In Arabian culture the name “Ramadan” had been the name of the ninth month long before the arrival of Islam; the word itself derived from an “Arabic root” rmd, as in words like “ramida”.
To prepare or start for fasting, Muslims wake up before dawn and the fajr prayer to eat a meal. Muslims break their fast at Maghrib (at sunset) prayer time with a meal called lftar. Muslims may continue to eat and drink after the sun has set until the next mornings fajr prayer call. It is a time of believing and worshiping God.
Ramadan is also a time when Muslims are to slow down from worldly affairs and focus on self-reformation, spiritual cleansing . In this way they try to establish a link between god and themselves through charity, kindness, prayer and helping others. Since it is a festival of sharing and giving. They prepare foods and buy gifts for their friends, family and give to the poor, needy people or who cannot afford it ; this involves buying new shoes, clothes, food or any other items of need for them. Ramadan is the month of blessings.
In Egypt, during the month of Ramadan there is a substantial increase in consumption of food, electricity and medications related to digestive disorders as compared with the monthly average in the rest of the year.
Here I am going to share my “Chicken Biryani Recipe” which can be eaten during “Ramadan”. Hope if anyone tries sure they will love to eat and enjoy their meal too.
– 1lb chicken ( 500 g chicken cut into small cubes with bones)
– 3 chopped tomatoes
– 4 medium onion finely sliced
– 1/2 tbs red chili powder
– 1/4 tbs turmeric powder
– 3 tbs ginger paste
– 3 tbs garlic paste
– 2 to 3 bay leaf
– 1 chopped potato (fry the potatoes and keep aside)
– 1 cup yogurt
– 3 tbs chicken biryani masala (Available in any Indian grocery stores)
– few cashew nuts (fry and keep aside)
– chopped few coriander leaves for garnish
– salt to taste
– oil for cooking and frying
1) Take 3 cups of basmati rice in a bowl and soak for about 30 minutes.
2) In 6 to 7 glasses of boiling water add 1/2 tbs of salt (salt to taste) and the soaked rice. Boil till the rice is nearly done (half cooked) and almost tender. Remove from heat and drain the water.
3) Take 1/2 kg chicken pieces in a bowl clean and wash it.
4) Heat oil in a thick bottom pan, add bay leaf, ginger-garlic paste and stir for few minutes.
5) Add onion and fry until golden brown. Add tomatoes and fry until the oil separates.
6) Add chicken pieces, potatoes, yogurt, salt, chicken biryani masala and fry 15 to 20 minutes in a medium flame.
7) Add 1 or 2 cup of water and cook on a low flame until the chicken is fully cooked.
8) Then increase the heat and stir again until the oil separates from the gravy.
9) Now spread the cooked chicken and curry over the rice in layers and add food color on the rice.
10) First layer of rice and food color then spread the chicken curry on the rice. Repeat this process .
11) Cover the pot and cook on low heat until the rice is fully cooked.
12) Garnish with coriander leaves and fry cashew nuts.
13) Mix it will before serving.
14) Serve hot chicken biryani rice with vegetable salad and raita.