RAMADAN SPECIAL MINCED MEAT/ KHEEMA PORRIDGE/ NOMBU KANJI RECIPE WITH VIDEO




Nonbu ganji/ kanji or Ramadan special minced meat/ mutton kheema porridge is a must have dish in most homes during Ramadan. And here in Tamil Nadu, we serve this flavourful and healthy porridge with Ulundu vadai/ Urad dal fritters or Dal vadai/ Bengal gram fritters. The crispy vadai is usually dipped in hot Nonbu ganji and eaten at Iftar time. This porridge is different from another meat based porridge Haleem which is also made during Ramadan.

Ingredients

1/2 cup raw rice (wash with water then remove water and grind in a mixer to get
broken rice. Then soak the broken rice in 1 cup drinking water)
3 tbsp moong dal
50 or 100 gms minced meat (as per your taste)
2 tsp ginger garlic paste
2 tomatoes deseeded and chopped
1 onion chopped
2 cinnamon
2 cardamom
2 green chillies slit and seeds removed
handful of chopped coriander leaves
1/4 tsp turmeric and red chilli powder each
2 tsp salt (or to taste)
6 to 8 cups water (as per your choice)
3 tbsp oil






Method


  • Wash the rice with water, then remove water and coarsely grind the rice using a mixer to get broken rice. Add 1 cup drinking water to the rice and let it soak for 10 minutes.
  • Wash and soak the moong dal in water for about 15 minutes.
  • Clean and wash the minced meat and keep ready. You can also take boneless mutton pieces and grind it coarsely in a food processor.
  • Now heat oil in a pressure cooker, add cardamom, cinnamon and onions and saute for a minute.
  • When onions turn golden, add salt, ginger garlic paste and saute till the raw smell goes.
  • Then add turmeric powder, red chilli powder and mix well.
  • Next add green chillies slit, coriander leaves and tomatoes and cook till oil starts separating.
  • Now remove water from the moong dal and add it along with minced meat.
  • Mix well and then add the soaked broken rice.
  • Cook for a couple of minutes.
  • Finally add 6 cups water and close the lid of the cooker and pressure cook for 8 to 10 whistles. 
  • When the steam has come out, open the lid and transfer the kanji to serving bowls.
  • Serve hot with Ulundu vadai.

Notes:
  • If you wish to make a vegetarian version, omit the minced meat and add carrots instead.
  • If the ganji is very thick, boil 1 or 2 cups of water and add to the hot ganji and cook for a minute.

You can also check out the video below for a detailed method on how to make this easy Ramadan special kanji at home. Also don't forget to press the like button and subscribe to my channel.







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