From Kabuli Pulao to Chicken Kebab: Delicious Iftar recipes you can prepare within an hour

Kabuli Pulao by Chef Gajendra at Cafe Bokan

Want a hearty meal? Try out this Kabuli Pulao recipe.

Ingredients:
600g – Mutton
4 cup – Water
Salt as per taste
2 – Onion (cube or slice)
4 – Garlic cloves
10g – Garam masala (whole)
2 – Carrots
1/2 cup – Sugar
1tsp – Cardamom powder
10g – Raisins
10g – Cashew
10g – Almond
10g – Pistachio
4tbsp – Cooking oil
1tbsp – Whole cumin
4 – Green chili
1tbsp – Garlic (chopped)
1tsp – Cumin powder
1tsp – Coriander powder
4 – Green chilies
1/2 cup – Yogurt
2 cups – Mutton stock
700g – Guard rice

Method:
* In a pan, add 3 cups of water, mutton, salt, onion cube, garlic clove, garam masala (5g) and cook until tender. After that remove the foam and separate the mutton stock.

ALSO READ | Can’t find Rooh Afza in the market? Try these alternative drinks for Ramadan evenings

* In a bowl, add water, guard rice and set aside for 20-25 minutes.

* In another pan, add 1 cup of water, carrot, sugar, cardamom powder, raisin, almond, cashew, pistachio and cook for 2-3 minutes, then stir it.

* In another pan, add cooking oil, onion slices, whole cumin, whole garam masala (5g), green chili, and fry until light brown.

* Add chopped garlic, cooked mutton, salt, cumin powder, coriander powder, yogurt and cook for 5 minutes.

* Now add mutton stock, soaked rice and cook until just a little water remains. Then add garnish and simmer for 15-20 minutes.

* Kabuli Pulao is now ready to serve.

Chicken Kebab by Corporate Chef, Vaibhav Bhargava at The Drunken Botanist

How about some succulent Chicken Kebabs?

Ingredients:
500g – Chicken keema
30g – Raw papaya paste
25g – Onion paste
15g – Ginger-garlic paste
5g – Cardamom powder
5g – Red chili powder
15g – Roasted chana powder
5g – Garam masala powder
5g – Mace powder
5g – Coriander powder
10ml – Oil
5g – Salt

ALSO READ | Delicious Iftar recipes you can try at home

Method:
* Wash the chicken keema properly with water. Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.

* After one hour, take out the keema mix from the refrigerator and grind it in a grinder.

* Now make medium sized kebabs out of the mixture.

* Heat oil in a non-stick pan and fry the kebabs on very low heat for 15-20 minutes on each side.

* Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.

* Once the kebabs are perfectly cooked, transfer them to a serving plate.

Chicken Gilafi Kebab by Executive Chef, Naresh Chinni at The Drunken Botanist

This Chicken Gilafi Kebab recipe is super easy.

Ingredients:
300g – Chicken mince
50g – Onion (chopped)
50g – Tomatoes (chopped)
50g – Green capsicum (chopped)
30g – Coriander leaves (chopped)
20g – Green chili (chopped)
5g – Salt
20ml – Oil
20g – Cashew
20g – Almonds (peeled)
10g – Mint (chopped)
5g – Red chili powder
5g – Masala powder
5g – Ginger-garlic paste
3g – Cumin powder
10ml – Lemon juice
10ml – Fresh cream
5ml – Kewra water

ALSO READ | Ramadan 2019: This millet fruit tart recipe is a healthy addition to your Iftaar party

Method:
* In a grinder, add chicken mince, onion, salt, red chili powder, garam masala, ginger-garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chilies, fresh cream, kewra water, cashew and almonds.

* Grind all these ingredients well.

* Skewer the chicken mince on to wooden skewers.

* Take chopped onion, capsicum and coriander leaves in a flat plate.

* Wrap these chopped vegetables around the kebabs.

* Bake them in oven at 180 degree for 8 to 10 minutes.

* Gilafi Kebabs are ready to serve.