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Leftover Turkey Biryani With Red Onion

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Ingredients

Adjust Servings:
2 tablespoons sunflower oil
4 carrots diced
2 red onions sliced
1 lb basmati rice
4 1/2 cups hot chicken stock
1 lb turkey cooked skinless diced
2 tablespoons hot madras curry paste
1 tablespoon cilantro roughly chopped

Nutritional information

504.9
Calories
126 g
Calories From Fat
14.1 g
Total Fat
3.1 g
Saturated Fat
51.5 mg
Cholesterol
688.5 mg
Sodium
67 g
Carbs
4.3 g
Dietary Fiber
4.6 g
Sugars
25.9 g
Protein
418g
Serving Size

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Leftover Turkey Biryani With Red Onion

Features:
    Cuisine:

    The flavor is wonderful! The heat was waaay to hot for myself and DS, but DH loved it. I gave it 4 stars just because of the heat. We also added a dash or two of coriander....really nice recipe.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    ( Leftover ) Turkey Biryani With Red Onion and Cilantro,This hot biryani is ideal for using up roast turkey or chicken, left over from the big day. This recipe works equally well with fresh turkey. Dice 1lb fresh turkey breasts and saute with the red onion and carrot for 4-5 minutes. Continue to cook with the rice until the turkey is thoroughly cooked through.,The flavor is wonderful! The heat was waaay to hot for myself and DS, but DH loved it. I gave it 4 stars just because of the heat. We also added a dash or two of coriander….really nice recipe.,This hot biryani is ideal for using up roast turkey or chicken, left over from the big day. This recipe works equally well with fresh turkey. Dice 1lb fresh turkey breasts and saute with the red onion and carrot for 4-5 minutes. Continue to cook with the rice until the turkey is thoroughly cooked through.


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    Steps

    1
    Done

    Add the Oil to a Large Flameproof Casserole Dish and Set It Over a Medium Heat.

    2
    Done

    Add the Carrots and Onions, and Cook For 5-6 Minutes Until the Onions Are Softened.

    3
    Done

    Add the Rice, Pour Over the Stock, Then Add the Turkey.

    4
    Done

    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.

    5
    Done

    Stir in the Cilantro, Then Divide Between Serving Bowls.

    6
    Done

    Serve With Poppadoms and Mango Chutney.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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