The holy month of Ramadan is here, and we must say that we can’t wait to try out some delicious recipes from our favorite Ramadan Recipe Book. The book features an extensive collection of mouth-watering dishes that will tempt even the pickiest eaters. What’s more, the recipes are easy to make, and you can whip up a delightful meal in no time.
Honey Glazed Grilled Chicken
This recipe is perfect for those who love grilled chicken. The honey glaze adds a sweet, smoky flavor to the chicken, making it simply irresistible. Here’s what you’ll need:
- 4 chicken breasts
- 1/4 cup olive oil
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl, whisk together olive oil, honey, soy sauce, garlic, salt, and black pepper.
- Place the chicken breasts in a Ziploc bag and pour the marinade over the chicken. Make sure the chicken is coated evenly in the marinade.
- Marinate the chicken for at least 30 minutes or up to overnight in the fridge.
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Serve this delicious Honey Glazed Grilled Chicken with a side of steamed vegetables or rice for a complete meal that your family will love.
Chicken Biryani
Biryani is a traditional Indian dish that’s perfect for a special occasion. With this recipe, you can make this flavorful dish in no time. Here’s what you’ll need:
- 2 cups basmati rice, washed and drained
- 1/4 cup vegetable oil
- 3 onions, sliced
- 2 teaspoons ginger garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 pound chicken, cut into small pieces
- 2 cups water
- Salt, to taste
Instructions:
- Heat the oil in a large pot and fry the sliced onions until they are golden brown. Remove the onions from the pot and set aside.
- In the same pot, add the ginger garlic paste and sauté for 30 seconds.
- Add the cumin seeds, coriander powder, garam masala, and turmeric powder to the pot and sauté for another 30 seconds.
- Add the chopped tomato and green chilies to the pot and sauté until the tomato softens.
- Add the chicken pieces to the pot and sauté until they are browned on all sides.
- Add 2 cups of water and salt to the pot and bring it to a boil. Reduce the heat and simmer for 10-12 minutes or until the chicken is cooked through.
- In a separate pot, bring 4 cups of water to a boil and add the washed and drained basmati rice to the pot. Cook for 8-10 minutes or until the rice is cooked.
- Layer the cooked rice over the chicken and sprinkle the fried onions on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes.
- Once done, take off the lid and gently fluff up the rice with a fork.
Serve this delicious Chicken Biryani with a side of raita or cucumber salad for a complete meal that your family will love.
Lamb Kofta Curry
Lamb Kofta Curry is a hearty and flavorful meal that’s perfect for a chilly night. Here’s what you’ll need:
- For the Kofta:
- 1 pound ground lamb
- 1 onion, grated
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Curry:
- 4 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garam masala
- 1 cup tomato sauce
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, breadcrumbs, egg, salt, and black pepper. Mix until well combined.
- Shape the mixture into small balls (roughly the size of a golf ball) and refrigerate for at least 30 minutes.
- In a large pot, heat the vegetable oil over medium-high heat. Add the sliced onion, minced garlic, and grated ginger to the pot and sauté until the onion is soft and translucent.
- Add the cumin seeds, coriander powder, turmeric powder, paprika, cayenne pepper, garam masala, and salt to the pot and sauté for another 30 seconds.
- Add the tomato sauce and coconut milk to the pot and bring it to a simmer.
- Add the kofta balls to the pot and make sure they are submerged in the curry sauce.
- Cover the pot with a lid and simmer for 20-25 minutes or until the kofta is cooked through.
- Garnish with chopped cilantro and serve the Lamb Kofta Curry with a side of naan or rice.
These are just a few of the amazing recipes you can find in the Ramadan Recipe Book. We highly recommend trying them out and exploring the many other dishes in the book. From sweet treats to savory bites, this book has it all. Happy cooking and Ramadan Mubarak to all!
The holy month of Ramadan is here, and we must say that we can’t wait to try out some delicious recipes from our favorite Ramadan Recipe Book. The book features an extensive collection of mouth-watering dishes that will tempt even the pickiest eaters. What’s more, the recipes are easy to make, and you can whip up a delightful meal in no time.
Honey Glazed Grilled Chicken
This recipe is perfect for those who love grilled chicken. The honey glaze adds a sweet, smoky flavor to the chicken, making it simply irresistible. Here’s what you’ll need:
- 4 chicken breasts
- 1/4 cup olive oil
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl, whisk together olive oil, honey, soy sauce, garlic, salt, and black pepper.
- Place the chicken breasts in a Ziploc bag and pour the marinade over the chicken. Make sure the chicken is coated evenly in the marinade.
- Marinate the chicken for at least 30 minutes or up to overnight in the fridge.
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Serve this delicious Honey Glazed Grilled Chicken with a side of steamed vegetables or rice for a complete meal that your family will love.
Chicken Biryani
Biryani is a traditional Indian dish that’s perfect for a special occasion. With this recipe, you can make this flavorful dish in no time. Here’s what you’ll need:
- 2 cups basmati rice, washed and drained
- 1/4 cup vegetable oil
- 3 onions, sliced
- 2 teaspoons ginger garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 pound chicken, cut into small pieces
- 2 cups water
- Salt, to taste
Instructions:
- Heat the oil in a large pot and fry the sliced onions until they are golden brown. Remove the onions from the pot and set aside.
- In the same pot, add the ginger garlic paste and sauté for 30 seconds.
- Add the cumin seeds, coriander powder, garam masala, and turmeric powder to the pot and sauté for another 30 seconds.
- Add the chopped tomato and green chilies to the pot and sauté until the tomato softens.
- Add the chicken pieces to the pot and sauté until they are browned on all sides.
- Add 2 cups of water and salt to the pot and bring it to a boil. Reduce the heat and simmer for 10-12 minutes or until the chicken is cooked through.
- In a separate pot, bring 4 cups of water to a boil and add the washed and drained basmati rice to the pot. Cook for 8-10 minutes or until the rice is cooked.
- Layer the cooked rice over the chicken and sprinkle the fried onions on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes.
- Once done, take off the lid and gently fluff up the rice with a fork.
Serve this delicious Chicken Biryani with a side of raita or cucumber salad for a complete meal that your family will love.
Lamb Kofta Curry
Lamb Kofta Curry is a hearty and flavorful meal that’s perfect for a chilly night. Here’s what you’ll need:
- For the Kofta:
- 1 pound ground lamb
- 1 onion, grated
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Curry:
- 4 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garam masala
- 1 cup tomato sauce
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, breadcrumbs, egg, salt, and black pepper. Mix until well combined.
- Shape the mixture into small balls (roughly the size of a golf ball) and refrigerate for at least 30 minutes.
- In a large pot, heat the vegetable oil over medium-high heat. Add the sliced onion, minced garlic, and grated ginger to the pot and sauté until the onion is soft and translucent.
- Add the cumin seeds, coriander powder, turmeric powder, paprika, cayenne pepper, garam masala, and salt to the pot and sauté for another 30 seconds.
- Add the tomato sauce and coconut milk to the pot and bring it to a simmer.
- Add the kofta balls to the pot and make sure they are submerged in the curry sauce.
- Cover the pot with a lid and simmer for 20-25 minutes or until the kofta is cooked through.
- Garnish with chopped cilantro and serve the Lamb Kofta Curry with a side of naan or rice.
These are just a few of the amazing recipes you can find in the Ramadan Recipe Book. We highly recommend trying them out and exploring the many other dishes in the book. From sweet treats to savory bites, this book has it all. Happy cooking and Ramadan Mubarak to all!
Read Ramadan Recipes: 7 Days Menu Online By Maria Nasir | Books | Free
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iftar foodaholic kebab reshmi cooking
Ramadan Recipe Book On Behance
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Ramadan Recipe Book On Behance
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Ramadan Recipe Book On Behance
www.behance.net
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Ramadan | Book By Hannah Eliot, Rashin, Rashin Kheiriyeh | Official
www.simonandschuster.co.uk
Ramadan recipe book on behance. Iftar foodaholic kebab reshmi cooking. Read ramadan recipes: 7 days menu online by maria nasir
