Ramadan Main Dish- Main course, food menu, Islamic Foods

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Today’s post is based on the Ramadan Main Dish recipes Indian and food menu.

Ithink you know why ramadan is celebrated ? During the month of Ramadan, Muslims keep a fast the whole day and later in the evening break their fast with an ramdan iftar snacks. This meal comes with its own challenges because it needs to be high in nutrient value to compensate for a full day of fasting, before and after.

This post will help you to make ramadan main dish,ramadan food menu,ramadan food recipes,ramadan food recipes indian,ramzan food,ramzan special dishes,ramadan recipes indian.

Usually, iftar meals are a celebratory affair, with many families and friends gathering together for dinners with some spectacular and tempting fare.

So let’s start with ramadan main dish .

Ramadan Main Dish

Easy South Indian chicken Biryani Recipe

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Ingredients

For masala:

  • 150 gm shallots/sambar vengayam – skin peeled
  • 2 green chilies – chopped
  • 6 cloves
  • 1 cinnamon stick
  • 1-star anise
  • 2 green cardamom
  • 1 bay leaf

Also check: harshshaha.com

For Biryani:

  • 300 m Chicken – cleaned, washed and marinated with little turmeric powder for 20 minutes
  • 3 cup basmati rice (or) seeraga samba rice – soaked in water for 20 minutes
  • 2 medium sized onion – finely chopped
  • 2 tomatoes – chopped
  • ½ cup mint leaves
  • ½ cup chopped coriander leaves
  • 1 tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 2 tbsp curd / yogurt
  • salt to taste
  • 1 and 1.2 tsp coriander powder
  • water
  • 4-5 tbsp peanut oil

How to Make Easy south indian chicken Biryani Recipe

  • Marinate chicken with little turmeric powder and keep aside for 20 minutes. Take a pot or pressure cooker. Heat 4-5 tbsp oil. Add chopped onions and cook for a while. Now, add chopped tomatoes and cook it covered for a minute. Mash the pulp. Add ground masala paste, turmeric powder and marinated chicken.
  • Stir well everything and cook for a minute. Now, add ginger garlic paste, chili powder, coriander powder, mint leaves, coriander leaves, curd and combine everything well. Now, add 1/2 cup water and mix well. Cook, it covered on low medium flame for 5-8 minutes without weight.
  • Add 5 cup water (we have already added 1/2 cup water plus chicken will leave water while cooking) and allow to boil. Add washed and drained rice, salt to taste and combine well everything. Cook, it covered on low medium flame for 8-10 minutes.
  • place iron tava on the stove and keep cooker. Let it cook on dum for another 10 mins on low flame. This method will give you separated rice grains. Serve biryani with raita, brinjal pachadi, and any non-veg gravy.

Easy prawn Biryani Recipe

Ingredients

To marinate prawn :

  • 350 gms prawn – cleaned and deveined
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 4-5 tbsp thick curd/ yogurt
  • salt to taste
  • ½ tsp cumin powder

For Green Paste:

  • 1 small onion – chopped
  • ½ tbsp ginger garlic paste
  • 3 dry red chilies
  • 4 cloves
  • ½ cinnamon stick
  • ¼ tsp Saunf / fennel seeds
  • ¼ cup mint leaves
  • 1 chopped green chili

For Biryani:

  • 1 and ¼ cup basmati rice – soaked in water for 20 minutes
  • 1 big onion – sliced
  • ½ cup mint leaves
  • salt to taste
  • 1 tbsp ghee
  • ½ lemon juice

Also,read: Why Ramadan is celebrated ?

How to Make Easy prawn Biryani Recipe

  • Marinate prawn with turmeric powder, chili powder, garam masala, ginger garlic paste, cumin powder, and Add salt to taste and mix well everything. Keep it aside for 3 hours. If using OTG or microwave oven then grill them for 20-25 minutes at 200 degrees C.
  • Take a pan or kadai. Add 4 tbsp oil and fry prawns till they turn golden brown. Remove prawns and keep aside.
  • Add 1 cup water to the oil in which you fried prawns and mix well. Also, preserve the leftover
  • Heat a clay pot and add 1 tbsp ghee. Add sliced onions and saute a while. Now, add mint leaves and stir well. Add green paste, leftover marination and mix well everything. Now, add prawn tikka and stir well with the masala.
  • Add 1 cup preserved oil-masala water, 1 and 1/4 cup water and lemon juice. Close the lid and cook for 5 minutes on the low medium flame. Add washed and drained rice and salt to taste. Mix well everything and close the lid.
  • Cook for another 5-8 minutes. Keep checking frequently once after 2-3 minutes if the water level reduced. We do not want the biryani to get burnt at the bottom. Once rice is 3/4 cooked, switch flame to low and keep a tava on the stove top.
  • Now, keep the biryani pot above tava and cook it covered on low-medium for another 10 minutes. Switch off the flame and do not disturb the pot. At the time of serving, open the lid and mix everything with a fork. Serve biryani with raita or any veg / non-veg gravy.

Easy Mutton & Curry Leaves Biryani

Ingredients

To Fry & Grind

  • 20-30 curry leaves
  • 3 dry red chilies
  • 2 green chilies
  • 1 medium sized onion – chopped
  • 2 tsp kongu style coriander powder

For Biryani

  • 250 gms mutton/lamb meat
  • 1 and ½ seeraga samba rice (or) basmati rice – soaked in water for 20 mins
  • ½ tbsp ginger-garlic paste
  • 2 cup coconut milk
  • ½ tsp turmeric powder
  • ½ tsp black pepper powder
  • 2 tsp kongu style coriander powder
  • juice of 1 lemon
  • ½ cup mint leaves
  • ½ cup chopped coriander leaves
  • salt to taste
  • 2 tbsp curd / yogurt
  • 4 tbsp groundnut oil

Instructions Easy Mutton & Curry Leaves Biryani

  1. Marinate mutton with turmeric powder and keep aside. Heat 1 tbsp oil in a pan or kadai. Add broken red chilies and curry leaves. Stir well. Add chopped onions and green chilies. Cook for few mins and remove from the heat. Allow cooling. Blend in a mixer or food processor along with 2 tsp coriander powder till you get a smooth paste. Keep it aside.
  2. Heat 3 tbsp oil in a pressure cooker. Add marinated mutton and cook for a min on low flame. Now, Add mint and coriander leaves, ginger-garlic paste, ground paste, curd, 2 tsp coriander powder and pepper powder. Mix well and add a little salt. Add 1 cup water and close the lid.
  3. Pressure cook for 10 whistles on low-medium flame. Remove from the heat and allow to cool. Place it again on the stove and add coconut milk. Now, adjust the quantity of water. For sewerage samba or basmati rice, the proportion is 2:1. I have added ½ cup water since we had already added water. Please adjust the quantity accordingly. If you add more water than the required quantity, then you may end up with mushy rice.
  4. Let it boil. Now, add rice, lemon juice, and salt to taste. Mix well everything and cook it covered with a plate for 8 mins on low-medium flame. Now, place iron tava on the stove and keep cooker. Let it cook on dum for another 20 mins on low flame. This method will give you separated rice grains. Serve biryani with raita, brinjal pachadi, and any non-veg gravy.

Hyderabadi Chicken Dum Biriyani

Ingredients :

To Marinate Chicken :

  • 500 gms Chicken
  • 1/4 cup curd/yogurt
  • 2 medium-sized onions
  • 1 tbsp ginger-garlic paste
  • 3 green chilies
  • 1/2 cup mint
  • 1/2 cup chopped coriander
  • 1/4 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp pepper powder
  • salt to taste
  • 1 tbsp ghee
  • 2 tbsp oil
  • 4 cloves
  • 1-star anise
  • 2 mace
  • 2 green cardamom
  • 1 tbsp fennel seeds
  • 1/2 tsp black cumin seeds (shahi jeera)

To Prepare Garnish :

  • 3/4 cup thinly sliced onions
  • 1/4 cup cashew
  • 1 tsp raisin
  • 1 tbsp ghee
  • 1/4 cup milk
  • 4 saffron strands

To Prepare Dum :

  • 2 cup wheat flour
  • water – to knead

For Rice :

  • 3 cup basmati rice – soaked in water for 30 mins
    2 tbsp mint leaves
  • 1 tbsp chopped coriander
  • 1 tsp cardamom seeds powder
  • 1-star anise
  • 2 mace
  • 1 tbsp fennel seeds
  • 4 cloves
  • 1/2 tsp black cumin seeds
  • 3 tbsp oil
  • salt to taste

How to make Hyderabadi Chicken Dum Biriyani

  • Grind onions, ginger-garlic paste, green chilies, cloves, star anise, cardamom, mace, fennel seeds and black cumin seeds to smooth paste.
  • Heat oil and ghee in a pan or kadhai. Fry the grounded paste till it turns brown. Add turmeric powder, red chili powder, coriander powder and pepper powder to it.
  • Saute for a min and add mint leaves & chopped coriander. Fry for few mins till leaves change the color. Remove from the heat and allow to cool.
  • Combine chicken and curd in a bowl. Add the prepared paste to it. Add salt to taste and mix everything well.
  • Cover it and keep it in the refrigerator for 2 hrs or overnight for better results.

Prepare Dum :

  • Knead wheat flour adding enough water. Prepare the dough and keep it closed.

Prepare Garnish :

  • Warm the milk and add saffron strands to it. Keep it aside. Heat ghee in a pan or kadhai. Fry raisins and cashew.
  • Remove from the ghee and keep aside. Fry sliced onions in the same ghee till it turns brown. Keep it aside.

To Prepare Rice :

  • Heat oil in a vessel. Add cloves, star anise, mace, fennel seeds and black cumin seeds. Sate a while.
  • Add mint leaves and chopped coriander. Saute a while. Add 9 cup water to it. Cook it uncovered on medium flame.
  • Once it starts boiling, add basmati rice to it. Add salt to taste and cook it on a medium flame for 5 mins till it is 1/3 rd cooked. Drain the water immediately. And spread the rice on a plate.
  • When we are adding rice to cook, at the same time heat a handi or aluminum biriyani making a vessel.
  • Add 2 tbsp oil to it and add marinated chicken. Cook on low flame till the oil separates.
  • Once the rice is 1/3 cooked. Remove the biriyani vessel from the heat. Spread a layer of rice over the chicken masala. 
  • Pour in half of the saffron milk and also sprinkle fried onions, raisins and cashew.
  • Spread another layer of rice. pour in remaining saffron milk and garnishing ingredients. Sprinkle some fresh mint & coriander leaves too.
  • Cover the vessel with a plate and use the prepared wheat flour dough to seal the plate edges in order to avoid the steams escaping.
  • Keep the vessel on the stove top and cook it on a medium flame for first five mins. Then keep an iron tava on the stove top and place the biriyani vessel over tava.
  • Switch the flame to low and cook for 30-40 mins. Then switch off the flame and let it rest on the tava for another 30 mins.
  • Open the seal and mix the biriyani with a slotted spoon. Serve hot with onion raita and any non-veg curry.

Mutton Keema Paratha

Ingredients

For Paratha / Flat-bread :

  • 2 cup wheat flour
  • salt to taste
  • 1 tbsp oil
  • water to knead

For Mutton Keema Masala :

  • 250 gms Mutton Keema / Minced Lamb Meat
  • ¼ cup chopped mint leaves – optional
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chili powder – according to your need
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • salt to taste
  • 1 tsp mustard seeds

Also,Read: Best Ramadan iftar snacks recipes

Instructions to make Mutton Keema Paratha

  1. To Prepare Masala :
  2. Heat 1 tbsp oil in a pan or wok/kadhai. Tamper mustard seeds. Add washed mutton keema and saute a while. Now, add mint leaves and ginger-garlic paste.
  3. Stir well. Add turmeric powder, chili powder, garam masala, coriander powder and salt to taste. Stir well everything and cook it covered on low flame for 25-30 mins.
  4. We are not going to add water, keema will cook in its own moisture, but we need dry masala so cook until all the moisture is absorbed and also keema gets cooked properly. Remove from the heat and allow to cool.
  5. To Prepare Paratha :
  6. Sieve wheat flour and salt. Add enough water and knead to smooth dough. Add oil and knead again. close it and keep aside for 20 mins.
  7. Make small balls of the dough. Take a ball and flatten it in the shape of a disc. Fill it with a spoonful of masala and close all the sides.
  8. Dust it with wheat flour and roll it to form the shape of a round paratha. Similarly, proceed with other balls. Heat a tava and apply ghee/oil. Cook paratha and once brown spots appear, turn the other side of paratha and apply ghee/oil. Once cooked, remove from the heat and proceed with the remaining. Serve paratha with onion raita. You can refrigerate the remaining dough and use it within 2 days.

Some other ramadan main dish options,

Ramadan Main dish in Kheer / Payasam

Ramadan Main Dish- Main course, food menu, Islamic Foods

  • Apple vermicelli kheer.
  • Dry fruits kheer.
  • Channa daal kheer

For Ladoos

  • Dates and Nuts Ladoo.
  • Oats, Avocado & Nutballs.
  • Sweet carrot and Badam ladoo.

Drinks

  • Thandai
  • Ramadan Nombu Kanji
  • Vegetable Haleem recipe
  • Mango, Coconut Milk and & Sabja seeds smoothie
  • Apple and Nuts Milkshake.
  • Lemon and jaggery

Ramadan Main course

  • Kofta Biryani.
  • Kuska Biryani.
  • Ambur Chicken
  • Prawn Masala
  • Aaloo paneer kulcha.

Curry

  • Navaratan Korma
  • Mutton stew
  • Chicken Roganjosh.
  • Mushroom Tikka masala

So after fasting from sunup to sundown, fill your Iftar table with a hearty, wholesome and healthy ramadan main dish for your family and friends. Try your hand at these easy yet sumptuous ramadan main dish and celebrate your Iftar like never before.

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