Mother of 3 rescued from rushing flood waters in North Texas; Rescue caught on video
Elon Musk gets an apology from California regulators as a SpaceX lawsuit is settled
Supreme Court signals it will side with Trump to end Temporary Protected Status for Haitian and Syrian migrants
Potapova tops Pliskova in Madrid to become 1st 'lucky loser' in semifinals at a WTA 1000-level event
Vehicle tracking devices being installed at NYC area airports after plane collided with fire truck
Woman convicted of killing, dismembering Chicago landlord appeals for new trial
Arsenal and Atletico Madrid meet in Spain aiming for Champions League final return
Leftover Turkey Biryani
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Yield: Serves 6-8
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 8)
| Energy | 705 kcal |
| Total lipid (fat) | 32 g |
| Fatty acids, total saturated | 4.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 63 g |
| Fiber, total dietary | 5 g |
| Sugars, total including NLEA | 14 g |
| Protein | 41.5 g |
| Cholesterol | 121.5 mg |
| Sodium, Na | 215.5 mg |
| Calcium, Ca | 197 mg |
| Iron, Fe | 7 mg |
| Potassium, K | 820.5 mg |
| Vitamin D (D2 + D3) | 1 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This fragrant biryani breathes new life into leftover turkey, marrying it with warm spices and caramelized onions. The meat regains its moisture through a yogurt marinade, while layers of par-cooked rice absorb the aromatic flavors during a final bake. Though traditionally labor-intensive, this simplified version delivers authentic flavor with most of the work focused on creating perfectly caramelized onions – the foundation of any good biryani.
Ingredients
- 2 cups - basmati rice
- 2 lb. - cooked turkey meat, chopped into bite-size pieces
- 6 - garlic cloves, finely chopped
- 1 - ginger, peeled, finely chopped
- 1 cup - plain whole-milk yogurt
- 2 Tbsp. plus 2 tsp. - garam masala
- 1 Tbsp. - Diamond Crystal
- 1 Tbsp. - tomato paste
- 1½ tsp. - ground coriander
- 1 tsp. - Kashmiri
- 1 tsp. - ground cumin
- ⅔ cup plus 2 Tbsp. - ghee or vegetable oil
- 4 - medium onions, thinly sliced
- 2 - dried bay leaves
- 1 - (2"-long) cinnamon stick
- 6 - whole cloves
- 5 - green cardamom pods
- 1 cup - whole milk
- ⅔ cup - golden raisins
- ⅓ cup - unsalted roasted cashews, coarsely chopped
- 2 cups - coarsely chopped mint
- Step 1 Rinse rice under cold water until water runs clear. Soak in cold water for 30 minutes.
- Step 2 Meanwhile, prepare the marinade: Combine turkey, garlic, ginger, yogurt, garam masala, salt, tomato paste, coriander, chili powder, and cumin in a bowl. Taste and adjust seasoning.
- Step 3 Heat ⅔ cup ghee in a large Dutch oven over high heat. Cook onions, stirring frequently, until dark golden brown and beginning to crisp, 25-35 minutes. Transfer half to paper towels to drain. Reserve remaining onions in pot.
- Step 4 Heat oven to 350°F. Bring a pot of well-salted water to boil. Add drained rice, bay leaves, cinnamon, cloves, and cardamom. Simmer until rice is almost tender but still firm in center, about 5 minutes. Drain and rinse under cold water.
- Step 5 Add remaining 2 Tbsp. ghee to reserved onions. Add turkey mixture and cook until warmed through and lightly browned, about 4 minutes. Stir in milk and bring to simmer. Layer par cooked rice on top and scatter with raisins, maintaining distinct layers. Cover and bake 20 minutes.
- Step 6 Let stand, covered, 8 minutes. Top with cashews, mint, and reserved fried onions. Mix thoroughly before serving.
- Tips - Can use dark meat, white meat, or both - Works equally well with rotisserie chicken - Turkey mixture can be marinated up to 12 hours ahead - For extra flavor, add turkey wings when cooking the rice - Adjust salt in marinade based on how seasoned your leftover turkey is
Ingredients
- 2 cups - basmati rice
- 2 lb. - cooked turkey meat, chopped into bite-size pieces
- 6 - garlic cloves, finely chopped
- 1 - ginger, peeled, finely chopped
- 1 cup - plain whole-milk yogurt
- 2 Tbsp. plus 2 tsp. - garam masala
- 1 Tbsp. - Diamond Crystal
- 1 Tbsp. - tomato paste
- 1½ tsp. - ground coriander
- 1 tsp. - Kashmiri
- 1 tsp. - ground cumin
- ⅔ cup plus 2 Tbsp. - ghee or vegetable oil
- 4 - medium onions, thinly sliced
- 2 - dried bay leaves
- 1 - (2"-long) cinnamon stick
- 6 - whole cloves
- 5 - green cardamom pods
- 1 cup - whole milk
- ⅔ cup - golden raisins
- ⅓ cup - unsalted roasted cashews, coarsely chopped
- 2 cups - coarsely chopped mint
