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Khaleej Times

Ramadan 2025: Recipes for a healthy family-friendly meal

Nihari During Ramadan, Nihari holds a special place on the table, especially for suhoor, as it provides sustained energy for the fasting day ahead. This slow-cooked delicacy, rich in protein and infused with aromatic spices, is not only a flavourful treat but also a nourishing meal that keeps one feeling full for longer. Ingredients: For the meat: 1kg beef shank or mutton ½ cup ghee or oil 2 onions finely sliced 1 tbsp ginger-garlic paste For the Nihari masala: 1 tbsp coriander powder 1 tbsp fennel powder 1 tsp cumin powder 1 tsp red chilli powder 1 tsp turmeric powder 1 tsp garam masala ½ tsp black pepper powder ½ tsp nutmeg & mace powder 2-3 green cardamoms 2 cloves 1 bay leaf 1 cinnamon stick 1 black cardamom Additional ingredients: 4 cups water (adjust as needed) 2 tbsp wheat flour (or all-purpose flour) mixed with water (for thickening) Salt to taste For garnishing: Ginger julienned Fresh coriander leaves chopped Lemon wedges Green chillies chopped Method: 1. Heat ghee in a deep pot and sauté sliced onions until golden brown. 2. Add ginger-garlic paste and sauté for a minute. 3. Add beef or mutton and sear it until it changes colour. 4. Add all the Nihari masala spices and mix well. 5. Sauté for a few minutes to release the aroma. 6. Pour in water, bring to a boil, then lower the heat and let it cook on low flame for 4-6 hours until the meat is tender. 7. Mix wheat flour with water and slowly add it to the Nihari while stirring to prevent lumps. 8. Let it simmer for another 15-20 minutes until the gravy thickens. Sprinkle garam masala and mix. Garnish and serve hot with naan or rice. -By Hatta Resorts Muhammara and prawns Muhammara, a dish that hails from the vibrant kitchens of Syria, is a celebration of flavours, textures, and traditions. It's a journey in every bite—a symphony of roasted red peppers, toasted walnuts, fragrant spices, and a hint of sweetness from pomegranate molasses, all harmoniously blended into a luscious, velvety spread. Already renowned for its harmonious blend of flavours, Muhammara can aslo be elevated to new heights with the addition of TNT Prawns. Ingredients: For the muhammara: 6 flame-roasted red peppers walnuts – microwaved for 45 seconds 200ml................ Extra virgin olive oil 1cup bread Pomegranate molasses 1 tsp . chilli paste (Aleppo peppers or Harissa) 1 .clove, garlic 1 pinch .sumac For the TNT prawns 600g .large prawns, peeled and deveined 1 ½ tsp . smoked paprika Lemon salt, to taste 1 egg yolk + 1 whole egg 200g corn starch Oil for deep fry Salt and Black pepper Method: 1. Using a food processor, blend all the ingredients till you get a smooth texture. Keep in the fridge. 2. Deep fry the prawns at 175c till crisp. 3. Spread the muhammara and add the prawns on top. Sprinkle some fresh pomegranate kernels and drizzle with molasses. Add some parsley leaves. - By Chef Ricardo Lujan, head of culinary and service at InterContinental Residences Business Bay Cooked Kukad Curry Ingredients: 500g mutton (goat meat), cut into pieces 2 onions, finely sliced 2 tomatoes, chopped 2 tbsp oil or ghee I tbsp ginger-garlic paste 2 green chillies, slit 1/2 cup yogurt (curd) 1 tsp turmeric powder 1 1/2 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1/2 tsp cumin seeds 2 bay leaves 2-3 cloves 2-3 cardamom pods 1-inch cinnamon stick Salt to taste 1 cup water Fresh coriander leaves for garnish Method: 1. Marinate the mutton 2. Mix mutton with yogurt, turmeric powder, red chilli powder, and salt. Let it marinate for at least 30 minutes. 3. Heat oil/ghee in a pressure cooker. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon. Sauté for a few seconds. 4. Add sliced onions and sauté until golden brown. 5. Add ginger-garlic paste and green chillies, sauté until the raw smell disappears. 6. Add chopped tomatoes and cook until they turn soft and mushy. 7. Add coriander powder and garam masala. Stir well. 8. Add the marinated mutton and sauté on medium-high heat for 5-7 minutes until it starts releasing juices. Pour 1 cup of water, mix well, and close the pressure cooker lid. 9. Cook for 4-5 whistles on medium flame, then let the pressure release naturally. 10. Open the cooker, check for salt and consistency. If needed, simmer for a few minutes to thicken the gravy. Garnish with fresh coriander leaves and serve hot with rice or roti. - By Chef Harangad, executive chef, Dhaba Lane Chicken Mandi Chicken Mandi is a traditional Arabic rice dish originating from Yemen, known for its fragrant basmati rice and spiced, slow-cooked chicken. The dish features aromatic spices and a smoky flavour, often enhanced by cooking in a tandoor or over charcoal. It is typically garnished with fried onions, raisins, and slivered almonds, and served with yogurt or a fresh salad. Ingredients For the chicken: Whole chicken 6kg White pepper powder 10g Salt 30–40g Cumin powder 15g Coriander powder 15g Corn oil 80ml Red food colouring 1–2 drops (optional) For the rice: Vegetable ghee 100–120g Cumin seeds 15g Black pepper 10g Coriander seeds 10g Cinnamon sticks 2–3 Cardamom pods 6–8 Onion (finely chopped) 2 large Garlic (minced) 60–80g Ginger (minced) 40g Chicken stock 5–6 litres Basmati rice 5 kg Method: 1. Marinate the chicken: In a large bowl, mix white pepper, salt, cumin, coriander, corn oil, and red food colouring (if using). Rub the marinade all over the chicken, ensuring an even coating. Let it marinate for 2–4 hours (or overnight for deeper flavour). 2. Heat corn oil in a large pot or pan and sear the chicken until golden brown on all sides. 3. Once browned, reduce the heat, cover, and cook for 40–60 minutes, until fully cooked and tender. Keep aside. 4. Heat vegetable ghee in a large pot, then add cumin seeds, black pepper, coriander seeds, cinnamon sticks, and cardamom. Fry for 2–3 minutes until aromatic. 5. Add chopped onions and cook for 5–7 minutes until softened. Stir in minced garlic and ginger, cooking for another 1–2 minutes. Pour in chicken stock and bring to a boil. Season with salt. Add basmati rice, stir, and let it simmer on low heat for 20–25 minutes until the rice is tender. 6. Assemble the mandi: Place the cooked chicken over the rice. Cover and steam for 5–10 minutes to allow the flavours to blend. 7. Garnish with fried onions, raisins, and slivered almonds. Serve with yogurt or a fresh salad.