Ramadan Platter Combo Recipe

About this recipe

The Ramadan Platter Combo is a delightful fusion of traditional and modern Indian cuisine, perfect for a united family dinner during the holy month. This platter features succulent chicken seekh kebabs, flavorful chicken biryani, refreshing mint chutney, and a creamy phirni dessert, bringing a symphony of flavors to your table.

Ingredients

• 100 g Coriander Leaves
• - Mint Leaf
• 500 g Chicken Whole
• 500 g Tomato - Hybrid
• 20 g Cinnamon
• 50 g Cloves
• 20 g Cardamom Green
• 0.25 g Saffron
• 20 g Cardamom Powder
• 1 kg Basmati Rice
• - Dairy Milk
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 200G Adrak Lasun Paste (200g)
• 500 g Onion
• medium Chilli Green Long
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Salt
• 200 g Dahi
• 200 ml Ghee
• 1 kg Rice
• 500 g Sugar
• 250 ml Lemon Juice Concentrate
• 100 g Tej Patta

Instructions

1. 1. Prepare the chicken mince for seekh kebabs by mixing minced chicken, ginger-garlic paste, finely chopped onions, green chilies, coriander leaves, garam masala, red chili powder, turmeric powder, and salt. Knead the mixture for 5 minutes until well combined.
2. 2. Shape the kebab mixture onto skewers and grill on medium heat for 10 minutes, turning occasionally to ensure even cooking.
3. 3. In a large pot, heat ghee and sauté whole spices (bay leaf, cinnamon, cloves, cardamom) for 2 minutes. Add sliced onions and cook until golden brown. Add ginger-garlic paste, followed by chopped tomatoes, yogurt, and chicken pieces. Cook for 15 minutes until chicken is tender.
4. 4. Layer half-cooked basmati rice over the chicken mixture in the pot. Sprinkle saffron milk, fried onions, and chopped mint and coriander leaves. Cover with a tight lid and cook on low heat (dum) for 20 minutes.
5. 5. Prepare the mint chutney by blending fresh mint leaves, coriander leaves, green chilies, yogurt, lemon juice, and salt until smooth.
6. 6. For the phirni, soak rice for 30 minutes, then grind it into a coarse paste. In a pan, heat milk and bring it to a boil. Add the rice paste, stirring continuously to avoid lumps. Cook for 20 minutes until thickened. Add sugar, cardamom powder, and rose water, then chill before serving.
7. 7. Assemble the platter by serving the chicken biryani, seekh kebabs with mint chutney on the side, and phirni as dessert. Garnish with fresh coriander and enjoy!