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Leftovers biryani recipe

Leftovers biryani recipe

2 ratings

Use up your Christmas leftovers in a fragrant and gently spiced biryani. Chuck whatever veg and meat you have leftover in with rice and spices, then finish with some coriander and natural yogurt. See method

  • Serves 4
  • Takes 1 hr 15 mins
  • 635 calories / serving
  • Gluten-free


  • 300g easy cook brown rice
  • 25g butter
  • 1 medium onion, finely sliced
  • 3 garlic cloves, finely crushed
  • 5cm thumb-sized piece ginger, peeled and finely chopped
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • 2 tbsp nigella seeds
  • 3 tbsp plus 1 tsp korma paste
  • 350g leftover cooked Christmas vegetables, such as parsnips, sprouts and carrots, roughly chopped
  • 400g leftover cooked turkey, chicken or ham, shredded
  • 1 vegetable stock cube, dissolved in 650ml boiling water
  • 30g coriander, finely chopped
  • 6 tbsp natural Greek style yogurt
  • 1 lemon, zested and cut into wedges

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 30%
  • Sugars

    11g 12%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 75.4g Protein 42.6g Fibre 9.2g


  1. Pour the rice into a sieve and rinse under a cold tap until the water runs clear.
  2. Melt the butter in a large, lidded saucepan or casserole dish over a medium heat. Add the onion and fry for 5 mins, stirring occasionally, until starting to soften, before mixing through the garlic, ginger, turmeric, cinnamon, nigella seeds and korma paste.
  3. Add the rice and cook for 2-3 mins to toast, then stir through the leftover vegetables and meat. Add the stock and bring to the boil, stirring until evenly combined. Cover with a lid, then reduce the heat to a gentle simmer and cook for 25 mins, taking care not to remove the lid or disturb the rice. Turn off the heat and leave covered to steam for 15 mins. Mix with a fork to break up the grains of rice and fold through the coriander.
  4. Mix the yogurt, remaining 1 clove garlic, 1 tsp korma paste and lemon zest together until well combined. Season with freshly ground black pepper.
  5. Serve the biriyani with a spoonful of yogurt and a wedge of lemon.

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