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Obviously, the criteria were the highest and I was afraid of failure. Until I learned to accept that biryani can be as extravagant or simple as I need. Now, I avoid making freshly ground biryani spice mix for special events and rely on pantry staples for a quick weeknight fix. While classic versions involve marinating raw poultry or lamb overnight to maximize flavor, cooked protein is an ideal solution for lazy nights. Roasted bird is my favorite all year round, but at Thanksgiving, it’s all about the leftovers. turkey.
My leftover turkey biryani starts with an undeniable yogurt marinade enriched with warm garam masala, cumin, coriander, and chili powder that breathes new life into the protein. A quick jump into a casserole dish (or any giant oven-proof pot) to get the marinade into the turkey, injecting it with ambitious flavors while softening its fibers. The meat is then topped with a layer of pre-cooked rice and topped with golden raisins for a touch of sweetness.
Twenty minutes in the oven, the steam completely cooks the rice and helps the turkey regain some of the lost moisture. The final, and arguably most dramatic, step is to drizzle the biryani with a mound of coarsely chopped mint, toasted cashews, and fried onions (more on this below) and mix the layers together with a giant serving spoon. All that’s left is an elaborate blend of beef and rice that makes dried Thanksgiving turkey a remote reminiscence of the past.
$145. 00, Kana
The recipe is easy to scale and allows you to use up as much leftover turkey as you like. You can increase the amount of chili powder to give it more spicy flavor, opt for another herb like cilantro instead of mint, or raisins together without giving you goosebumps. But my only recommendation is not to skimp on the onions, the only hard component of this recipe. You’ll spend most of your time cutting them into thin, light slices and frying them in ghee, which takes about 25-35 minutes. . But then you end up with a bunch of curly bites that give a crunchy, caramelized finish to every bite. Not to mention the sweet, burnt smell of fried onions with ghee wafting through the air, a smell I’d like to capture in a candle one day.
Originally on Epicurious
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