One-Plate Iftar Meal Ideas Must Try This Ramadan

One-plate meals have become increasingly popular in recent times due to their convenience and ease of preparation. They offer a variety of options for people to enjoy a quick and satisfying meal without any fuss. For Iftar, one-plate meals are perfect because they can be prepared quickly and are often easy to eat while sitting or standing. Whether you’re at home or at a mosque, one-plate meals provide a hassle-free way to break your fast with loved ones. In this article, we will explore five one-plate Iftar meal ideas that are both delicious and easy to make.

From classic Indian dishes to simple yet flavorful meals, we’ll cover a range of options to suit different tastes and dietary preferences. Our one-plate Iftar meal ideas are perfect for a quick and delicious meal during the holy month of Ramadan. So, let’s dive into these mouth-watering recipes and start cooking today.

Chicken Pulao with Raita

Chicken Pulao is a flavorful and aromatic one-plate meal that combines the flavors of Indian spices with tender chicken and fluffy rice. This dish is perfect for Iftar as it is easy to eat and satisfies the stomach after a long day of fasting. To make Chicken Pulao with Raita, we will pair it with a side of cool and creamy raita that helps to balance the spices in the pulao.

Ingredients

– 1 cup basmati rice
– 1 cup boneless chicken breast or thighs, cut into small pieces
– 2 medium onions, chopped
– 2 medium tomatoes, chopped
– 2-3 green chilies, chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons mustard oil or vegetable oil
– 2 tablespoons cilantro, chopped
– 1 cup plain yogurt (for raita)
– 1 tablespoon cucumber, grated
– 1 teaspoon cumin powder (for raita)

Instruction

1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat and sauté the onions, green chilies, ginger paste, and garlic paste until the onions are lightly browned.
3. Add the chicken to the pan and cook until it is browned and cooked through.
4. Add the cumin powder, coriander powder, garam masala, and salt to the pan and stir well.
5. Add the rice to the pan and stir well to combine with the spices and chicken.
6. Add 2 cups of water to the pan and bring to a boil.
7. Reduce the heat to low, cover the pan with a lid, and cook until the rice is cooked and fluffy.
8. For the raita, mix the yogurt, cucumber, cumin powder, and chopped cilantro in a bowl.
9. Serve the Chicken Pulao with Raita alongside.

Vegetable Khichdi

Vegetable Khichdi is a comforting and nutritious one-plate meal that combines a variety of vegetables with rice and lentils. This dish is perfect for Iftar as it is easy to digest and provides a boost of energy after a long day of fasting. To make Vegetable Khichdi, we will use a variety of vegetables such as carrots, peas, and cauliflower to add flavor and nutrition to the dish.

Ingredients

– 1 cup split red lentils (masoor dal)
– 1 cup basmati rice
– 2 medium carrots, chopped
– 1 cup frozen peas
– 1 medium cauliflower, chopped
– 1 medium onion, chopped
– 2-3 green chilies, chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons mustard oil or vegetable oil
– 2 tablespoons cilantro, chopped

Instruction

1. Rinse the lentils and rice and soak them in separate water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat and sauté the onions, green chilies, ginger paste, and garlic paste until the onions are lightly browned.
3. Add the carrots, peas, and cauliflower to the pan and cook until the vegetables are tender.
4. Add the cumin powder, coriander powder, garam masala, and salt to the pan and stir well.
5. Add the lentils and rice to the pan and stir well to combine with the spices and vegetables.
6. Add 4 cups of water to the pan and bring to a boil.
7. Reduce the heat to low, cover the pan with a lid, and cook until the rice and lentils are cooked and the vegetables are tender.
8. Serve hot garnished with chopped cilantro.

Grilled Chicken with Salad

Grilled Chicken with Salad is a refreshing and flavorful one-plate meal that combines the flavors of grilled chicken with a cool and crunchy salad. This dish is perfect for Iftar as it provides a light and satisfying meal after a long day of fasting. To make Grilled Chicken with Salad, we will use a variety of vegetables such as cucumbers, tomatoes, and carrots to add flavor and nutrition to the salad.

Ingredients

– 1 cup boneless chicken breast or thighs
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup mixed greens (such as lettuce, spinach, and arugula)
– 1 medium cucumber, sliced
– 1 medium tomato, sliced
– 1 medium carrot, peeled and grated
– 1/4 cup crumbled feta cheese (optional)

Instruction

1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil, lemon juice, garlic powder, salt, and black pepper.
3. Add the chicken to the bowl and coat with the marinade.
4. Grill the chicken for 5-6 minutes per side or until it is cooked through.
5. For the salad, combine the mixed greens, cucumber, tomato, and carrot in a bowl.
6. Slice the grilled chicken and add it to the salad.
7. Sprinkle crumbled feta cheese on top (if using).
8. Serve immediately.

Lentil Dal with Rice

Lentil Dal with Rice is a comforting and nutritious one-plate meal that combines the flavors of lentils with fluffy rice. This dish is perfect for Iftar as it is easy to digest and provides a boost of energy after a long day of fasting. To make Lentil Dal with Rice, we will use split red lentils (masoor dal) and basmati rice to add flavor and nutrition to the dish.

Ingredients

– 1 cup split red lentils (masoor dal)
– 1 cup basmati rice
– 2 medium onions, chopped
– 2-3 green chilies, chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons mustard oil or vegetable oil
– 2 tablespoons cilantro, chopped

Instruction

1. Rinse the lentils and rice and soak them in separate water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat and sauté the onions, green chilies, ginger paste, and garlic paste until the onions are lightly browned.
3. Add the cumin powder, coriander powder, garam masala, and salt to the pan and stir well.
4. Add the lentils to the pan and stir well to combine with the spices.
5. Add 4 cups of water to the pan and bring to a boil.
6. Reduce the heat to low, cover the pan with a lid, and cook until the lentils are cooked and the water has been absorbed.
7. Serve with basmati rice.

Stuffed Paratha with Yogurt

Stuffed Paratha with Yogurt is a delicious and satisfying one-plate meal that combines the flavors of stuffed paratha with a cool and creamy yogurt. This dish is perfect for Iftar as it provides a light and satisfying meal after a long day of fasting. To make Stuffed Paratha with Yogurt, we will use a variety of vegetables such as potatoes, peas, and cauliflower to add flavor and nutrition to the paratha.

Ingredients

– 2 cups wheat flour
– 1/2 cup lukewarm water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 medium potatoes, peeled and grated
– 1 cup frozen peas
– 1 medium cauliflower, chopped
– 1 medium onion, chopped
– 2-3 green chilies, chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons mustard oil or vegetable oil
– 2 tablespoons yogurt

Instruction

1. In a bowl, mix together the flour, salt, and baking powder.
2. Gradually add the lukewarm water to the bowl and knead the dough for 5-7 minutes or until it is smooth and elastic.
3. Divide the dough into 4-6 equal portions, depending on the size of paratha you prefer.
4. Roll out each portion into a ball and flatten it slightly.
5. Place a tablespoon of the stuffing mixture in the center of each ball and fold the dough over to form a paratha.
6. Heat oil in a non-stick pan over medium heat and cook the paratha for 2-3 minutes or until it is golden brown.
7. Serve with yogurt and a sprinkle of cumin powder.