The rice side of Ramadan

The end of your fast: your body is tired, cravings abound and your blood sugar is low. All you crave is that instant boost that will help you feel yourself again.

With 85 per cent of its energy being sourced from carbohydrates, rice is capable of providing you with that quick boost in blood sugar levels so desperately needed after a day of fasting.

Popular at both Iftar and dinner, rice is a much-loved staple that forms part of many widely eaten Ramadan dishes. From salad to dessert, rice can be used in many different ways. Here are a few recipes that will help boost your energy levels instantly while not neglecting to please your palette.

Recipe: Chicken Biryani

Derived from the Persian word 'Birian' meaning fried before cooked, Biryani is a popular Indian dish that originated in Persia and Arabia.

Ingredients
8 medium pieces (about 800 grams) of chicken
2 cups flavoured rice (basmati)
4 cups water
1 cup yoghurt
1 teaspoon each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon each of ginger and garlic pastes
2 tablespoons of clarified butter (ghee)/butter
Salt to taste
2 medium-sized onions cut into fine rings
Browned onion rings and finely chopped coriander leaves for garnishing

Getting started

STEP 1: Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic paste and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little ghee or butter and keep aside.

STEP 2: Heat the ghee or butter in a heavy-bottomed pan. Add the remaining ginger-garlic paste, turmeric powder and sauté for a few seconds. Drop in the chicken pieces and sauté on medium fire for about two minutes.

STEP 3: Cover and cook on low fire for another 12 minutes or until the chicken pieces are half done.

STEP 4: Add the rice, water and salt to taste. Bring to a boil. Cover and cook on low fire for another 15 minutes or until the rice is done and all the water has evaporated.

STEP 5: Garnish with crunchy brown onions and finely chopped coriander leaves.

Recipe: Mediterranean Rice Salad

Ingredients
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

Getting started

STEP 1: In a medium-sized saucepan, bring 2 1/2 cups of water to a boil. Add 1/2-teaspoon salt and the rice. Turn heat to low, cover, and let simmer for 15 minutes. Remove from heat and let sit for five minutes. Uncover and fluff with a fork.

STEP 2: In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and the remaining salt.

STEP 3: Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming: about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.