Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

"Kayalpattinam Vellai Biryani, a symphony of coastal flavours & authentic Muslim culinary artistry."

Ahani Mutton Vellai Biriyani - Unveiling the Culinary Tapestry of Kayalpattinam"

    In the heart of Kayalpattinam, where the sea breeze whispers tales of generations, a culinary masterpiece takes centre stage - the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani. This delectable dish not only tantalizes the taste buds but also weaves a story that transcends time.

    The Aroma of History emanates through the bustling streets of Kayalpattinam, a town steeped in tradition, cultural diversity & trade. The biriyani here is more than just a dish; it's a celebration of the region's rich history, influenced by the intermingling of cultures & trade over centuries. As the spice-laden aroma wafts through the air, it carries with it tales of the past.

    Kayalpattinam, nestled on the southeastern shores of the Bay of Bengal, has a history as rich as its biriyani. Its cultural tapestry is woven with threads of trade, tradition, and the rhythmic waves of the Bay of Bengal. The biriyani, a culinary ambassador, reflects this fusion, making it a dish to cherish.  The biriyani is more than sustenance; it's a communal experience. Families gather around, sharing stories and laughter, creating memories that linger long after the last grain of rice is savoured. 

    Serve the Kayalpattinam Vellai Biriyani or Ahani Mutton Biriyani hot, with a side of cooling raitha and a choice of side dish. Each spoonful is a journey through the traditions and tastes of Kayalpattinam through the essence of this recipe. 

    Indulge in the Culinary Elegance of Kayalpattinam Vellai Biriyani, a masterpiece that embodies the essence of regional Muslim biriyani. What sets this dish apart is the meticulous selection of ingredients and the artful techniques employed. Infused with the rich aroma of coconut oil, this biriyani offers a truly authentic taste. The inclusion of indigenous spices and the aromatic Screw pine leaves, known as Rampa Ilai in Tamil, adds a distinctive note to this flavourful symphony. Noteworthy is the biriyani's preparation in the dhum style, where I've ingeniously replicated the traditional wood-fire cooking method. This rendition pays homage to the roots of the most traditional biriyani, offering a fitting tribute to this culinary delight.

Explore a variety of Biryani and Pulao recipes by clicking here...

 

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

 

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

Chinigura/Jeeraga Samba Rice/Basmati Rice - 1/2 Cups
Minced Meat - 1/4 Cup
Moong Dhal - 1/4 Cup
Onions - 1 No.
Green Chillies - 3-4 No's.
Ginger - Garlic Paste - 1 Teaspoon
Tomato - 1/2 a tomato
Coconut - 2 Tablespoons
Coriander Leaves - Few
Mint Leaves - Few
Coconut Milk - 1 Cup
Water - 21/2 - 3 Cups
Salt - To Taste 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

 

THALASSERY CHICKEN DHUM BIRIYANI

    Whatsoever, I can never say NO to a BIRIYANI. Any form, version, region... I have pledged my allegiance to this ultimate delicacy. We have numerous varieties of Biriyanis in and around India - Mughlai, Hyderabadi, Awadhi, Sindhi, Malabari, Bengali, Kashmiri, Ambur/Vaniyambadi, Chettinad, Kongunaad, etc., & etc., the list is long enough and least to mention the Mediterranean Pilaf, Mendi, Kabsa, Hanit, Bukhari, Biryani which all fall under the same genre. Where the basic notation is the same - Rice & Meat cooked with loads of Spices. Converting the whole lot into a deeply satisfying delicacy of its own.

     Anything in the name of Biriyani as such is devoured heads down by me and so is my love for Biriyani. When it comes to Biriyani it is not just food according to me. If there is one dish which can lift my mood other than a good cup of Coffee, then it is Biriyani. My love for this flavour-filled Rice Dish started during my early childhood days. The first time I ate a Biriyani - a Chicken Biriyani was at an Army Officers Club. Then my Dad who was working for Entyce(then NTC) had an outlet in Army Office at Redfields and one Sunday he took me there for lunch. It was then I tasted my first Biriyani ever. I am not sure whether it was the spirit of the day or the Biriyani which left my memory still afresh. I still remember the flavour of Biriyani and the Onion Curd Salad which had Onions cut into Rings in it. Since then Biriyani has taken a special place in my life. When I want to cook something special then it is always Biriyani for me. According to me, Biriyani is nothing lesser than a celebration of life, It’s my comfort food.

    Well, when it comes to Biriyanis I am simply biased and I commonly go along with Tamilnadu Style Biriyanis especially Kongu styles ones like Coimbatore Angannan style Biriyani or Dindigul Thalapakkati Biriyani. I love the brightly hued spicy Madras style Muslim Biriyani & Ambur/Vaniyambadi Biriyanis too. But a Kerala Style or Malabari Biriyani never crosses my mind, though I cook Malabari Nei Choru/Ghee Rice often at home. And that's because my first ever acquaintance with Kerala/Malabar Biriyani turned out to be a disaster.

   The first time I tasted it was in Cochin. Just 3 days after my marriage, I was taken to my MIL's hometown, Cochin to meet the relatives & my MIL's Mother, Clemmi Thathi. She is known for her cooking skills and my husband loves her Red Fish Curry a spicy-spicy version of Kerala Fish Curry. She had cooked an enormous meal... everything in the name of Nirpathuve... Nadapathuve... Parappathuve...(everything which stands, walks, and flies). I was new to the lifestyle and food. A whole lot of seafood, chicken, duck, pork and what not? All the more everything seemed hot & spicy. A new bride from a different culture and all eyes upon you. Eating that food or at least mimicking and convincing that I was eating. I went famished after two days. Stealthily I told my Husband I was hungry and he took me out for Lunch. Knowing my love for Biriyani he ordered a Biriyani and there again my fate started playing against me. Such a bland cooked oily Basmati Rice that was it & not in any name it came in terms of Biriyani. That made my mind label all Kerala Biriyanis into a bland whole lot. Kerala Biriyani lovers - forgive me for this statement. Since then never have ordered a Biriyani in Kerala.

    But my preconceptions about this Biriyani proved me wrong with this Thalassery Style Chicken Biriyani by Celebrity Chef Mrs Lakshmi Nair. Though I tried it out with a whole lot of scepticism and doubts, frankly it took me off guard. I have converted a bit to suit our palate though sticking a lot into the original recipe. And my husband loved this Biriyani to the core. My daughter who is not a Biriyani fan said, it's Good. Yet to convince my Son who is till biased with Tamilnadu Style Biriyanis. And waiting for the borders to open and next visit to Kerala I am going in search for the best Malabari Biriyani.

THALASSERY CHICKEN DUM BIRIYANI

THALASSERY CHICKEN DHUM BIRIYANI

 

      Well, coming to Thalassery Biriyani. Thalassery Cuisine refers to the distinctive cuisine from Thalassery town of Northern Kerala. It is famous for the celebrated Malabar Cuisine that has a blended note of Arabian, Persian, Indian and European styles of cooking. Standing through the paths of history as a maritime trading port, the city is a reminiscence of old times, cultural fusion and wide influence of Cuisines. Unlike other Biriyani dishes, Thalassery Biriyani uses Kaima/ Jeerakasala an Indian small-grained aromatic rice instead of Basmati Rice. 

   Thalassery Biriyani is a culinary treat. Thalassery Biriyani needs to be cooked with a lot of care. The process is a bit elaborate and needs some extra time & patience in the kitchen, but the results are worth waiting for. The final result is a wonderfully textured, flavour-filled Thalassery Biriyani which is a treat on its own. Perfectly Marinated Chicken is slow-cooked with Seasonings & Spices in a soulful gravy. Rice is then cooked separately with whole spices. Cooked rice and the Biryani Chicken Masala are placed in layers, topped with fried Cashew Nuts, Raisins & Caramelized Onions and “Dhum” cooked- all-absorbing each other’s flavours. A true Thalassery Biriyani is the thing to live for! 

      In a traditional “Dhum” cooking, the lid is tightly secured to the biriyani vessel with dough so that no steam can escape. Then Hot coal is placed on top of the lid and slow-cooked on a low flame. Here I have also cheated on the dhum cooking – without compromising much on the flavours. And that is how I usually cook Biriyani in Dhum.

 

For  more BIRIYANIS & PULAOS, Click here...   

For Garnishing

INGREDIENTS:

 

Cashew Nuts - 1/2 Cup

Raisins - 1/4 Cup

Ghee - 1 Tbspn

Caramelized Onions - 1/2 Cup

 

METHOD:

 

• Heat Ghee in a pan and roast the Cashewnuts on a low flame.
• Remove it & keep it aside.
• Now add the Raisins into the remaining ghee & fry it on a low flame until it fluffs up.
• Remove it & keep it aside.

 

To Caramelize Onions

 

    Caramelizing onions is a simple method where thinly sliced Onions are slowly sauteed in Ghee/Oil the Onions turn brown. It is the best way to bring out the flavours from the Onions. When slow-cooked for a long time on a perfect flame, the natural sweetness from the Onions and few teaspoons of Sugar caramelizes the Onions making the result intense, sweet and wonderfully flavourful.

 

INGREDIENTS:

 

Onion - 3 Nos.

Ghee - 2 Tbpsn

Salt - To Taste

Sugar - 1 Tbspn 

 

METHOD:

 

• Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering. 
• Add sliced Onions to the oil and stir well until the slices are well-coated with the Ghee/Oil.
• Spread the onions out evenly over the pan and let cook, stirring occasionally.
• Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
• After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
• Sprinkle some water to avoid the onions from drying out.
• Cook for another 10 minutes stirring, occasionally.
• Lower the flame and cook accordingly.
• Once the Onions are browned and start to stick to the pan, switch off the flame.
• Caramelized Onions are ready to be served as a Garnish.

For Layering Thalassery Chicken Dum Biriyani

THALASSERY CHICKEN DHUM BIRIYANI

INGREDIENTS:

Coriander Leaves - a handful
Mint Leaves - a hand ful
Turmeric Powder - 1/2 Tspn
Water - 1/8 Cup
Lemon Juice - 1 Tbpsn
Ghee - 2-3 Tbspn

Over a Griddle(For a Dhum Effect):

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
• Keep this preheated Chapati griddle below the Biriyani Vessel.
• Ladle out 1/2 of  Biryani Chicken Masala into a heavy bottomed Vessel.
• Spread about 1/2 of the cooked Rice over it. 
• Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
• Now spread the remaining Chicken Masala over it.
• And layer the remaining portion of Rice over it.
• Mix the Turmeric Powder along with 1/8 Cup of Water.
• Randomly drizzle the Turmeric Water over the layered Rice.
  
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
  
• Cover the Vessel with a lid and keep a heavy object on top of it.
• Cook this on a medium-low flame for about 15 -20 Minutes.
• Switch off the flame & leave it undisturbed for another 5-10 Minutes
  
• Once done, carefully open the lid.
• There is no need to fluff up the Rice.
• While serving gently take a scoop of Rice and chicken Masala from the layered Biriyani.
• Care should be taken not to fluff up the rice or mix the layers which will combine all the ingredients together.
• Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
• Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
• Can also be served along with any preferred vegetarian or non-vegetarian side dishes.

 

Baking in an Oven(for Dhum Effect) : 

• Preheat the oven to 450° F/230°C.
• Pour 1/2 of the cooked Chicken Masala into a big bake-proof bowl.
• Add 1/2 of the cooked Rice over it. 
• Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
• Now spread the remaining Chicken Masala over it.
• And layer the remaining portion of Rice over it.
• Mix the Turmeric Powder along with 1/8 Cup of Water.
• Randomly drizzle the Turmeric Water over the layered Rice.
  
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
  
• Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
• Bake the Thalassery Chicken Dhum Biriyani for about 30 minutes.
• Leave it aside untouched for a few minutes. 
• Once done, carefully remove the Aluminium foil.
• There is no need to fluff up the Rice.
• Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
• Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
• Can also be served along with any preferred vegetarian or non-vegetarian side dishes.

 

THALASSERY CHICKEN DHUM BIRIYANI

 

NOTES:

 

• I have used Jeerakasala/Jeeraga Samba/Khaima Rice/Chinigura Rice in this recipe.
• Authentic recipes call for this variety of rice.
• Can be substituted with Basmati Rice. 
• Well-seasoned Jeerakasamba Rice/Basmati Rice plays a vital role in the texture of a Biriyani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
• Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level. 
• Adjust the Spices to suit your preference 
• Grind Green Chillies, Garlic & Ginger separately into a coarse paste and sauté Green Chillies first followed by Garlic and then follow it with Ginger. 
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice from getting sticky.
• Mix both Rice and Chicken Masala and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
• There is no need for fluffing up the rice.
• Thalassery/Malabari Biriyani Is traditionally served like - Biriyani Rice and Biriyani Chicken Masala side by side. 
• Can also cook the same recipe with Beef/Lamb. Adjust the cooking time accordingly.