Warning: the following recipe is not for Indian food purists! It is for people who enjoy the flavors of the subcontinent, and want a different approach to using up leftover turkey! Today I made and froze six turkey pot pies, yesterday we had leftover turkey and gravy for dinner, and I still have enough turkey and gravy for at least one more meal. Just to get a break, I decided that tonight turkey leftovers would grace my dinner table in a quick, easy, indian style dish - biryani rice. If you look at my other posts on indian food, you'll learn that I am a big fan of the prepared spice mixes you can buy at Indian grocery stores, as I also am of 20 pound bags of basmati rice, bhel puri snacks, whole spices, fresh samosas at the counter, and on and on. So, here's my version of leftover turkey indian style, with apologies to all the real Indian cooks out there who may not like the Prudent Foodie's corner cutting.
1 cup basmati rice
1 cup frozen peas
1 cup chopped leftover turkey
1/2 cup diced carrots, parboiled or microwaved for 1 minute
1 14 oz. can of diced tomatoes
I small onion diced
1-2 TB vegetable oil
2-3 Tb biryani or pilau paste from your indian grocery according to label instructions (I like Patak brothers brand)
Put the oil in a large skillet that you have a cover for, and warm over medium heat. Add the onions and saute briefly, then add the rice and stir for a couple minutes. Add the biryani paste, and pour in 2 cups of water, stirring until everything is well mixed, and there are no lumps from the spice mix. Add the carrots and the can of tomatoes. Turn down the heat to very low, cover and cook for 12-15 minutes. Check to see if it needs more water and add 1/2 to 1 cup if too dry. Spread the frozen peas and leftover turkey over the top of the rice, and replace the lid, letting the dish cook for another 5-8 minutes to steam the turkey and peas. Stir everything together and serve your relieved family something that looks nothing like Thanksgiving leftovers! A nice green salad along side is good too. Dee Dee.