Ramzan nombu kanji / Mutton keema nombu kanji / Nombu kanji

Preparation time : 30 minutes

Cooking time : 40 - 45 minutes

Serves : 8 - 10 persons

Ingredients : ( 1 cup = 240 ml )

• Raw rice - 1 cup
• Moong dhal - 1/2 cup
• Fenugreek seeds - 2 tbsp
• Oil - 1 tbsp
• Ghee - 2 tbsp
• Cinnamon - 2 inch piece
• Cardamom - 5 pods
• Cloves - 4 
• Onion - 1 large sliced
• Ginger garlic paste - 1 tbsp
• Mutton keema - 3/4 cup
• Tomato - 1 large chopped
• Green chillies - 5
• Carrot (sliced), potato (cubed) and green peas - 2 cups
• Red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Water - 7 cups + as needed
• Mint leaves - few
• Coriander leaves - few

Method :

1. Take rice in a blender, grind to a coarse. ( Just for few pulse, do not powdered it finely )
2. Soak fenugreek seeds for 30 minutes.
3. Heat a pressure cooker, add oil and ghee.
4. Add cinnamon, cardamom and cloves let them pop.
5. Add onion, saute till soft.
6. Now add ginger garlic paste fry for few minutes.
7. Add mutton keema. Saute for 5 more minutes.
8. Now add tomato and green chillies. Cook till it turns soft.
9. Add veggies and mix well.
10. Now add soaked fenugeek, moong dhal and rice. Mix well.
11. Add chilli powder, coriander powder and salt. 
12. Pour 7 cups of water and mint leaves.
13. Mix well. Cover and cook for 5 - 6 whistles.
14. Wait till the pressure releases.
15. Open and adjust the consistency by adding more water.
16. Its should be like a soup.
17. Once it gets cool, it get thickens. Then we can add more water and reheat it.
18. Serve hot.

Video :

Step by step pictures of making ramzan nombu kanji :

Grind the rice in coarse 

Soak fenugreek seeds for 30 minutes 

Heat a pressure cooker, add oil and ghee.
Pop cinnamon, cardamom and cloves

Add onion. Saute till soft 

Add ginger garlic paste, fry for few more minutes 

Add mutton keema 

Cook for 5 minutes 

Add tomato and green chillies. Cook till soft 

Add veggies 

Mix well 

Add soaked fenugreek seeds and moong dhal

Add rice 

Mix well 

Add chilli powder, coriander powder and salt 

Pour 7 cups of water and mint leaves.
Cover and cook for 5 - 6 whistles

Open once the pressure is released 

Add more water and adjust the consistency.
It should be like a soup 

Serve hot