Indian Ramadan Recipes for Iftar & Dinner

Ramadan is a holy month for Muslims all around the world, a time of fasting, reflection, and spiritual growth. As the day comes to an end and the sun sets, families and friends gather together to break their fast with a delicious Iftar meal, followed by a hearty dinner. Traditional Indian cuisine has a special place in the hearts of many during Ramadan, with its rich flavors, aromas, and variety of dishes. In this post, we’ll explore 5 Indian Ramadan recipes that are perfect for Iftar and dinner, sure to satisfy your cravings and bring joy to your loved ones.

From classic biryani and dal tadka to creamy paneer butter masala and crispy chicken seekh kebabs, these recipes have been passed down through generations and are sure to become a staple in your kitchen. Whether you’re a seasoned chef or a beginner, these recipes are easy to follow and guaranteed to impress. So, let’s dive into the world of Indian cuisine and explore these 5 mouth-watering recipes that will make your Ramadan celebrations even more special.

Chicken Biryani

Chicken Biryani is a classic Indian dish that is a staple in many households, especially during Ramadan. It’s a flavorful and aromatic rice-based dish made with marinated chicken, basmati rice, and a blend of spices. The chicken is marinated in a mixture of yogurt, lemon juice, and spices, which gives it a tangy and tender flavor. The biryani is cooked with a mixture of saffron and cardamom, which gives it a unique and exotic flavor.

Ingredients

– 1 1/2 cups basmati rice
– 2 lbs boneless chicken breast or thighs, cut into small pieces
– 1 cup yogurt
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups water
– 1/2 cup chopped fresh cilantro, for garnish
– Saffron threads, for garnish

Instruction

1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. In a blender, combine the yogurt, garlic, ginger paste, cumin powder, coriander powder, garam masala powder, and cayenne pepper (if using). Blend the mixture until it’s smooth.
3. Add the chicken to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Heat 1 tablespoon of ghee or oil in a large saucepan over medium heat. Add the marinated chicken and cook until it’s browned and cooked through.
5. Drain the chicken from the saucepan and set it aside.
6. In the same saucepan, add the remaining 1 tablespoon of ghee or oil. Add the soaked rice and cook until it’s lightly browned and fragrant.
7. Add 2 cups of water to the saucepan and bring it to a boil.
8. Reduce the heat to low and cover the saucepan with a tight-fitting lid.
9. Simmer the rice for 10-15 minutes or until it’s cooked and fluffy.
10. Stir in 1 tablespoon of saffron threads and 1 tablespoon of chopped fresh cilantro.
11. Arrange the cooked chicken on top of the rice and cover the saucepan with the lid.
12. Simmer the biryani for another 5-10 minutes or until the flavors have melded together.
13. Serve the Chicken Biryani hot, garnished with additional cilantro and saffron threads, if desired.

Dal Tadka

Dal Tadka, also known as Tadka Dal, is a popular Indian lentil-based dish made with split red lentils, onions, ginger, and a blend of spices. The lentils are cooked with a mixture of ghee and oil, which gives it a rich and flavorful flavor. The dish is typically garnished with fresh cilantro and a dollop of ghee on top.

Ingredients

– 1 cup split red lentils (masoor dal)
– 2 tablespoons ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (optional)
– Salt, to taste
– 4 cups water
– 1/4 cup chopped fresh cilantro, for garnish
– Ghee or oil, for garnish

Instruction

1. Rinse the lentils and soak them in water for 30 minutes. Drain the water and set the lentils aside.
2. Heat 1 tablespoon of ghee or oil in a large saucepan over medium heat.
3. Add the chopped onion and cook until it’s lightly browned and fragrant.
4. Add the minced garlic and ginger paste to the saucepan and cook for 1-2 minutes.
5. Add the cumin powder, coriander powder, turmeric powder, and red chili powder (if using) to the saucepan and cook for 1 minute.
6. Add the soaked lentils and 4 cups of water to the saucepan.
7. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
8. Simmer the lentils for 15-20 minutes or until they’re cooked and tender.
9. Stir in 1 tablespoon of ghee or oil and season the dal with salt to taste.
10. Serve the Dal Tadka hot, garnished with chopped fresh cilantro and a dollop of ghee on top.

Paneer Butter Masala

Paneer Butter Masala is a popular Indian dessert, but in this recipe, we’re using it as a main course dish during Ramadan. It’s a rich and creamy dish made with paneer (Indian cheese), butter, and a blend of spices. The paneer is cooked in a mixture of butter, cream, and spices, which gives it a smooth and velvety texture.

Ingredients

– 1 cup paneer (Indian cheese), cut into small cubes
– 2 tablespoons butter
– 2 tablespoons cream
– 1 tablespoon all-purpose flour
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons chopped fresh cilantro, for garnish

Instruction

1. Heat 1 tablespoon of butter in a large saucepan over medium heat.
2. Add the paneer cubes to the saucepan and cook until they’re lightly browned and fragrant.
3. In a blender, combine the remaining 1 tablespoon of butter, cream, all-purpose flour, cumin powder, coriander powder, garam masala powder, and cayenne pepper (if using). Blend the mixture until it’s smooth.
4. Add the blended mixture to the saucepan and stir to combine.
5. Cook the mixture for 2-3 minutes or until it thickens and the paneer is coated in the sauce.
6. Season the Paneer Butter Masala with salt to taste.
7. Serve the dish hot, garnished with chopped fresh cilantro.

Vegetable Pulao

Vegetable Pulao is a flavorful and aromatic Indian rice-based dish made with a variety of vegetables, basmati rice, and a blend of spices. The vegetables are cooked with a mixture of oil and spices, which gives it a rich and savory flavor.

Ingredients

– 1 1/2 cups basmati rice
– 1 cup mixed vegetables (carrots, peas, cauliflower, and potatoes)
– 2 tablespoons ghee or oil
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala powder
– Salt, to taste
– 2 cups water
– Chopped fresh cilantro, for garnish

Instruction

1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat 1 tablespoon of ghee or oil in a large saucepan over medium heat.
3. Add the cumin seeds and cook until they’re fragrant.
4. Add the mixed vegetables to the saucepan and cook until they’re tender.
5. Add the cumin powder, coriander powder, and garam masala powder to the saucepan and cook for 1 minute.
6. Add the soaked rice to the saucepan and stir to combine.
7. Add 2 cups of water to the saucepan and bring it to a boil.
8. Reduce the heat to low and cover the saucepan with a tight-fitting lid.
9. Simmer the rice for 10-15 minutes or until it’s cooked and fluffy.
10. Serve the Vegetable Pulao hot, garnished with chopped fresh cilantro.

Chicken Seekh Kebabs

Chicken Seekh Kebabs are a popular Indian street food made with marinated chicken, skewers, and a blend of spices. The chicken is marinated in a mixture of yogurt, lemon juice, and spices, which gives it a tangy and tender flavor. The kebabs are then grilled or cooked on a skillet until they’re crispy and golden brown.

Ingredients

– 1 1/2 pounds boneless chicken breast or thighs, cut into small pieces
– 1 cup yogurt
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1 teaspoon cayenne pepper (optional)
– Salt, to taste
– 10 wooden skewers
– 1 tablespoon ghee or oil

Instruction

1. In a blender, combine the yogurt, garlic, ginger paste, cumin powder, coriander powder, garam masala powder, and cayenne pepper (if using). Blend the mixture until it’s smooth.
2. Add the chicken pieces to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat a grill or skillet over medium heat.
4. Thread the marinated chicken onto the wooden skewers.
5. Brush the skewers with ghee or oil and cook until they’re crispy and golden brown.
6. Serve the Chicken Seekh Kebabs hot, garnished with chopped fresh cilantro, if desired.