Nombu Kanji / Nonbu Kanji is a porridge made during the ramadan season to break the fast in the evening. This recipe is from my good friend Thahira. Thahira’s father was a Quran scholar in Vridhachalam, Tamilnadu. Their house was inside the Town Juma Palli Vaasal (Masjid) compound. Thahira remembers the Ramadan season very vividly. As their house was inside the masjid compound, she has seen the making of Nombu Kanji / Nonbu Kanji countless number of times. Nombu Kanji was made in huge vessels and stirred continuously by masjid men. This is the same recipe she makes it even today and this is what she had to say about the making of the Nombu Kanji. “We prefer our Kanji to be very light. We do not add too much spices as it can irritate the stomach after the long fast and can make one feel very thirsty afterwords. This recipe is very soothing to the tummy. Fenugreek seeds (vendhayam) is an important ingredient in the kanji. We never make kanji without vendhayam (fenugreek). It helps to keep the body cool as fenugreek has cooling properties. This is a plain kanji. Sometimes, we also add little drumstick leaves to make it a little more rich and nourishing.” Drumstick leaves is a nutrient dense food. Drumstick leaves is an iron-rich food source (31% Daily Value per 100 g consumed). She says during the ramadan season, the rice is sold as grits “noi arisi” or “arisi kurunai” in shops. If one cant find the rice grits or lives abroad, it can be made easily at home in bulk and can be stored and used. I have shared the recipe for making rice grits below. Let this Ramadan season bring in lots of love to everyone.
Here is the recipe for authentic Palli Vaasal Nombu Kanji.
First, lets make rice grits. You can make it in larger quantity if you want and store it and use it for the entire season. Take raw rice and wash it in water for 3-4 times. Soak the raw rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15 minutes.
Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.
Here is how to make the porridge.
Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Do not add in too many spices. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.
Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pressure pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
Open the cooker and add in the fresh shredded coconut, finely chopped coriander leaves and the salt. Mix well to combine. Note on salt: Thahira remembers very well that the salt was always added at the last. Salt hinders with the cooking of dal and rice to a very mashy consistency. So always add the salt at the end. Also too much salt can make one thirsty and interfere with the Ramadan fasting. So go easy on the salt if you are fasting.
Nombu Kanji is ready!
If Thahira was here, she would have said Bismillah! before serving the Kanji! Bismillah (Arabic: “In the name of God” or “In the name of Allah”) is the first word in the Quran. Holy Quran’s opening phrase in Arabic, bismillāhi r-raḥmāni r-raḥīm (“In the name of God, the Most Gracious, the most Merciful”).
- 1 teaspoon vegetable oil
- 1 clove
- 1/2 inch piece cinnamon
- 3/4 teaspoon fenugreek seeds
- 1/4 cup yellow moong dal
- 1/2 of a medium onion, chopped fine
- 1/2 of a ripe tomato, chopped fine
- 1/2 teaspoon ginger garlic paste
- 1 green chilli, chopped
- 1/2 cup rice grits -kurunai arisi – recipe given above.
- 3 1/2 cups water
- 2 tablespoon fresh shredded coconut
- 1/2 teaspoon salt
- 2 sprigs coriander leaves, finely chopped
- Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.
- Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the fresh shredded coconut, coriander leaves and the salt. Mix well to combine.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Porridge
- Cuisine: Tamilnadu
- 1 teaspoon vegetable oil
- 1 clove
- 1/2 inch piece cinnamon
- 3/4 teaspoon fenugreek seeds
- 1/4 cup yellow moong dal
- 1/2 of a medium onion, chopped fine
- 1/2 of a ripe tomato, chopped fine
- 1/2 teaspoon ginger garlic paste
- 1 green chilli, chopped
- 1/2 cup rice grits -kurunai arisi – recipe given above.
- 3 1/2 cups water
- 2 tablespoon fresh shredded coconut
- 1/2 teaspoon salt
- 2 sprigs coriander leaves, finely chopped
- Heat oil in a pan and add in one clove and a small half inch piece of cinnamon. Add in the fenugreek seeds (vendhayam) and the yellow moong dal (paasi paruppu ) and fry on a low flame for 3-4 minutes until its roasted well and very fragrant.
- Add in the onion, tomato, ginger garlic paste and green chillies. Add in the rice grits and water. Cover the pan and cook for 4 whistles. Switch off the flame and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the fresh shredded coconut, coriander leaves and the salt. Mix well to combine.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Porridge
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/nombu-kanji-nonbu-kanji-ramadan-kanji/
Even though, I have shared many recipes for biryani , I keep getting requests asking for making a simple meat biryani using ready made biryani masala and simple ingredients. So I am sharing that recipe here today. You can use any ready made biryani masala available in the super markets and I have used Shan Biryani Masala today as that is what is available easily even abroad. Just use whatever brand you like.
Here is how to make chicken biryani using shan masala, readymade biryani masala. Shan Chicken Biryani First we need to marinate the chicken. Take a big bowl and add in the chicken pieces. We use chicken pieces with bone for biryani. Do not use bone less chicken please for this recipe. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masalas have salt. So no need to add any salt. Just check the ingredients of the pack to double confirm. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.
In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done. Its very difficult for me to give a time frame as the rice cooks differently according to the age of rice, amount of water added etc… Approx – from 8-12 minutes. The gauge for the texture of the rice for biryani is that the rice at this stage should not be fully cooked. The center of the rice kernel should be still a little dry and chewy. Drain off the rice immediately and set aside to cool.
Now lets make shan chicken biryani. Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.
Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover the pan with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.
Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.
Biryani is ready. Serve with raita.
For marinating Chicken
- 1 Kg Chicken
- 3 tablespoon readymade biryani masala
- 1/3 cup yogurt
- 2 tablespoon ginger garlic paste
- 4 green chillies, chopped
- 5 sprigs mint leaves , chopped
- 5 sprigs coriander leaves, chopped
Other Ingredients
- 2 Cups / 500 ml Basmati Rice
- 1 tablespoon salt added to water for cooking rice
- 4 tablespoon vegetable / sunflower oil
- 3 medium sized onions, sliced
- Take a big bowl and add in the chicken pieces. We use chicken pieces with bone. Add 3 tablespoon of the biryani masala. Most of the ready made biryani masala have salt. So no need to add any salt. Add in the yogurt, ginger garlic paste, chopped green chillies, chopped mint leaves and chopped coriander leaves. Mix well. Let the chicken marinate for one hour.
- In the mean time soak basmati rice in water for one hour. After one hour, boil a big pot of water and add in a tablespoon full of salt to the water. Let it come to a boil. Add in the soaked and drained rice to the boiling water. Cook until the rice is 80% done.
- Heat oil in a pan and add the onions and cover the pan with a lid. Cook until the onions are brown. Open the lid and saute once in a while so the bottom of the pan doesn’t burn.
- Add in the marinated chicken. Add 1/2 cup of water. Mix well. Slightly increase the flame and cover with a lid. Cook for 20 minutes stirring occasionally. After 20 minutes, the chicken will be cooked and there will be some gravy. Add in the partially cooked rice. Mix well to combine.
- Now, we are ready for dum. Take a dosa pan and place the biryani pot on the dosa pan. Put the flame of the stove on low and let it cook in dum for 15 minutes.
- Biryani is ready. Serve with raita.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 45 mins
- Category: Biryani
- Cuisine: Indian
