This festive turkey biryani recipe is the best way to use up your holiday turkey.
I’m reluctant to call this a leftover turkey recipe because, really, this recipe is worth setting aside cooked turkey to make. But I guess it is what it is lol – a festive way to make use of leftovers.
This turkey biryani has everything you’d expect to find in regular biryani: whole spices, ground spices, caramelized onions, ginger, and garlic.
My recipe also calls for several toppings. Because this is a “leftover recipe,” I think fresh herbs are essential here. Use plenty of fresh cilantro and mint to make this biryani feel bright and new.
And for a final festive touch, top the biryani with chewy red cranberries and crunchy green pumpkin seeds. These red and green toppings are a bit of a change from the usual ghee-coated cashews and raisins, though if that’s what you’ve got, you can’t go wrong, so go ahead and use them. I bet golden raisins or green pistachios would look and taste great too.
- 1 pound chopped cooked turkey skin removed (preferably dark meat)
- 1 cup basmati rice rinsed
- 2 tablespoons oil
- 1 onion thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ cup dried cranberries or raisins
- ¼ cup pumpkin seeds or cashews
- Fresh cilantro leaves chopped
- Fresh mint leaves chopped
- Press the sauté button and adjust the heat to the highest setting. Add the oil to the pot and once it’s hot, add the whole spices and stir. Once the cumin seeds turn brown add the onions. Stir-fry for 6-7 minutes or until the onions begin to brown.
- Add the garlic, ginger, and stir-fry for 1-2 minutes, then add cooked turkey and ground spices and mix well. Then add the water and rice and mix well (since the turkey is already cooked, I suggest mixing the water and rice together).
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Sprinkle with cilantro, mint, dried cranberries, and pumpkin seeds.