NONBU KANJI / BRIYANI KANJI

Hi All,

 This is my version of nonbu kanji, and the ingredients are used based in availability. This lockdown teaches us the simple and minimal lifestyle. Now we use available ingredients but still the taste of our final dishes are awesome. During my childhood one of our neighbour use to give us this kanji along with briyani for Ramzan, The taste will be awesome and unforgettable. Though she gave us the exact recipe and we tried it so many times but still I strongly feel, their porridge tastes awesome than ours.

Traditional Iftar kanji they make with raw rice but I was having a small amount of basmathi rice so I thought of utilizing it and used it for porridge.So named the dish as Briyani kanji.

Few pieces of chicken was lying in freezer for couple of days and I badly want to make this kanji.So before using it for other curries I made this porridge along with coconut thuvayal , a best combo for any porridge. 

Coconut thuvayal(recipe here) recipe shared in separate post. This recipe is based on the recipe shared by Mrs.Wahida . she gave me an amazing recipe and I changed according to our taste.

Here is the recipe for Ramzan kanji / Iftar porridge .

COOKING TIME : 45 mins.

SERVING : 4 members.

RECIPE INSPIRED FROM : MS.WAHIDA

INGREDIENTS :

Basmati rice -  1 cup ( traditional recipe is with raw rice) .

Yellow moong dal – ¼ cup

Chicken – ¼ kg.

Cinnamon – ½” – 1 pc

Cloves -2 no

Cardamom – 2 nos

Cumin – ½ tsp

Tomato – 1 no ( medium sized).

Mint – 1 handful

Coriander leaves – 1 handful ( I didn’t use due to non-availability).

Ginger garlic paste – 1 tsp

Garlic – 4 pods

Green chilli – 3 nos

Onion – 1 big

Salt – for taste.

Ghee -1 tsp.

Carrot, beans and vegs – ½ cup ( I didn’t add).

METHOD :

1) Wash and rinse basmati rice and grind it to coarse powder .

 2) Wash and rinse moong dal and keep it aside till use.

3) Slice onions, slit green chillies, chop tomatoes, garlic  to small pieces.

4) Heat ghee in cooker, add cardamom, cloves, cinnamon , garlic , green chillies and saute in very low flame till the aroma arises.

5) Add onions, ginger garlic paste, cumin and saute till dark brown ( don’t burn).

6) Add tomatoes and saute till mushy. Then add vegs, chicken and mix for a minute.

7) Now add rice, dal ,salt, mint and coriander leaves, 3 cups water, boil for 3 whistles.

8) When steam subsides, open the cooker, mix well and serve.

  NOTES :

1) Traditional recipe is made with raw rice , but I used Basmati rice.Due to basmati rice it has very strong briyani aroma so named it as briyani kanji.

2) Also you can add 2 tblsp grated coconut too, but I skipped it.

HAPPY COOKING!!