Preparation Time : 40 minutes
Cooking Time : 40 -50 minutes
Serving : 8 members
Description
Nonbhu Kanji is a rice based porridge that is served in most Muslim households through out Tamilnadu while breaking your fast during the holy month of Ramadan. Virtually every Muslim home in Tamilnadu has a version of this comfort classic. This recipe differs with slight twists and turns from place to place, district to district and home to home but having the basic as the same. Kanji holds a vast untapped richness of family tradition, tenaciously guarded recipes that are passed down from one generation to the next but rarely documented .This authentic recipe was passed down to me by my co sister Farzana who hails from Nagarkovil , a town in the borders of Tamilnadu and Kerala . This recipe does take me back in memory about an incident at my first cousin aneez’s place . She was newly married and we went to visit her as it was fasting time . As per tradition we were served kanji which had meat , chick peas and many other ingredients in it . I still remember we all from elders to kids made a big fuss about the kanji served as at home the kanji that we are served is based on cumin seeds , fenugreek seeds and coconut. This kanji tastes similar to the one I had at my cousin sisters house but now with a much mature tongue of mine , every mouth full was devoured with a soothing effect as nothing can perk you up quite like a bowl full of hearty kanji does .
Ingredients for rice
Ingredients | Quantity |
|---|---|
| Jeera sala rice ( jeera samba ) | 1 cup |
| Carrots | 2 chopped |
| Fresh Green peas | 1 cup shelled |
| Small onions | 1/2 hand chopped |
| Garlic flakes | 1/2 hand chopped |
| Mint leaves | 2 tablespoons |
| Coriander leaves | 2 tablespoons chopped |
| Curry leaves | 1 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Cumin seeds | 1 teaspoon |
| Fenugreek seeds | 1/4 teaspoon |
| Water | 4 cups |
Method for rice
Pressure cook the above ingredients together for 4 whistles and Set aside .
Ingredients for chicken
Ingredients | Quantity |
|---|---|
| Boneless chicken | 200 grams |
| Oil | 2 tablespoons |
| Cinnamon | 1 inch stick |
| Cloves | 3 |
| Cardamom | 2 |
| Onion | 2 chopped |
| Ginger garlic paste | 1 teaspoon each |
| Tomato | 2 medium sized chopped |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Fennel powder | 1/2 teaspoon |
| Salt | to taste |
Method for chicken
- Heat oil in a pressure cooker .Top cinnamon, cloves and cardamom.
- Once they crackle add onion and saute to golden brown color .
- Add ginger and garlic paste and fry to crisp. Top with tomato , chicken and salt to taste .
- Saute until the tomatoes get mushy and the color of the chicken changes to white color . Add red chilli powder, turmeric powder, cumin powder, fennel powder and coriander powder .
- Mix well. Add water just above the chicken and pressure cook for 3 whistles. Cool completely . Remove the cooked chicken pieces and blitz in the food processor for a second to get thin threads of shredded chicken . ( Be careful not to grind the chicken to one mass of chicken meat ) .
- Reserve the chicken gravy and the shredded chicken and set aside .
Ingredients to grind
Ingredients | Quantity |
|---|---|
| Coconut | 1/2 cup |
| Fennel seeds | 1 1/2 teaspoon |
| Thick Coconut milk ( first extract ) | 2 cups |
How to proceed
- Mix the chicken shredded, chicken gravy, ground coconut and coconut milk to the pressure cooked rice .
- Mix well . Bring to boil , taste and adjust seasoning and the consistency of the kanji by adding more water if required .
- The consistency of the kanji should be semi thick , following consistency .
- The kanji is ready to be Served hot with samosas , rolls , vadais or any deep fried savoury snack as sides.
