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Ramzan Nombu Kanji Recipe (Ramadan Porridge)

Ramzan Nombu Kanji Recipe is a wholesome nutritious meal made with rice, dal, meat, vegetables and coconut milk. This is an authentic porridge made during the ramadan season to break the fasting in the evening. Learn how to make ramzan nombu kanji with stepwise pictures and video.
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Prep Time: 15 minutes
Cook Time: 45 minutes
soaking time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 403kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 cup Raw Rice / Pacharisi
  • ¼ cup Split Yellow Moong Dal I used masoor dal
  • 300 grams Boneless Chicken chopped finely
  • 1 large Onion chopped finely
  • 4 no Green Chillies chopped finely
  • 2 tbsp Ginger Garlic Paste
  • ½ no Capsicum | Bell Peppers chopped finely
  • 1 large Carrot chopped finely
  • 1 cup Peas I used frozen
  • 2 large Tomatoes chopped finely
  • ¼ cup Mint Leaves chopped finely
  • ¼ cup Coriander leaves chopped finely
  • 2 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • ½ tsp Turmeric Powder
  • 2 tsp Garam Masala Powder
  • ½ cup Fresh Coconut grated
  • 1 cup Thick Coconut Milk
  • 5 cups Water
  • 2 tsp Salt

For Tempering

  • 2 tbsp Ghee
  • 2 cm Cinnamon stick
  • 1 no Bay Leaf
  • 3 no Cardamom pods
  • 3 no Cloves
  • 2 no Mace / Jathipathri
  • 1 no Star Anise

Instructions

  • Wash and soak rice and dal for 30 mins. strain and set aside.
  • Heat ghee in a pressure cooker, add in tempering 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.
  • Add tomatoes and cook until softens. Add in coriander and mint leaves, chicken, grated coconut. Add in rice and dal and mix well.
  • Pour in water and mix well. Bring it to a boil and simmer the flame and cook for 3 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 hot water as needed. Mix well and simmer for a min.
  • Serve hot.

Notes

  • You can use any rice of choice for this recipe. Broken rice can be used as well.
  • Any vegetables can be used.
  • Instead of cubed chicken, you can use minced chicken or minced mutton.
  • Don't skip coconut milk which is the main flavouring.

Serving & Storage

Nombu kanji can be served with pickle of choice. We usually enjoy it with this cucumber curry. Leftover porridge can be stored in fridge and reheated next day. More coconut milk or water can be used when reheating to get proper texture.

Nombu Kanji Vegetarian

If you want to make this porridge | kanji vegetarian. Just skip the meat alone and double the vegetables used. Pressure cook for 4 to 5 whistle and switch off the flame.

Nutrition

Serving: 1servings | Calories: 403kcal | Carbohydrates: 44g | Protein: 19g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 880mg | Potassium: 657mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2972IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 4mg
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