Leftover Turkey Biryani with Red Onion and Cilantro
Transform your Thanksgiving leftovers into a show-stopping meal with this Leftover Turkey Biryani with Red Onion and Cilantro. This aromatic recipe pairs juicy, shredded turkey with fragrant basmati rice, caramelized red onions, and a medley of warming spices like cardamom, cinnamon, and cumin. Yogurt adds richness to the base, while optional saffron lends a luxurious golden hue to the dish. Topped with fresh cilantro, a squeeze of lemon juice, and crispy fried onions, this biryani is a feast for both the eyes and the palate. Perfect for repurposing holiday leftovers, this one-pot wonder is an elegant way to bring bold Indian flavors to your dinner table. Serve it with creamy raita or a fresh cucumber salad for a complete meal that's as comforting as it is flavorful.
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 2 cups Long-grain basmati rice
- 3 tablespoons Vegetable oil
- 2 tablespoons Ghee or butter
- 1 large Red onion (thinly sliced)
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 cup Plain yogurt
- 3 cups Chicken or turkey stock
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Ground cinnamon
- 3 whole Cloves
- 4 whole Green cardamom pods
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Saffron threads (optional)
- 2 tablespoons Warm milk (for saffron, optional)
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
- 0.5 cup Fried onions (for garnish, optional)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
If using saffron, soak the saffron threads in warm milk and set aside.
Heat the vegetable oil and ghee in a large, deep pot over medium heat.
Add the whole spices (cloves and cardamom pods) and cook for 30 seconds until fragrant.
Add the sliced red onion and cook, stirring occasionally, until golden and caramelized, about 8-10 minutes.
Stir in the grated ginger and minced garlic, cooking for 1 minute until aromatic.
Add the ground spices (turmeric, cumin, coriander, cinnamon), salt, and black pepper. Mix well to coat the onions and release the spices’ aroma.
Lower the heat and stir in the yogurt to create a rich base. Cook for 1-2 minutes, stirring, to prevent curdling.
Add the shredded or diced turkey and mix to coat it with the spiced yogurt. Cook for 5 minutes to warm the turkey.
Pour in the chicken or turkey stock and bring the mixture to a gentle boil.
Layer the soaked and drained basmati rice on top of the turkey mixture. Do not stir. Gently press the rice down.
Drizzle the saffron milk (if using) over the top of the rice layer.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook the biryani on low for 20-25 minutes, allowing the rice to steam and absorb the flavors without stirring.
Once the rice is tender and cooked, turn off the heat and allow the biryani to rest for 5 minutes before removing the lid.
Fluff the biryani gently with a fork to mix the layers slightly. Sprinkle with fresh cilantro, lemon juice, and fried onions, if desired.
Serve hot with a side of raita or a simple cucumber salad.
Nutrition Facts
Calories |
4205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 7250 mg | 315% | |
| Total Carbohydrate | 410.8 g | 149% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 36.5 g | ||
| Protein | 276.3 g | 553% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 988 mg | 76% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4062 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
