Naeem's Ramzan Ganji

What You Need:

1 cup rice, (any kind of rice will do, but I prefer using the basmati for it's nice fragrant aroma)

1/4 cup moong dal, or masoor dal

2 tbsp oil or ghee

2 onions, finely sliced

1/4 kg mutton keema

3 - 4 green chili, slit in the middle

2 cloves

2 cardamom

1 inch stick cinnamon

2 tsp ginger garlic paste

2 tomatoes, finely chopped

1 tsp turmeric powder

salt to taste

How To Make:

Lightly dry roast the rice and dal till a nice fragrance emanates from it. Allow the rice and dal to cool and make it into a coarse powder either in a coffee grinder or in a mixer. Just pulse for a few seconds. And set this powder aside.

Heat oil or ghee in a large pot.

Add the onions, green chili, cloves, cardamom, cinnamon and fry till the onion is golden brown in color.

Mix in the ginger garlic paste and fry till the raw smell disappears.

Add in the mutton keema and fry till all the water has dried up from the mutton mince.

Next add in the tomatoes and cook till soft and pulpy.

Stir in the turmeric powder and the rice - dal powder. Stir it thoroughly, else the rice will turn into lumps. Add in 12 cups of water and stir frequently. Add salt ( Optional cooked keema ( mince meat) ) Cook on low heat while stirring in between till the rice is done. Adjust the consistency of the ganji by adding or reducing water. The consistency should be like that of a thick soup or porridge. If it is too thick or too thin, it won't taste good.

Finally add in the mint leaves and desiccated coconut. Allow it to come to a boil. Switch off the flame. Serve lukewarm.

The Ganji served with Masala Vada or medu Vada or any type of pakoras.