Delicious Ramadan Recipes to Try

Adam WilkinsonMar 6, '24

Ramadan is a special time of reflection, self-discipline, and devotion for Muslims around the world. It is also a time for families and communities to come together and enjoy delicious meals after a day of fasting. Whether you’re observing Ramadan or not, here are some delightful recipes to try during this month.

Chicken biryani

Chicken Biryani


500g chicken, cut into pieces

300g basmati rice

2 onions, thinly sliced

2 tomatoes, chopped

4 cloves garlic, minced

1-inch ginger, grated

2 green chilies, chopped

1/2 cup plain yogurt

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

Handful of fresh coriander leaves, chopped

Salt to taste

Vegetable oil



  1. Marinate the chicken pieces with yogurt, ginger, garlic, green chilies, turmeric powder, and salt. Leave it for at least 30 minutes.
  2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
  3. In a large pan, heat some vegetable oil and add the cumin seeds. Once they start to splutter, add the sliced onions and fry until golden brown.
  4. Add the marinated chicken pieces to the pan and cook until they are browned.
  5. Add the chopped tomatoes and cook until they are soft and mushy.
  6. Add the soaked rice to the pan along with enough water to cover the rice by about an inch. Add garam masala and salt to taste.
  7. Cover the pan and cook on low heat until the rice is cooked through and the water has evaporated.
  8. Garnish with fresh coriander leaves before serving.


Vegetable Pakoras

Pakoras are a beloved snack during Ramadan, enjoyed by families as a delicious appetizer or side dish during Iftar. These crispy fritters, made with a batter of chickpea flour and mixed vegetables, are bursting with flavour and perfect for sharing. Here's how to make mouth watering vegetable pakoras at home.



1 cup chickpea flour (gram flour)

1 small onion, thinly sliced

1 medium potato, peeled and thinly sliced

1 medium carrot, peeled and grated

1/2 cup chopped spinach or coriander leaves

2-3 green chillies, finely chopped (adjust according to taste)

1 teaspoon cumin seeds

1 teaspoon coriander seeds, crushed

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder (adjust according to taste)

Salt to taste

Water, as needed

Vegetable oil for frying



  1. In a large mixing bowl, combine the chickpea flour, sliced onion, sliced potato, grated carrot, chopped spinach or coriander leaves, green chillies, cumin seeds, crushed coriander seeds, turmeric powder, red chilli powder, and salt. Mix well to coat the vegetables with the flour and spices.
  2. Gradually add water to the mixture, a little at a time, and mix until you have a thick batter that coats the vegetables evenly. The consistency should be thick enough to hold the vegetables together.
  3. Heat vegetable oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready for frying.
  4. Using a spoon or your hands, carefully drop spoonfulls of the batter into the hot oil, shaping them into small fritters. Do not overcrowd the pan; fry in batches if necessary.
  5. Fry the pakoras for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the pakoras from the oil and drain them on a plate lined with paper towels to remove excess oil.
  6. Serve the vegetable pakoras hot with your favourite chutney or sauce.


These vegetable pakoras are sure to be a hit at your food gatherings, providing a satisfying crunch and burst of flavour with every bite. Put them as a side with our delicious biryani recipe and you really will have yourself a treat. If you’re low on kitchen utensils, head to store or our website to stock up.

Wishing you a blessed Ramadan filled with joy and tasty food!