Instant Pot Holiday Turkey Biryani (leftover turkey recipe)
Instant Pot Holiday Turkey Biryani (leftover turkey recipe)
Ingredients
- 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
Whole spices:
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
Ground spices:
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chili or paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon garam masala
- ¼ - ½ teaspoon cayenne adjust to taste
- ¼ teaspoon turmeric
- 1 cup of water
Later:
- ½ cup dried cranberries (or golden raisins)
- ¼ cup pumpkin seeds and/or pistachios
- Fresh cilantro leaves chopped
- Fresh mint leaves chopped
Instructions
- 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.
- Add the water and rice and mix well, then 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.
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