Recipe: Biryani (India)
Recipe provided By Sidra Muntaha
Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques.It is prepared with layers of fluffy basmati rice, marinated meat or chicken, browned onions, cilantro, mint, yogurt, saffron, ghee and spices.
The Word Biryani Originates from the Persiam language,from a word called Birian; which means fries before cooking, the origins of the dish are not clear but it is very popular throughout the middle east and comes in different varieties (Kaachi Biryani, Hyderbadi Biryani).
3 tablespoons olive oil or ghee if available
4 chicken thighs boneless and skinless, cut into 1″ chunks
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
2 Roma tomatoes grated
1/2 cup water
1 green bell pepper sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice rinsed and drained
1.Add olive oil in a large dutch oven over medium-high heat
2.Add the chicken and cook until browned on both sides.
Add in the onion, and cook until translucent, about 3-4 minutes.
3.Stir in garlic, ginger, tomatoes, and 1/2 cup water.
Bring to a simmer, and cook until the water has evaporated about 20 minutes.
4.Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon, stirring well.
5.Add in the chicken broth and bring to a boil. Add in the basmati rice, reduce to low heat, and cook (covered) for 18-20 minutes.
6.Turn off the heat and let sit, covered, for five minutes before opening and serving.
Pholourie (Trinidad and Tobago)
Vegetarian, Egg-free, Dairy-free
Recipe from Stephanie Bamfield
Stephanie wrote: This indian-inspired split pea delicacy sort of mirrors the ideology of a fritter. They are popular in Trinidad and Tobago, Guyana, and other Caribbean countries with a large Indo-Caribbean population.
Each country’s variant of this dish is slightly different in either ingredient list or cooking process. This dish can reliably be found in the cafeteria of every primary school in Trinidad and Tobago. They are served in groups of six, in small clear plastic bags with a choice of including sweet tamarind sauce and pepper sauce.
At home, this dish usually prepared to commemorate Indo-Caribbean celebrations such as Indian Arrival Day, Divali, and pooja (Hindu prayer ritual). This dish is always served with a selection of sauces and chutneys accompanying it. Kuchela (a spicy mango chutney made with grated unripened mangos), cucumber chutney or tamarind sauce are usually the sauces that are paired with it.
- 1 ½ cup unbleached all-purpose flour
- ½ cup yellow split pea flour
- 2 ½ teaspoons baking powder
- 2 teaspoons Madaras curry powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 4 garlic cloves, pressed
- 1 ½ cups water
- ¼ cup chopped fresh chadon beni, optional
- Canola oil for frying.
- Combine all the dry ingredients in a large bowl and stir until they are all mixed together. Slowly add the water while continuing to stir the batter. The batter should be fairly thick and sticky. Cover with a plate and let it sit for 1 hour to help the batter get thicker.
- In a deep frying pot, pour in the canola oil until the height of the oil is approximately 4-5 inches. Preheat the oil over medium-high heat. To test the temperature of the oil, drop a teaspoon of batter into the oil. If the batter gets too brown then lower the heat and ait a few minutes for the temperature to change.
- Pour about 2 tablespoons of oil into a small bowl and keep it near the batter. Once the oil is at the right temperature, dip a tablespoon into the oil to coat it with oil and pick up a heaping spoonful of batter-balls to drop into the oil. Coat the spoon with oil before picking up more batter as it will help the balls to slide off the spoon more easily. Fry each ball for about 4 minutes while turning them as they bob to the surface. The finished look is a golden brown colour with a well-cooked middle. Place the balls on paper towels and allow to cool. Serve warm with a sauce of your choice.