Leftover Turkey Biryani With Red Onion And Cilantro Recipes

LEFTOVER ROAST TURKEY BIRYANI

Steps:

• Preheat the oven to 180C / 350F / GM4.
• Pour the oil into a flame proof casserole dish and fry the onion for a few minutes. ,
• Add the garlic and spices and cook for a further few minutes until the onion is soft.
• Stir in the turkey and rice into the onions and spices. Stir well to coat the turkey with spices. Pour in the stock.
• Cook in the oven for 25 minutes or until the rice has absorbed the stock. Stir through the cranberry sauce, spinach, peas and corn and add a little water if the rice is slightly chalky to bite. Return to the oven for a further 5 minutes.
• Serve immediately with a squeeze of lemon.
• Use the sauté function to cook the onion, garlic and spice as above
• Add the rice and an equal volume of stock stir in the turkey, and set the Instant Pot to cook on high pressure for three minutes.
• Let the pressure release naturally for eighteen minutes with the keep warm setting.
• Add in the defrosted peas and corn, with the spinach and cranberry sauce, stir, replace the lid and leave on warm for 5 minutes.

TURKEY BIRYANI

Steps:

• Season turkey legs with salt and roast for 45 minutes at 375 degrees. Let cool, remove skin and bones, then chop meat into rough 1-inch pieces. (If using leftover turkey, simply chop the cooked meat.)
• In a mixing bowl, combine yogurt, ginger, garlic, garam masala, turmeric and cayenne, plus 1 teaspoon salt. Add the turkey meat, mix well, and let marinate in mixture for 30 minutes.
• Meanwhile, wash and rinse the rice with cold water until the water runs clear. Soak rice in cold water 20 minutes, then drain in a colander.
• Melt 4 tablespoons ghee over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven. In batches, fry the onions until crisp and brown, about 5 to 7 minutes per batch. Drain on paper towels and salt lightly. Return half the onions to the pot and reserve the other half.
• When onions begin to sizzle, add the turkey mixture, stirring well to coat, and let fry lightly for 3 to 4 minutes. Add tomato paste and stir to combine, then add 1 cup broth and bring to a simmer. Cook 2 minutes, then add 3 cups broth and bring to a gentle boil. Taste broth; it should be well salted and highly seasoned. Add the peppercorns, cloves, cardamom and cinnamon.
• Heat oven to 375 degrees. Add drained rice to pot and stir. Adjust heat to a brisk simmer and cook, uncovered, for 8 minutes, or until liquid is absorbed and the surface of the rice looks dry. Top with reserved fried onions. Cover tightly and bake for 20 minutes. Remove and let rest for 10 minutes. (The biryani may be cooked to this point several hours ahead and reheated.)
• In a small skillet, melt 2 tablespoons ghee over medium-high heat. When ghee is hot, add raisins and lightly fry for about 1 minute, until heated through and puffed a bit. Using a slotted spoon, remove to a small bowl. In the remaining ghee, fry cashews until barely golden, about 2 minutes. Remove and combine with raisins. Sprinkle with salt.
• Pile the biryani on a large platter. Top with raisins and cashews. Garnish with hard-cooked eggs if desired and shower with cilantro. Serve with yogurt sauce.

( LEFTOVER ) TURKEY BIRYANI WITH RED ONION AND CILANTRO

Steps:

• Add the oil to a large flameproof casserole dish and set it over a medium heat.
• Add the carrots and onions, and cook for 5-6 minutes until the onions are softened.
• Add the rice, pour over the stock, then add the turkey.
• Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.
• Stir in the cilantro, then divide between serving bowls.
• Serve with poppadoms and mango chutney.