Turkey-vegetable biryani



15 min


4 servings

* PLUS Cooking time: 27 minutes


  • 1 tbsp vegetable oil
  • 1 onion
  • 1 cup long-grain rice
  • 3 tbsp biryani paste , or 2 tbsp mild curry paste (see tip)
  • 796-mL can diced tomatoes
  • 1 cup water
  • 1/2 tsp salt
  • 2 cups cooked turkey , or chicken, cut into bite-size strips
  • 2 cups mixed vegetables , such as small broccoli florets and thinly sliced carrots or 2 cups frozen mixed vegetables


  • Heat oil in a large wide saucepan set over medium heat. Chop onion, then add to oil. Sauté until onion is softened, about 5 minutes. Add rice and biryani paste and stir constantly for 2 minutes. Add tomatoes, including juice, water and salt. Cover and bring to a boil.
  • Then reduce heat to low and simmer, tightly covered and without stirring, for 15 minutes. Stir in turkey and vegetables. Cover and continue simmering until water is absorbed and rice is tender, from 5 to 12 more minutes. Serve hot with Indian nan or chapati bread. Also great cold as a rice salad.

Nutrition (per serving)

  • Calories
  • 448,
  • Protein
  • 27.3 g,
  • Carbohydrates
  • 52.7 g,
  • Fat
  • 14.1 g,
  • Fibre
  • 4.7 g,
  • Sodium
  • 1018 mg.

Use leftover Thanksgiving turkey or chicken to make this exotically flavoured stick-to-your-ribs dinner. And it’s fast enough to whip together any night of the week.


Biryani and curry paste are sold in large jars and plastic tubs in the ethnic food section of many large supermarkets or in Indian grocery stores.