Ramadan Kanji
Breakfast • Sri Lanka
ගැන Ramadan Kanji
Rice and spice porridge with chicken or mutton — served at iftar during Ramadan.
How to Make Ramadan Kanji (Traditional & Healthy Version)
Ramadan Kanji is a nourishing rice porridge deeply rooted in Sri Lanka’s rich culinary heritage, especially cherished during the holy month of Ramadan. This comforting dish is enjoyed by Muslims across the island at iftar (the evening meal after fasting), but its wholesome, aromatic flavors have made it popular among all Sri Lankans. The porridge combines fragrant rice with lean meat, coconut milk, and a medley of warming spices, creating a hearty, easily digestible meal that soothes and energizes after a day of fasting. Sri Lankan Ramadan Kanji is known for its creamy texture, gentle spices, and subtle coconut undertones, making it both satisfying and gentle on the stomach. The use of local herbs and spices such as pandan leaves, curry leaves, and cinnamon infuses the porridge with authentic island flavors. This dish is not only a symbol of togetherness during Ramadan but also a testament to Sri Lanka’s tradition of blending nutrition, taste, and culture in a single bowl. Perfect for breakfast or breaking a fast, Ramadan Kanji offers a delightful and healthy start to any day.
Ingredients(for 1 large bowl (approx. 300ml))
- 1/3 cup Short-grain rice (Samba or Nadu rice preferred)
- 100g Lean chicken breast (Skinless, diced)
- 2 cups Thin coconut milk (Use fresh or carton)
- 2 cups Water
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1/2 inch piece Ginger (Minced)
- 1 Green chili (Sliced, adjust to taste) - optional
- 6-8 leaves Curry leaves (Fresh)
- 1 small piece Pandan leaf (rampe) (About 2 inches)
- 1 inch piece Cinnamon stick
- To taste Salt
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- 1
Rinse the rice thoroughly under running water until the water runs clear. Drain well.
2 minutes
Washing removes excess starch for a smoother kanji.
- 2
In a large saucepan, combine rinsed rice, diced chicken, water, onion, garlic, ginger, curry leaves, pandan leaf, and cinnamon stick.
3 minutes
Cut chicken into small pieces for quicker cooking and enhanced flavor.
- 3
Bring to a gentle boil over medium heat. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
10 minutes
Stir often to prevent rice from sticking to the bottom.
- 4
Add thin coconut milk and green chili (if using). Simmer for another 8 minutes until rice is soft and porridge is creamy.
8 minutes
Coconut milk should be added after initial cooking to prevent curdling.
Why This Dish is Healthy
This healthy Ramadan Kanji recipe uses lean protein, minimal oil, and fresh coconut milk, making it lighter than traditional versions. It is easily digestible and provides essential nutrients to replenish the body after fasting or as a wholesome breakfast. The use of whole, unprocessed ingredients and the absence of heavy oils or fried garnishes ensure that this dish supports weight management and overall wellness without compromising on authentic Sri Lankan flavor.
Ramadan Kanji is high in protein from lean chicken and provides complex carbohydrates from rice, offering sustained energy. The coconut milk delivers healthy fats and micronutrients like manganese and copper. Fresh aromatics such as ginger, garlic, and curry leaves supply antioxidants and anti-inflammatory benefits. The dish is low in saturated fat, moderate in calories, and free from artificial additives, making it suitable for a balanced diet. It is also naturally gluten-free when prepared with pure rice.
Pro Tips
- 💡Tip 1: Use freshly ground black pepper for enhanced aroma.
- 💡Tip 2: For extra nutrition, add diced vegetables like carrots or spinach.
- 💡Tip 3: Simmer gently to prevent the coconut milk from curdling.
Storage & Serving
Store leftover kanji in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or coconut milk to restore creaminess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 125.0 kcal |
| Protein | 4.4 g |
| Carbohydrates | 18.0 g |
| Total Fat | 3.8 g |
| Fiber | 1.4 g |