Rice Porridge/Ramadan Porridge/Rice Kanjee

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READY IN: 6hrs 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1.Wash and soak the rice, fenugreek and broken chickpea (if you are using) in cold water for at least 5-6 hours.
  • 2.Drain the water; in a pressure cooker add the drained rice along with the washed beef or chicken, the garlic, green chillies, a teaspoon of chopped onion and 2 litres of water. Cook for 30 minutes with the weight on. Leave it to cool. Remove the beef or chicken and shred them to small pieces and discard the bones.
  • 3.In a heavy bottomed saucepan, heat oil or butter. When hot, add the cloves, cardamom, cinnamon followed by chopped onion. Cook until the onion turns golden brown; add the ginger & garlic paste along with the curry leaves, pandan leaves and lemongrass. When the ginger and garlic paste turn lightly golden, add the meat curry powder and cook till it is roasted for about 1 minute. Add the tomatoes and cook till tomato becomes mushy. Add the chopped meat and cook for 2-3 minutes.
  • 4.Add the boiled rice and cook till it comes to a boiling point. Add salt and mix well.
  • 5.Add the coconut milk and bring to a slow boil. Adjust the consistency of the porridge to your liking by adding less or more milk. Do not boil. Adjust seasoning to suit your palate.
  • Serve hot.
  • Note: If you are adding maldive fish, add it after the tomato. If you are using moringa leaves, add at the end of cooking as the leaves may change colour.
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