Chicken nombu kanji/ Instant pot chicken nombu kanji is a delicious and healthy porridge prepared with rice, moong dal, chicken, carrot and other spices during the holy month of Ramadan. Ramadan nombu kanji is very light and cooling porridge which is consumed in the evening to break the fast; yes body gets very hot during fasting so this porridge is usually consumed to cool it down; hence ingredients like moong dal and fenugreek seeds are used as cooling agent and also the porridge is not spicy/ does not involve much of masala in the making.

Usually this porridge/ nombu kanji is prepared in masjid/ mosque using minced mutton and sometimes with chicken too. So here is our house kanji that I have learnt from my MIL using minced chicken which will surely be liked by all. I prepared this nombu kanji in INSTANT POT as it is mess free and hassle free but can be prepared easily in pressure cooker too. So let’s get to the making of ramadan nombu kanji!!

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Nombu kanji recipe, Instant pot chicken nombu kanji

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking tim2

minutes

Chicken nombu kanji/ Instant pot chicken nombu kanji is a delicious and healthy porridge prepared with rice, moong dal, chicken, carrot and other spices during the holy month of Ramadan.

FOR SOAKING

3/4 cup, Raw rice/ Pacharisi
1/4 cup, Moong dal
1/4 teaspoon, Fenugreek seeds
INGREDIENTS TO MAKE CHICKEN NOMBU KANJI
½ cup, Chicken mince ( chicken breast)
1 nos., Onion (small sized)
2 tablespoon, Tomato
1 nos., Carrot
2 nos., Green chili
1/2 teaspoon, Ginger garlic paste
1 tablespoon, Grated coconut
1/4 teaspoon, Mint and coriander
1/4 teaspoon, Turmeric powder
1/2 teaspoon, Garam masala powder
1/2 teaspoon, Cumin powder
Salt – to taste
1 teaspoon, Ghee
2 teaspoon, Oil
1/2 nos., Cinnamon stick
1 nos., Clove
1/4 teaspoon, Fennel seeds
1/2 teaspoon, Cumin seeds
6 cups, Water

Directions to make CHICKEN NOMBU KANJI

Wash rice and moong dal in enough water. Now add 2 cups of water and fenugreek seeds to the rice and dal. Soak it for at least 20 to 30 minutes. .
Now add oil and ghee in IP, when it is hot add cumin seeds, fennel seeds, cinnamon stick, and clove.
When aromatic add chopped onion and green chili. Saute well. When onions are well sauteed add ginger garlic paste and saute well.
Now add chopped mint, coriander, tomato and carrot. Saute well.
After a minute if sauteeing add minced chicken, turmeric powder, cumin powder and garam powder. Saute well.
After 2 minutes of sauteeing add soaked rice, moong dal and fenugreek seeds. Add 4 cups of water. So totally 6 cups water = soaking 2 cups water + 4 cups water for cooking. Add salt and switch off SAUTE MODE AND “PRESSURE COOK” for 6 minutes on high. After 6 minutes do “NATURAL RELEASE”.
When the kanji is done mash it well, switch on SAUTE MODE to it add grated coconut and water if required to get soupy consistency. After 1 boil switch off SAUTE MODE. Serve the kanji hot. If using pressure cooker cook for 4 whistles.

Notes

* 1 cup = 235 ml

HOW TO MAKE CHICKEN NOMBU KANJI WITH STEP BY STEP IMAGES

Wash rice and moong dal in enough water. Now add 2 cups of water and fenugreek seeds to the rice and dal. Soak it for at least 20 to 30 minutes.
Mince chicken breast and chop veggies as in the collage. Keep it aside.
Now add oil and ghee in IP, when it is hot add cumin seeds, fennel seeds, cinnamon stick, and clove. When aromatic add chopped onion and green chili. Saute well. When onions are well sauteed add ginger garlic paste and saute well.
Now add chopped mint, coriander, tomato and carrot. Saute well. After a minute if sauteeing add minced chicken, turmeric powder, cumin powder and garam powder. Saute well.
After 2 minutes of sauteeing add soaked rice, moong dal and fenugreek seeds. Add 4 cups of water. So totally 6 cups water = soaking 2 cups water + 4 cups water for cooking. Add salt and switch off SAUTE MODE AND “PRESSURE COOK” for 6 minutes on high. If using pressure cooker cook for 6 whistles and use 4 cups of water only as the water might spill for every whistle. You can add water after everything is cooked to get porridge consistency. After 6 minutes do “NATURAL RELEASE”.
When the kanji is done mash it well, switch on SAUTE MODE to it add grated coconut and water if required to get soupy consistency. After 1 boil switch off SAUTE MODE. Serve the kanji hot. If using pressure cooker cook for 4 whistles with 4 cups water.