ramadan porridge

Ramadan Porridge

Servings

6

Prep

10 min

Cook

15 min
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Ramadan Porridge

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.

read the recipe introduction 300x81 Ramadan Porridge



ramadan porridge kanji 225x300 Ramadan Porridge

Ingredients:

  • 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




Method:

  1. Soak the dried chick peas and green peas in hot water well ahead of time till they are rehydrated.
  2. 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.
  3. 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.
  4. Rinse and drain the rice. Keep the soaked chickpeas/peas drained as well.
  5. Heat oil, in a pressure cooker.
  6. Add and sauté the onions, till softened. Add the ginger-garlic and sauté till the raw smell is gone.
  7. Add the carrot and cook for a few seconds.
  8. Next add the tomato and green chilli. Cook till the tomato is softened.
  9. Now add the broken rice, soaked peas, fenugreek and garden cress seeds.
  10. 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.
  11. Close the cooker and cook on medium heat for 6-7 steam whistles.
  12. While the porridge is cooking, add the coconut, cumin seeds and coriander powder to a small grinder and grind to a chutney texture.
  13. Open and check if the rice is cooked. Add water if needed and give it a good stir.
  14. 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.
  15. Garnish with the coriander leaves and serve warm.

 

Ramadan Porridge

Notes:

  • 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

read the recipe introduction 300x81 Ramadan Porridge

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