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This festive season, why not break from tradition and experiment with turkey and duck delicacies from around the world?
Spiced Turkey Biryani
Festivals are a time for feasting, but traditional flavors can be reimagined with turkey & duck. Combine global flavors with Indian traditions by presenting a “fusion” card party menu that incorporates turkey and duck recipes from around the world. This festive season, why not break from tradition and experiment with turkey and duck delicacies from around the world?
“By incorporating these meats into your festive meals with an Indian twist, you’ll create a unique fusion feast that celebrates both global cuisine and the spirit of festivities. Whether you’re hosting a large gathering or enjoying a cozy family dinner, these international-inspired dishes are sure to add excitement, flavor, and creativity to your celebration”, shares Devna Khanna, In- Country Marketing Representative, USA Poultry & Egg Export Council (USAPEEC).
Spiced Turkey Biryani: A Global-Indian Classic
Biryani is a must-have for any celebration, and a Turkey Biryani adds fusion flair to this much-loved dish. The lean meat of turkey works well with the rich spices of garam masala, saffron, and cardamom, giving the biryani a healthy twist without sacrificing flavor. This dish can be prepared by marinating turkey in yogurt, ginger, garlic, and spices, then layering it with fragrant basmati rice. Cooked slowly, the result is a savory, aromatic, and satisfying dish that’s perfect for large home party gatherings.
Ingredients
For Marinating Turkey
1 tablespoon vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
1 serrano chili peppers (to taste, minced)
5 grams mint (finely chopped)
10 grams cilantro (finely chopped
1 tablespoon garam masala
½ teaspoon ground cinnamon
1 teaspoon salt
900 grams bone-in skin-on U.S. Turkey
for rice
6 cups water
2 ½ teaspoons salt
5 pods green cardamom (smashed)
1 teaspoon cumin seeds
1 bay leaf
360 grams basmati rice (~2 cups)
for onions
2 tablespoon ghee
2 medium onions (sliced thin)
for Biryani
1 cup reserved boiling liquid (from rice)
½ teaspoon saffron threads
cilantro (for garnish)
• To marinate the turkey for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the Turkey pieces and toss together making sure the turkey is thoroughly coated in the marinade. Allow the turkey to marinate for at least 2 hour or up to overnight.
• In a pot wide enough to hold the turkey in a single layer, add the ghee and onions and sauté the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
• While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
• To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
• In the pot you caramelized the onions in; add the turkey in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the turkey over and fry the other side until golden brown. Transfer the turkey back to the bowl you marinated it in.
• To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the turkey in.
• Top the rice with the turkey in a single layer.
• Top the turkey with an even layer of caramelized onions.
• Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
• Without opening the lid, set the timer for another 10 minutes to steam the biryani.
• Mix the Turkey Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
Turkey Galauti Kebabs
Turkey Galauti Kebab is a delightful fusion dish that combines the traditional richness of the famous Lucknawi Galauti Kebab with the lean, protein-packed goodness of turkey. Originally made with minced lamb or mutton, Galauti Kebabs are known for their melt-in-the-mouth texture, created by finely mincing the meat and mixing it with aromatic spices and tenderizers.
Ingredients
500 gm minced meat
Grind Together
100 gm chopped raw papaya
salt to taste
15 gm chopped ginger
15 gm chopped garlic
8 cloves
seeds of 2 black cardamoms
4 peppercorns
3 gm pieces of cinnamon
30 gm desiccated coconut, lightly roasted
3 gm blades of mace
3 gm green cardamoms
5 gm chilli powder
2 gm grated nutmeg
For The Kebabs
240 gm sliced onions, fried brown
50 gm finely chopped coriander leaves
15 gm finely chopped green chillies
45 gm roasted gram flour
1 egg
50 ml ghee to pan fry the kebabs
5 ml lemon juice to sprinkle over the kebabs
Method
1. Grind the mentioned ingredients and marinate the minced meat for 4-5 hours.
2. Mix the coriander leaves, green chillies, gram flour and egg. Add this to the meat and work at it for some time, almost kneading it like a dough.
3. Shape the mixture into round patties of the desired size, and refrigerate for half an hour or so.
4. Heat ghee in a heavy-based frying pan or griddle.
5. Fry the kebabs, browning first on one side and then the other, over medium heat.
6. Arrange them on a serving dish, sprinkle lemon juice and serve.
Assamese Duck Curry with Pumpkin: A Hearty, Traditional Delight
Assamese Duck Curry with Pumpkin (Haanh aru Kumura) is a beloved dish from Assam, known for its rich flavors and unique combination of tender duck meat and sweet pumpkin. This rustic curry is a staple in Assamese cuisine, often served during special occasions and festivals.
Ingredients
800 gms duck on bone, cut into
pieces with skin
1/2 cup mustard oil
250 gm potato
250 gm red pumpkin
Salt to taste
11/2 inch ginger
10-12 pods garlic
3 onions, peeled
5-6 green chillies
4-5 bay leaves
8-10 green cardamom
1 inch cinnamon stick
5-8 cloves
2 tbsp coriander powder
11/2 tsp turmeric powder
1 tbsp sugar
Directions
1. Wash the duck and set aside.
2. Make a paste of onion, ginger, garlic and green chilies.
3. Dry roast green cardamom, cinnamon and cloves. Grind them to a fine powder.
4. Peel potatoes and red pumpkin and cut them into one-inch cubes. Soak them in water, and set aside.
5. In a wok/kadai heat mustard oil, add bay leaves and onion paste and saute for about three to four minutes.
6. Now add the sugar until it almost caramelizes.
7. Add the duck pieces and cook on a medium flame for about 15 minutes, adding a little water if required during cooking.
8. Add turmeric powder and coriander powder and mix well.
9. Add potatoes and pumpkin and stir well. Now add enough water to cover the duck pieces.
10. Cover and cook for about an hour or until the duck pieces are soft.
11. Finally, sprinkle the dry spice powder and mix. The duck curry should be semi-dry.
12. Serve with steamed rice.
