Confused what to cook for Ramzan or Ramadhan or Iftar, here are few delicious and heavenly dishes – Ramzan recipes, collected from most of Muslim friends who lives here in India, Saudi Arabia, UAE … Give a try, wish you all a Happy Ramzan.
Bunch of yum, delicious, easy and simple Ramzan/Ramadan/Iftar recipes –
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Hot Drinks / Snacks
Rice / Pulav
Soup / Dip
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Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.
I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…
For more Biryani recipes, CLICK HERE.
Preparation Time – 15 mins
Cooking Time – 40 mins
Serves – 5 nos
1 cup – 160 ml
- Mutton / Lamb – 300 gm
- Basmathi / Long grain rice – 2 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Oil – 4 tbsp
- Garlic – 9 cloves
- Ginger – 2” inch piece
- Black peppercorns – 10 nos
- Red chillies – 1 no
- Green chillies – 2 nos
- Garam Masala – 1 ¼ tbsp
- Cloves – 8 nos
- Star Anise – 3 nos
- Cinnamon – 2 nos (1” inch piece)
- Bay leaf – 2 nos
- Turmeric powder – ½ tsp
- Onions – 3 nos
- Tomato – 2 ½ nos
- Yogurt / curd – ¾ cup
- Coriander leaves – 4 stalks
- Mint leaves – 10 stalks
- Salt to taste
Garam Masala and Spices getting cooked
With ginger-garlic-peppercorns, green chillies and red chillies
With mutton pieces
With yogurt/curd, coriander+mint leaves and fried onions
Steamed rice with spices and fried onions
Layered and about to Dum
Layered with green leaves, gravy and rice
- Clean the mutton pieces, drain the water and keep it aside.
- Wash the rice, drain the water and keep it aside.
- Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
- Finely chop the tomatoes into pieces and keep it aside.
- Chop the coriander stalks and mint leaves, keep it aside.
- Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
- Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
- Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
- Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
- Add in the tomatoes and cook for few mins or until they turn mushy.
- Add in the mutton pieces along with salt and cook for few mins.
- Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
- Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
- Remove the lid when the pressure subsides.
- Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
- Pour in half the quantity of mutton pieces along with the gravy.
- Again add in the leftover steamed rice and spread it all over the vessel.
- Pour in the leftover mutton pieces and the gravy.
- Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
- Mix a tbsp of water with red color and sprinkle it over the rice.
- Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
- Carefully remove the lid, mix the rice.
Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.
Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.
For more Ramzan/Ramadan/Iftar recipes, Click here.
Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
- Chicken – ½ kg
- Carrot – 2 nos
- Onions – 4 nos
- Tomato – 2 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Chicken Stock – 6 cups
- Basmathi/Long grain rice – 2 cups
- Lemon – 1 no
- Salt to taste
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
- For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
- Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
- Peel and thinly slice the carrots and keep it aside.
- Roughly chop the tomatoes and blend them to a fine paste.
- Prick 3 to 4 holes in the lemon and keep it aside.
- Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
- Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
- Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
- Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
- Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
- Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
- Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
- Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
- Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.