lemon.
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5 from 12 votes

Leftover Roast Turkey Biryani

This leftover roast turkey biryani is a quick, quick easy and delicious one pot meal for all the family to enjoy after Christmas or Thanksgiving to use up the leftover roast turkey. Recipe includes instructions for Instant Pot or Electric Pressure Cooker as well as detailed notes on ingredient substitutions and additions as well as WeightWatchers Points.
Servings: 4 servings
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
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Ingredients

  • 1 tbs vegetable oil
  • 1 onion ((finely chopped))
  • 1 clove garlic ((chopped))
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp paprika ((or mild chilli))
  • 4 cardamom pods
  • 300 g leftover roast turkey, ((cut into chunks))
  • 300 g basmati rice
  • 1/2 cup frozen sweet corn
  • 1/2 cup frozen peas
  • 550 ml turkey or chicken stock
  • 2 tbs cranberry sauce
  • 1 handful baby spinach leaves
  • lemon slices
  • salt and pepper to taste

Instructions

Conventional Instructions

  • Preheat the oven to 180C / 350F / GM4.
  • Pour the oil into a flame proof casserole dish and fry the onion for a few minutes. ,
  • Add the garlic and spices and cook for a further few minutes until the onion is soft.
  • Stir in the turkey and rice into the onions and spices. Stir well to coat the turkey with spices. Pour in the stock.
  • Cook in the oven for 25 minutes or until the rice has absorbed the stock. Stir through the cranberry sauce, spinach, peas and corn 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.

Instant Pot

  • Use the sauté function to cook the onion, garlic and spice as above
  • Add the rice and an equal volume of stock stir in the turkey, and set the Instant Pot to cook on high pressure for three minutes.
  • Let the pressure release naturally for eighteen minutes with the keep warm setting.
  • Add in the defrosted peas and corn, with the spinach and cranberry sauce, stir, replace the lid and leave on warm for 5 minutes.

Notes

This is a very forgiving dish providing you get the rice to liquid ratio right.
INGREDIENT SUBSTITUTIONS
Rice – We’ve tested this with both basmati and long grain rice (shown in the photos). It is far better with basmati rice which has that lovely fragrance.     If you use long grain rice you will need to cook in the oven for about another 5 minutes.
Use Leftover Roast Chicken, Pork or Lamb – We used leftover roast turkey, you can equally well use leftover roast chicken, pork or lamb.
No Leftover Roast Meat? – If you are using fresh, raw meat then cut into chunks and fry along with the onion at the start of cooking.
Make it Vegetarian or Vegan – leave out the meat and add a can of rinsed chickpeas or other beans and use vegetable stock.
No Cranberry Sauce? Add mango or other chutney in its place.
Add more vegetables – This leftover roast turkey is the perfect dish for adding extra veg to.  Add chopped leftover roast vegetables (potatoes, parsnip and carrots work well), stir in florets of cauliflower and broccoli 5 minutes before the end of the cooking time or substitute any leafy green for the spinach.
Garnishes – Again use what you have, I love fresh coriander (cilantro) but and fresh herbs are delicious.   Garnish with toasted flaked almonds, cashews or pine nuts for some texture and crunch.
COOKING TIME
Oven cooking time will be about 25 minutes for basmati rice when you add boiling hot stock, or bring the pot to a simmer before you put it in the oven.  With different types of rice or cold stock allow another 5-15 minutes.   I’d check after 25 minutes and then adjust the extra cooking time.
NUTRITION
This recipe has 14 Weight Watchers SmartPoints per serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Leftover Roast Turkey Biryani
Amount Per Serving (4 servings)
Calories 484 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 1106mg48%
Potassium 593mg17%
Carbohydrates 83g28%
Fiber 3g13%
Sugar 8g9%
Protein 22g44%
Vitamin A 985IU20%
Vitamin C 13.8mg17%
Calcium 59mg6%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: British, Indian
Keyword: Christmas leftovers, Thanksgiving leftovers, turkey biryani
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Filed Under: Christmas, Easy Rice Recipes, Indian, Main Meal, Poultry, Quick & Easy, Recipes Ingredients: Curry, Rice, Turkey

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    Recipe Rating




  1. Lucy

    5 stars
    This looks delicious Helen, so much more healthy than a creamy turkey curry and full of flavour with the fresh herbs. I love the idea of adding in some cranberry sauce too. I have cooked a turkey crown this week and now I know what to do with the leftovers, perfect!

    Reply
    • Helen

      I do love a turkey curry too, but this is so easy, bung it all in and wait!

      Reply
  2. Andrea Metlika

    5 stars
    Oh, this sounds and looks absolutely delicious! Pinning.

    Reply
    • Helen

      Very tasty and so easy to make.

      Reply
  3. Kelly Anthony

    5 stars
    What a great way to use leftovers. This will be perfect for the leftover turkey from Thanksgiving.

    Reply
    • Helen

      I do like to make tasty meals from leftovers.

      Reply
  4. Amy | The Cook Report

    5 stars
    Biryani is one of my favourite dishes and this is the ideal way to use leftover meat!

    Reply
    • Helen

      Biryani is so tasty.

      Reply
  5. Matt @ Plating Pixels

    5 stars
    I have most of these ingredients. What a great use of leftovers!

    Reply
    • Helen

      I do love a dish from leftovers.

      Reply
  6. Punam Paul

    5 stars
    This is easy to cook and seems delicious recipe. Can I cook it from left over chicken too ?

    Reply
    • Helen

      Absolutely, chicken would be ideal.

      Reply
  7. Caroline Jessop

    5 stars
    I love leftover meals after the Christmas period. This is another great addition to my list and will certainly have to make it.

    Reply
    • Helen

      Leftover meals are some of my favourites.

      Reply
  8. Laura Benton

    5 stars
    Biryani is one of my favourite curry dishes. So tasty and easy to make. Great idea to use leftover turkey.

    Reply
    • Helen

      Such a tasty dish and so easy to make.

      Reply
  9. Irene L

    5 stars
    This sounds like a really tasty dish, I’ve never had it before. Lots of tasty ingredients.

    Reply
    • Helen

      Really easy to make, and very tasty.

      Reply
  10. Fiona Garret

    5 stars
    This delicious looking turkey Biryani certainly beats turkey sandwiches any day. It would be perfect for Boxing day when we tend to have extended family gatherings.

    Reply
    • Helen

      Much nicer than turkey sandwiches.

      Reply
  11. Kristy D

    5 stars
    One of my favorite things about Thanksgiving and Christmas is the food. This sounds delicious Helen, and I would love to give it a try.

    Reply
    • Helen

      Holiday food is the best.

      Reply
  12. Hema

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply

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