Ramadan Porridge

Name: Ramadan Porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: ½ cup raw broken rice (grind raw rice till coarsely broken or use store bought broken rice); 3 Tbsp mutton; A few curry leaves; ½ tsp garam masala (see link for my garam masala in notes); ¼ tsp fenugreek seeds; ½ tsp garden cress seeds (halim seeds / ashali) - omit if unavailable; ½ cup grated coconut; 1 tsp coriander powder (add more to taste, if you like); 1 tsp cumin seeds; 1 Tbsp onion or shallots, sliced; 2 tsp ginger garlic paste; Half of a carrot, diced; Half of a large tomato, chopped; 1 Tbsp mild green chilli, chopped; 1 ½ Tbsp dried black chick peas ( or use white); 1 ½ Tbsp dried green peas; ¹⁄8 tsp turmeric powder plus ¹⁄8 tsp for cooking the mutton; 1 Tbsp oil; 1 Tbsp coriander leaves for garnish - optional; To taste: salt

Shana Shameer 19 June, 2017

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Ramadan Porridge

Total time is not inclusive of time taken for soaking the dried peas (2 hours) and pre cooking the mutton (20 min).

A simple and comforting meal for post Iftar or Suhr meals, during Ramadan.

Ingredients:

raw broken rice (grind raw rice till coarsely broken or use store bought broken rice)		½ cup
mutton		3 Tbsp
curry leaves		A few
garam masala (see link for my garam masala in notes)		½ tsp
fenugreek seeds		¼ tsp
garden cress seeds (halim seeds / ashali) - omit if unavailable		½ tsp
grated coconut		½ cup
coriander powder (add more to taste, if you like)		1 tsp
cumin seeds		1 tsp
onion or shallots, sliced		1 Tbsp
ginger garlic paste		2 tsp
a carrot, diced		Half of
a large tomato, chopped		Half of
mild green chilli, chopped		1 Tbsp
dried black chick peas ( or use white)		1 ½ Tbsp
dried green peas		1 ½ Tbsp
turmeric powder plus ¹⁄8 tsp for cooking the mutton		¹⁄8 tsp
oil		1 Tbsp
coriander leaves for garnish - optional		1 Tbsp
salt		To taste:

Method:

Soak the dried chick peas and green peas in hot water well ahead of time till they are rehydrated.
If you are not using the reserved meat and stock for preparing another dish, do as follows: Marinate the Mutton with garam masala, salt, curry leaves, turmeric for 15 min.
Cook the marinated Mutton on medium heat with 2 cups of water, till the mutton is tender enough to shred (about 20 minutes). Top up with water if needed.
Rinse and drain the rice. Keep the soaked chickpeas/peas drained as well.
Heat oil, in a pressure cooker.
Add and sauté the onions, till softened. Add the ginger-garlic and sauté till the raw smell is gone.
Add the carrot and cook for a few seconds.
Next add the tomato and green chilli. Cook till the tomato is softened.
Now add the broken rice, soaked peas, fenugreek and garden cress seeds.
Add the cooked mutton along with the stock. Add enough water to cook the porridge. I used about 3 cups of water. Ensure that you have adequate water or the rice will stick to the cooker.
Close the cooker and cook on medium heat for 6-7 steam whistles.
While the porridge is cooking, add the coconut, cumin seeds and coriander powder to a small grinder and grind to a chutney texture.
Open and check if the rice is cooked. Add water if needed and give it a good stir.
Add the ground coconut mixture, turmeric powder and salt to taste. I added more than a teaspoon here. Boil again adding water to adjust thickness to personal liking.
Garnish with the coriander leaves and serve warm.