Ramadan Nombu Kanji / Mutton Keema Porridge, today I’m sharing non-veg version of the famous Ramadan Nombu Kanji, which is usually prepared during the month of Ramzan and served as Iftar meals (after breaking fast). I had previously shared veg version. The same kanji can be prepared with chicken keema.
“In India almost everybody stops to rejoice for a few minutes following the iftar sirens and adhan. Preparations for iftar commence hours before, in homes and at roadside stalls. The fast can be broken by eating dates or drinking water, if the former is not available. In places like Hyderabad, people break their fast with Haleem because it has a rich taste and is quite filling. In Southern states such as Tamil Nadu, and Kerala, Muslims break their fast with nombu kanji, a rich, filling rice dish of porridge consistency, cooked for hours with meat and vegetables. This is often served with bonda, bajji, and vadai. Vegetarians of other communities are given a dish called surkumba which is prepared from milk. It is mainly done in certain parts of Karnataka.” – Wiki Source
You can either use raw rice or basmati rice here. I have tried with both and there is no major change except for the divine smell of basmati rice. Since we have added lentils like green gram and bengal gram, this whole porridge serves as a meal, rich in protein. Use lamb keema alone or combine with vegetables like peas, carrot, beans to make it more healthy. The coconut milk make it look rich and creamy. I have used 1 cup thick and 2 cup thin coconut milk. You can also use mutton stock or vegetable stock instead of plain water. The below mentioned quantity can easily serve 4-5 people. The left over can be served next day morning. I have shard the list of Ramadan Iftar Recipes, which you can later check for more interesting recipes to try this Ramadan season.
- 200 gms minced lamb meat / mutton keema
- 1 cup basmati rice (or) raw rice
- ¼ cup moong dal / siru paruppu / split green gram
- 1 tbsp channa dal / kadala paruppu / bengal gram
- 1 medium sized onion - chopped
- 3-4 green chilies - chopped
- 1 tomato - chopped
- 1 tbsp ginger-garlic paste
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander leaves
- ½ tsp turmeric powder
- 3 cup coconut milk
- 3 cup water
- 1 tbsp ghee / clarified butter
- 3 tbsp oil
- 2 cloves
- ½ cinnamon stick
- salt to taste
- Wash rice and drain the water completely. Spread rice on a paper or kitchen cloth. Let it dry for few mins. Grind in a mixer to coarse powder. Keep it aside. Wash kheema and marinate with little turmeric powder. Wash it again after 10 mins and keep aside.
- Heat oil and ghee in a pressure cooker. Add cloves and cinnamon stick, add chopped onions and cook for a while. Now, Add chopped green chilies, mint and coriander leaves. Stir well everything. Add chopped tomatoes and mash the pulp.
- Add ginger-garlic paste, kheema, washed moong and channa dal. Combine well everything. Add 3 cup water, turmeric powder and salt to taste. Finally add rice powder and mix well everything.
- Close the lid and pressure cook for 4 whistles. Remove from the heat and let the pressure settle down. Remove the lid and stir well everything. Now, keep the cooker again on flame and add coconut milk to kanji. Stir well. Check the salt and add more if needed. Cook it again for another 2-5 mins on low-medium flame. If you want it watery, then adjust water quantity. Serve hot or cold.