Turkey Biryani – Traditional Indian Recipe

Today’s recipe is a classic, traditional Indian Turkey Biryani. Made with a mixture of wild and basmati rice, peppers, spring greens and turkey! Perfect if you have leftover turkey from a Sunday dinner too!

The easiest way to make a biryani…

I’m a huge fan of Indian foods, I like all the different herbs and spices mixed together. I think all 3 of us have said that at some point over the past week… I love the different combinations of fruit and meat, along with coconutty, creamy, spicy and tomatoey sauces. Let’s be honest there’s not much I don’t like when it comes to Indian cuisine, or any foods for that matter. Tom is looking at posting his Tandoori Chicken Naan Breads this week, which are very tasty, so keep an eye out for those.

The only way I make this…

I have been doing this recipe for about a year now, it’s a quick way to make a turkey biryani! Once you’ve tried making it this way, you won’t look back!! It’s really simple and once you put it in the oven, you can let it do it’s own thing! Nice and easy, just what we like.


Here’s what you will need for 2/3 people..

  • 2 Tablespoons of Vegetable oil
  • 1 Red Onion
  • 1 Red Pepper
  • 150g Turkey Breast (Diced)
  • 150g Mixed Basmati/ Wild rice
  • 3 Leaves of Spring Greens
  • 2 Tablespoons of curry paste
  • 300ml of Chicken stock
Turkey Biryani cooking in a Le Creuset Pot


  1. Start by pre chopping your vegetables. Your onion, pepper, and spring greens. Then chop up your chicken or turkey. If using leftovers, you can shred it now and I’ll tell you what to do when we get to that point later in the method! Pre-heat your oven to 180C/350F.
  2. Add some vegetable oil to a pan on a medium heat and add in your red onion. Let your red onions cook until they start to soften, but not burn!
  3. At this point, add in your diced turkey (or chicken pieces). Keep stirring and ensure the meat is sealed before moving on.
  4. Fill up your kettle with 300ml water and boil. Add your chicken or vegetable stock to a jug and add in the water once boiled.
  5. Put 150g of rice into your pan, we used a mix of wild and basmati, but you can just use basmati here if you prefer. Stir it around for a few seconds then add your 300ml of chicken stock.
  6. Add in your chopped spring greens and your two tablespoons of curry paste. We used a tikka masala paste, but in the past we have used bhuna or jalfrezi paste. It just depends on how hot and spicy you like your curry. Stir it all together.


If using pre-cooked turkey or chicken add it in at this step just to warm through in the oven!

  1. In your preheated oven, put in the rice/turkey mixture and cover with a lid for 10 minutes. Leave to cook.
  2. After the 10 minutes, stir up your rice/turkey mixture to ensure it’s not sticking to the bottom. If you need a little more water you can add it!! Leave in the oven for another 10 minutes.
  3. Take your Biryani out of the oven and place it onto a safe surface. Give it a really good stir to ensure the curry paste has coated everything.

You’re now ready to plate up!


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