Ramadan Nombu Kanji Recipe / Ramzan Nombu Kanji Recipe

Actually i made it as a nonveg version, but you can easily make it complete vegetarian by skipping the chicken part alone. It still taste good. 

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Soaking Time : 30 mins
Cooking Time : 45 mins
Serves : 3 to 4


Ingredients:

Raw Rice / Pacharisi - 1 cup
Split Yellow Moong Dal - ¼ cup ( I used masoor dal)
Chicken - 300 grams boneless, chopped finely
Onion -  1 medium size chopped finely
Green Chillies - 4 chopped
Ginger Garlic Paste - 2 tblspn
Capsicum / Bell Peppers - ½ chopped finely
Carrot - 1 large chopped finely
Peas - 1 cup ( I used frozen)
Tomatoes - 2 large chopped finely
Mint Leaves - ¼ cup finely chopped
Coriander leaves - ¼ cup finely chopped
Cumin Powder/ Jeera Podi - 2 tsp
Chilli Powder - 1 tsp or to taste
Turmeric Powder / Manjal Podi - ½ tsp
Garam Masala Powder - 2 tsp
Coconut - ½ cup grated
Thick Coconut Milk - 1 cup
Water - 5 cups
Salt to taste

For Seasoning:
Ghee - 2 tblspn
Cinnamon / Pattai - 2 cm piece
Bay Leaf - 1
Cardamom / Yelakai - 3 crushed
Cloves / Krambu - 3 
Mace / Jathipathri - 2 
Star Anise - 1

Method:

Wash and soak rice and dal for 30 mins. Drain and set aside.

Heat ghee in a pressure cooker, add in seasoning ingredients and mix well for a min.

Add in onions, chillies and salt. Saute for 2 to 3 mins.

Now add in ginger garlic paste and cook till raw smell leaves from it.

Add in the spice powders and mix well.

Now add in the veggies and tomatoes. Mix well in the masala.

Add in coriander and mint leaves.

Add in chicken, coconut and mix well.

Add in the rice and dal and toss well.

Pour in water and mix well. Bring it to a boil and simmer the flame and cook for 4 whistle. Simmer the pot for 15 mins. Turn off the heat and let the steam go all by itself.

Now open the cooker, the rice must be completely mushed up. Now add in coconut milk and more water as needed. Mix well and simmer for a min.

Serve hot.

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