Turkey Biryani

Biryani is to India as Pelau is to The West Indies!
The main difference between the two is that the rice is cooked separately for biryani.
The biryani is also a much more aromatic and exciting experience of delicate and explosive flavors derived from the many spices used in this traditional Indian Dish
My family loves a good turkey Biryani which is a satifactory compromise between the "chicken again" and the " holy cow" dilemma. I use a ready made biryani paste in this recipe and add a few spices of my own liking to the mix! I also use my own home brewed chili oil in this recipe which is made by simply soaking dried chilis and a clove of crushed garlic in olive oil for about a week, and it keeps well for months in a cool dry place.



You will need:

1 & 1/2 cups Basmati Rice
2 & 1/2 cups water
2-3 lbs cubed turkey thighs
3 Tbs of Biryani Paste
1 Tbs curry powder
1 tsp salt
2 tsp coriander powder
2 tsp roasted geera (cumin seeds)
1 tsp cayenne pepper powder
1 Tbs chili oil
1 Tbs Olive oil
1 red sweet pepper chopped
1 leek chopped
1 tomato chopped
1 courgette chopped
1 spring onion chopped
10 whole peppercorns
10 cloves
10 cardammon pods
1 tsp fennel seeds
1 tsp tarragon
1 small handful toasted and chopped almonds
1 large red onion chopped
4 cloves garlic crushed and minced

Method:
Soak the rice in 2 cups of water for about ten minutes and add the peppercorns, cloves, cardammon, fennel, tarragon and a pinch of salt then put on the boil then simmer until the rice just becomes tender. Meanwhile season the turkey with the biryani paste, curry powder, cayenne powder and salt.

Pan roast the almonds,
...and then the geera.


Chop the leeks, onion, garlic, spring onion, sweet pepper and courgette, set aside. Heat a large saucepan and sautee about half the onion and garlic in the chili oil.

Add the seasoned turkey and lower heat to medium.

In a small pan, gently fry the remaining onion and garlic in olive oil until the onion just begins to crisp up. When the turkey begins to dry down, add a half cup of water and set heat to minimum.

Add the chopped vegetables minus the tomato.

Spread the rice over the top.

Sprinkle the chopped almonds and crush and sprinkle the geera over the rice.

Add the chopped tomato and fried onions. Cover and let simmer until the water steams away.

Fold the rice in well and cook for another 5 minutes.

Serve!

Dhal and Rice.

Dhal and Rice is probably one of the first solid foods most Trini countryside kids ever eat!
It is a staple dish in just about every East Indian household in the West Indies.
Dhal is a pea soup, usually made from yellow lentils, Masoori dhal or similar pulses.It can be served as an accompaniment to steamed rice, roti, meat and vegetable dishes or as a warm cup of soup on its own. Sometimes dhal and rice are cooked simultaneously and in the same pot together with spices and vegetables to make a dish called Kitcheree.
I enjoy dhal for its melodious aroma and the fond memories of growing up in Trinidad that follow.

My recipe demonstrates a traditional Trini style dhal and introduces the technique we call "Chunkay", by which garlic, onions and other herbs and spices are charred in a ladel (also called Kalchul) of oil to impart a bold smoky flavor to soups and vegetarian dishes(Chokas).I will also share my version of fragrant Spiced Steamed Rice.

You will need:
For the Dhal Soup

1 & 1/2 Cups of Yellow Split peas or similar
2 Cups of Water
3 tablespoons of olive oil (any cooking oil will do though)
4 Cloves of Garlic crushed
1 Medium onion finely chopped
1 Tablespoon of fresh chopped Cilantro leaves (or Chadon Beni "Bhandaniya" if you can get it)
1 Teaspoon Salt(or to taste)
1 Teaspoon whole roasted Geera (Cumin seeds)
1 Teaspoon Turmeric (Saffron Powder or Haldi)
1 Teaspoon Curry Powder
1 Pinch of Garam Massala
1 Pinch of coriander seeds
1 Pinch crushed chilis or Chili Powder (or to taste)
A slice of fresh hot pepper(Optional)

Method:

Place the peas into a soup pot and fill with cold water, discard any floaters or discoloured peas, rinse and drain. Add 2 cups of water and put on to boil.

Add 2 cloves of crushed garlic, half the chopped onion, the curry powder, turmeric, crushed chilis and coriander seeds.Once a rolling boil has been achieved, cover pot and reduce heat to simmer until peas soften and burst apart. Swizzle the pea soup with a "Dhal Ghutney" (or run through a blender) until desired consistency achieved,






(I like mine a little lumpy). Now add the salt, the remaining chopped onion save one teaspoon full and the fresh hot pepper if desired..
The Chunkay:Now heat a metal ladel (or small saucepan if you're nervous about handling hot oil) directly over a small burner and add the cumin seeds until they start to pop and turn dark chocolatey brown.
Set them aside and add to the ladle,the cooking oil, 2 cloves of crushed and rough chopped garlic, 1 teaspoon of onion and a pinch of the freshly roasted geera.

Fry on the burner until the garlic just goes dark brown Carefully "chunkay" the dhal by pouring this boiling hot oil into the soup and listen for the satisfying "chunkay" sound!

Add the chopped cilantro and the remaining roasted geera by crushing with the fingers, add water if you like it runny or reduce to thicken. Sometimes a chopped tomato is added right at the end which gives adds another lovely colour to this multi-dimensional dish.
Serve youself a cup and enjoy the goodness. You can add your favorite boiled veggies to the soup, serve over steamed rice or add a spoonful of rice right into the cup like my Dad does!





To Make my favorite Fragrant Spiced Steamed Rice you'll need:1 & 1/2 Cups of Basmati or Jasmine rice
2 Cups of water
1 Pinch of salt
10 Whole cloves
1 Pinch of fennel seeds
1 Pinch of coriander seeds
5 Whole peppercorns
1 Pinch of dried tarragon
1 Teaspoon of Sesame oil

Add the rice, all the other ingredients and the water to a small pot with a fitted lid and leave to sit for about ten minutes with the lid on. Next place on the smallest burner on a medium to high setting . As soon as the water begins to boil, turn the heat down to the lowest setting and simmer until the steam just about stops coming out. The trick is to steam off all the water without ever taking the lid off, this is where a see through glass lid comes in very handy.Fluff up the cooked rice with a fork and serve hot!

Stewed Saltfish and Tomatoes!

"Saltfish" as we call it in the West Indies is salted cod, pollock or shark, also called "Bacalao". This is an ancient means of preserving fish (and meat) by salting and drying.

Saltfish was once what would be considered poor people's food and was used to feed slaves and indentured labourers during colonial times in the West Indies. Today, saltfish is still quite commonplace although now it has become one of the more expensive grocery items as it find its way into many West Indian dishes.
It would only be fair to tell you that saltfish is somewhat of an acquired taste and many people find its pungent aroma and flavour a bit overwhelming!! As immortalised by Trini calypsonian The Mighty Sparrow, "It sweeter than meat, when yuh want to eat, all saltfish sweet!"

Here is one of my favorite ways to prepare Saltfish because once the prep is done, it's quick and easy and equally delicious!

You will need:

1/2 Pound of Saltfish
1 can chopped Tomatoes
1 Sweet Pepper
1 Medium Onion
2 Cloves of Garlic
1/2 Teaspoon Black Pepper
A pinch of roasted Cumin seeds (Geera)
1 Tablespoon of chopped cilantro (or Shadon Beni if you can get it!)
3 Tablespoons of Olive oil
1 Tablespoon of Butter (Optional)
1 Hot pepper (Optional)

Method:

Rinse the saltfish in cold water and then soak for a few hours (better do this the night before) in a sealable container, this helps get the salt out. When ready to use, drain and discard the water. Put the saltfish back into the bowl and pour in enough boiling hot water to cover up the fish for another 15-20 mins, this helps to soften it up. In the mean time chop the onion, sweet pepper and cilantro and crush the garlic.

Drain the saltfish and allow to cool a bit, then break into small pieces by squishing between the fingers, removing any bones that you might find. Add the black pepper to the squishy-fishy and mix well.

Heat the oil in a heavy bottomed saucepan over a Med-Hi fire and add the garlic and half the onion, stirring occasionally until the garlic begins to go a little brown. Next add the saltfish and fry until it starts to crisp up, don't worry too much if it sticks to the pot. At this point, take the pot off the fire and scoop out the crispy copper coloured saltfish and set aside Put the pot back on the fire and add the remaining onion, the chopped tomatoes, sweet pepper and the Geera. Add the hot pepper and the crispy saltfish to the simmering pot, stir and add a little water if necessary.

Turn the fire off, stir in the butter and sprinkle the cilantro over the top of it all.
Allow to rest at room temperature for a few minutes before serving over a bed of fragrant steamed rice and dhal....

This is also well loved with roti or fried bakes and makes a wonderful dip with chips or crackers!