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Turkey Biryani
Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, spiced turkey biryani. Or make this biryani with rotisserie chicken any time of year.
👥 6 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 1h 5m👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pot
- ●dutch oven
- ●oven
- ●saucepan
📝 Preparation Steps
1
Rinse 2 cups basmati rice in a mesh sieve or a colander under cold running water until water runs clear. Transfer to a medium bowl and pour in cold water to cover by at least 1"; let sit at room temperature ⏱️ 30 minutes.
basmati rice2 cups
2
Meanwhile, mix 2 lb. cooked turkey meat, chopped into bite-size pieces (about 6 cups), 6 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped, 1 cup plain whole-milk yogurt, 2 Tbsp. plus 2 tsp. garam masala, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. tomato paste, 1½ tsp. ground coriander, 1 tsp. Kashmiri or other chile powder (such as cayenne), and 1 tsp. ground cumin in a medium bowl. Taste and season with more salt if needed; set turkey mixture aside.
. cooked turkey meat, chopped into bite-size pieces (about 6 cups)2 lbplain whole-milk yogurt1 cup. plus 2 tsp. garam masala2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp. tomato paste1 Tbsp½ tsp. ground coriander1. ground cumin1 tsp
3
Melt ⅔ cup ghee in a large Dutch oven or other heavy pot over high heat. Add 4 medium onions, thinly sliced, and cook, stirring often, until dark golden brown and just starting to crisp, 25–⏱️ 35 minutes. Remove from heat and transfer half of onions to paper towels with a slotted spoon; let drain. Set remaining onions aside in pot.
medium onions, thinly sliced4
4
Place a rack in middle of oven; preheat to 350°. Pour water into a medium saucepan to fill by three quarters; salt generously. Drain rice and place in saucepan. Add 2 dried bay leaves, one 2" cinnamon stick, 6 whole cloves, and 5 green cardamom pods. Set over high heat and bring to a boil. Immediately reduce heat to medium and simmer until rice is mostly cooked (it should still have some chew in the center), about ⏱️ 5 minutes. Drain rice and rinse under cold running water. Shake sieve to remove excess water from rice; set aside.
dried bay leaves2cinnamon stick1 (2"-long)whole cloves6
5
Add remaining 2 Tbsp. ghee to reserved onions in pot and melt over medium heat. Add reserved turkey mixture and cook, gently stirring occasionally, until turkey is warmed through and starting to brown in a few spots, about ⏱️ 4 minutes. Stir in 1 cup whole milk and bring to a gentle simmer. Add reserved rice, arranging in an even layer, and top with ⅔ cup golden raisins. (Do not stir; you want to keep layers distinct.) Cover and bake ⏱️ 20 minutes.
medium onions, thinly sliced4whole milk1 cup
6
Remove pot from heat and let biryani sit, covered, ⏱️ 8 minutes. Uncover, top with ⅓ cup unsalted roasted cashews, coarsely chopped, 2 cups coarsely chopped mint, and drained fried onions. Mix biryani thoroughly, scraping bottom, to serve. Do Ahead: Turkey mixture can be made ⏱️ 12 hours ahead. Cover and chill.
coarsely chopped mint2 cupsmedium onions, thinly sliced4
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