Nothing beats a classic turkey curry and this fragrant biryani is an inventive and delicious way of using up any turkey leftovers. Simply serve with natural yogurt and sweet mango chutney for an easy and totally tasty post-Christmas meal.
- Heat the oil and butter in a large, deep, lidded sauté or frying pan. Add the onion, bay leaf, cardamom and cloves. Cover with a lid and cook for 10 mins. Remove the lid and cook for a further 5 mins until the onion is beginning to turn golden.
- Stir the curry paste into the onion and cook for 2 mins. Add the cooked turkey meat and stir to coat in the spices. Then stir in the rice.
- Pour over the hot stock and cover with a lid. Bring to the boil, then reduce the heat and cook for 10 mins. Remove from the heat, cover tightly with the lid and set aside for 10 mins until the rice grains are fluffy and tender and all of the stock has been absorbed.
- Add the lemon juice to taste, then use a fork to fold through the chopped coriander. Season to taste. Discard the cardamom pods, cloves and bay leaf (if you can’t find them all, just be sure to warn your guests to look out for them!).
- Scatter with the remaining coriander leaves and the almonds and serve with natural yogurt and mango chutney on the side if you like.
Please note: Remember that cooked chicken or turkey that has already been reheated once can’t be reheated a second time, so any leftovers of the biryani should be enjoyed cold.
See more Leftover turkey recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.