Leftover Turkey Biryani
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant Indian rice dish with turkey, aromatic spices like garam masala and turmeric, and vegetables. Quick, one-pot, and deeply flavored. Perfect for using roast turkey leftovers in a creative, satisfying way.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (sliced thinly)
- 1 red pepper (sliced thinly)
- 3 cloves garlic (crushed or grated)
- 1 teaspoon chilli flakes ((or to taste))
- 2 teaspoons cumin
- 3 teaspoons garam masala
- 2 teaspoons turmeric
- 400 g cooked turkey (shredded (see Note 1))
- 300 g basmati rice ((see Note 2))
- Salt and black pepper to taste
- 600 ml chicken stock ((from a cube is fine, I use 1 Kallo Organic Chicken stock cube))
- 100 g frozen peas
- 2 tablespoons fresh coriander (plus extra for garnish (optional))
- Pickles/chutneys/naan bread/chapattis – or whatever you like to serve with a biryani.
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 544mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 47mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.