Michigan gets out the vote
Hi folks, we survived a week of elections and election coverage.
Michigan residents showed up for the midterms
In Michigan, many people who ran for elections were reelected like Governor Gretchen Whitmer, Secretary of State Jocelyn Benson, and Attorney General Dana Nessel. We also saw in the lead-up to elections that there was heightened security at places like Huntington Place, where challengers tried to “stop the count” of absentee ballots just last year. This year was different, and many young voters showed up to do their civic duty.
We also are looking at Detroit not having a Black representation in Michigan’s 13th Congressional District. The district was formerly held by Congresswoman Rashida Tlaib, who was reelected for the newly redrawn 12th congressional district.
Community News:
WDET is hosting an event to bring Dearborns’ women of color together to learn more about the media and network with journalists Sascha Raiyn, WDET education reporter, Nargis Rahman, reporter and producer, and Tia Graham, co-host of the CultureShift program. These co-hosts of the Detroit Evening Report want to connect with women of color to share our work and learn from the community.
If this is you, or a friend, join us on November 15, 2022, from 11 a.m. to 12:30 p.m. at Qahwah House on Schaefer Rd. in Dearborn.
Recipe: Chicken Tikka Biriyani
Courtesy of Fahmida Hasib
Fahmida Hasib of @FahmidasKitchen says she enjoys making biryanis. One of the staple dishes at any Bengali gathering, biryani is made with rice incorporated into vegetables, meats, or shrimp. There are over a dozen variations found across Southeast Asia.
Chicken or beef biryani can be ordered at Bangladeshi restaurants across Metro Detroit. Read where to order biryani here.
PREP:
4 cups of Basmati Rice
Wash it in cold about 3-4 times so the starch disappears. The starch is what keeps the rice sticky. Then, soak the rice in cold water for 15-30 min.
PREP FOR THE MARINATE:
2 lbs. of chicken - cut into cubelike pieces
Marinate the chicken with the following:
3 tbsp plain yogurt
Squeeze 1 whole lemon
1 tbsp chicken tikka seasoning (Shaan brand)
1/2 tbsp paprika powder
1/2 tbsp naga sauce (substitute: chili powder)
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp garlic powder (paste also works)
1/2 tbsp onion powder (paste also works)
1/2 tbsp salt (to your own preference)
Place the marinated chicken in your fridge for at least 15 minutes. The longer you keep it in the fridge, the softer the chicken will be. I prefer to keep it in the fridge for at least 2 hours. You can keep it overnight as well.
PREP FOR THE MASALA:
2 large onions - cut into small pieces
1 tomato- cut into small pieces
2 potatoes- cut into cubelike pieces (optional)
1/2 tbsp tomato paste (optional)
1 tbsp chili powder
1/4 tbsp Garam masala
1/4 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1/2 tbsp curry powder
1/2 tbsp paprika powder
2 tbsp yogurt
1/2 tbsp salt (to your preference)
METHOD:
In a pan pour 2 tbsp oil.
Fry the marinated chicken on medium-high heat. Keep cooking until the water from the chicken dissolves and then flip the chicken over. Allow the chicken to cook until it starts looking charred.
Put the chicken aside.
In the same pan, pour: 1/2 cup oil
Add-in: Chopped onions and fry until golden brown on medium-high heat.
Add-in: 1 tbsp garlic paste, 1 tbsp ginger paste, chopped tomatoes, tomato paste (again, optional).
Fry on medium-high heat.
Add-in: All spices and seasonings are listed in the masala prep list and mix. After about two minutes, add the yogurt.
Add-in: Your cubed potatoes (again, optional), salt, and 1/2 cup water.
Cover with lid. Cook until your potatoes are soft or until the masala and oil separate.
Add-in: cooked chicken. Cover with a lid and let it cook on low heat for about 5 minutes.
In a separate pot, boil water on high heat. Pour in the rice and let it boil until it is 80% cooked. (The rice will be super soft and long.) After it is cooked, drain the water from the rice using a strainer. Wash it with cold water again to prevent the rice from sticking together (optional).
FOOD COLORING MIXTURE (optional, if you want the rice to be colored)
In a small bowl, add: 2 tbsp lemon juice, 1/4 tbsp oil, and a dash of food coloring
In the masala pot: Pour the cooked rice into the masala and chicken mixture.
Drizzle the food coloring mixture on top.
Add cilantro (optional) and fried onion (optional)
Cover the pot with foil paper and put the lid on top. Make sure it is sealed completely and no air can go through. This will allow the steam to cook the rice and chicken more.
Let the biriyani cook on low heat for 15-20 minutes. Check on it every 5 minutes.
Turn off the heat and let it cool down before mixing it all together. Enjoy! :)