Main Dish

1- Rice-based dishe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Biryani, Mansaf and Kabsas make up an integral part of Ramadan meals in several Muslim countries in Asia.

 

Ingredients

 

for the rice

• 2 cups basmati rice or long grained rice
• 1 tsp ginger-garlic paste
• 1 or 2 tsp chopped mint leaves or both mint+coriander leaves
• 1 bay leaf
• 1 inch cinnamon
• 2-3 cloves
• 3-4 green cardamom
• a pinch of mace
• 2 star anise
• ¾ tsp shah jeera/caraway seeds
• a pinch of saffron
• 1 tbsp curd - vegan or dairy
• a few drops of lemon juice
• 4 cups water
• 2 tbsp oil or ghee
• salt as required

Instructions

1. rinse the basmati rice for a couple of times in water.
2. soak the basmati rice in water for 20-25 minutes.
3. drain and keep aside.
4. heat oil or ghee in a pan.

preparing the rice:

1. add the caraway seeds and fry them.
2. add all the whole spices and fry them for a half a minute.
3. now add the ginger-garlic paste and mint leaves.
4. saute for a minute or till the raw aroma of ginger-garlic disappears.
5. lastly add the saffron and stir.
6. add rice and stir gently.
7. now add 4 cups of water, few drops of lemon juice and salt.
8. stir and cover the pan tightly with a lid.
9. let the cook rice till its just done.
10. the rice should have an al dente texture and not become soft or mushy.
11. check in between but don't stir as this will break the rice grains.
12. if you feel the water is less, then just add the required amount of hot water.
13. cover and let the rice cook till done.

2- Soup

 

 

Soups are essential components of Ramadan meals. Chicken, lentil, vegetable and tomato soups are commonly served.

 

 

 

Shaima Alqifari