Leftover Roast Turkey Briyani Recipe

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.

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

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.

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.

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

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

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.

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.

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

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.

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Leftover Roast Turkey Biryani

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

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.

Course: Main

Cuisine: British, Indian

Keyword: Christmas leftovers, Thanksgiving leftovers, turkey biryani

Servings: 4 servings

Calories: 484 kcal

Author: Helen Best-Shaw

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

1. Conventional instructions
   

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

3. Pour the oil into a flame proof casserole dish and fry the onion for a few minutes. ,
   

4. Add the garlic and spices and cook for a further few minutes until the onion is soft. Remove from the heat.

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

6. 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.

7. Serve immediately with a squeeze of lemon.
   

8. Instant Pot Instructions
   

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

10. 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.

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

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

Recipe 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.

Nutrition Facts

Leftover Roast Turkey Biryani

Amount Per Serving (4 servings)

Calories 484 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 28mg 9%

Sodium 1106mg 46%

Potassium 593mg 17%

Total Carbohydrates 83g 28%

Dietary Fiber 3g 12%

Sugars 8g

Protein 22g 44%

Vitamin A 19.7%

Vitamin C 16.7%

Calcium 5.9%

Iron 15.8%

* Percent Daily Values are based on a 2000 calorie diet.

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