Turkey being a big bird, it is almost impossible not to have leftovers after Christmas Day. Ever since I landed in England, I have been invited around to a friend’s house on Boxing day rather than Christmas Day – I almost always got invited to use my culinary skills to “Re-chauffe” the left over Turkey. I have used various ideas of turkey wraps, turkey coconut curry, turkey Tikka Masala, etc. But this recipe of Biriyani is a Star Recipe of mine. One needs to remember, that turkey is already pretty much over cooked, so the sauce and rice has to be almost cooked. The turkey is to be reheated and mixed with the rice and sauce, garnished and served at once!
1 Kg of cooked Turkey meat, diced, kept warm in a steamer
400 gm basmati rice, boiled or steamed to just done, kept warm
3 tbsp vegetable oil
2 bay leaves
1 star anise
1” piece of cinnamon stick
1 tsp cumin seeds
4 medium size onions, thinly sliced
1 tbsp minced garlic
1 tbsp minced ginger
1 green chilli minced
1 tsp turmeric powder
1 tsp coriander powder
1⁄2 tsp black pepper powder, freshly crushed
1 tsp aromatic garam masala
4-6 medium size tomatoes, blended to a paste
200 ml coconut milk
salt to taste
2 tbsp coriander leaves, freshly chopped
Heat oil in a pan, add cloves, bay leaves, star anise, cinnamon stick and cumin seeds. As spices crackle in heat, add sliced onion and add a pinch of salt, sauté until golden brown in colour. Stir-in ginger, garlic and chilli, sauté for 2 minutes or until cooked. Add turmeric, coriander, black pepper and garam masala then sauté for 1 minute and add tomatoes. While stirring, allow it to simmer and cook for further 2-3 minutes, then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.
When it is ready to serve, stir the turkey into the sauce and heat for a minute, add rice and mix lightly with a rice fork. Garnish with chopped coriander leaves and serve with cucumber raita.