Total time is not inclusive of time taken for soaking the dried peas (2 hours) and pre cooking the mutton (20 min).
A simple and comforting meal for post Iftar or Suhr meals, during Ramadan.
- ½ cup raw broken rice (grind raw rice till coarsely broken or use store bought broken rice)
- 3 Tbsp mutton
- A few curry leaves
- ½ tsp garam masala (see link for my garam masala in notes)
- ¼ tsp fenugreek seeds
- ½ tsp garden cress seeds (halim seeds / ashali) - omit if unavailable
- ½ cup grated coconut
- 1 tsp coriander powder (add more to taste, if you like)
- 1 tsp cumin seeds
- 1 Tbsp onion or shallots, sliced
- 2 tsp ginger garlic paste
- Half of a carrot, diced
- Half of a large tomato, chopped
- 1 Tbsp mild green chilli, chopped
- 1 ½ Tbsp dried black chick peas ( or use white)
- 1 ½ Tbsp dried green peas
- ¹⁄8 tsp turmeric powder plus ¹⁄8 tsp for cooking the mutton
- 1 Tbsp oil
- 1 Tbsp coriander leaves for garnish - optional
- To taste: salt
- Soak the dried chick peas and green peas in hot water well ahead of time till they are rehydrated.
- If you are not using the reserved meat and stock for preparing another dish, do as follows: Marinate the Mutton with garam masala, salt, curry leaves, turmeric for 15 min.
- Cook the marinated Mutton on medium heat with 2 cups of water, till the mutton is tender enough to shred (about 20 minutes). Top up with water if needed.
- Rinse and drain the rice. Keep the soaked chickpeas/peas drained as well.
- Heat oil, in a pressure cooker.
- Add and sauté the onions, till softened. Add the ginger-garlic and sauté till the raw smell is gone.
- Add the carrot and cook for a few seconds.
- Next add the tomato and green chilli. Cook till the tomato is softened.
- Now add the broken rice, soaked peas, fenugreek and garden cress seeds.
- Add the cooked mutton along with the stock. Add enough water to cook the porridge. I used about 3 cups of water. Ensure that you have adequate water or the rice will stick to the cooker.
- Close the cooker and cook on medium heat for 6-7 steam whistles.
- While the porridge is cooking, add the coconut, cumin seeds and coriander powder to a small grinder and grind to a chutney texture.
- Open and check if the rice is cooked. Add water if needed and give it a good stir.
- Add the ground coconut mixture, turmeric powder and salt to taste. I added more than a teaspoon here. Boil again adding water to adjust thickness to personal liking.
- Garnish with the coriander leaves and serve warm.
- Chicken may be used instead of mutton. Adjust cooking time accordingly.
- Get my recipe for garam masala.
Key Ingredients: Rice, Cumin, Mutton, Spices, Coconut, Curry Leaf, Salt, Oil, Carrot, Black Chick Peas, Dried Green Peas.
EAT AND TELL!!!
Let us know if you tried – Ramadan Porridge