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Beef and rice kanji(Sri Lankan, congee)- a staple for breaking fast(iftar), a rice porridge made with a combination of beef stock and coconut milk, slow-cooked gives you the tastiest bowl of congee that warms you up from within.-islandsmile.org

RICE AND BEEF KANJI(CONGEE,SRI LANKAN).

BEEF AND RICE KANJI(SRI LANKAN, CONGEE)- A STAPLE FOR BREAKING FAST(IFTAR), A RICE PORRIDGE MADE WITH A COMBINATION OF BEEF STOCK AND COCONUT MILK, SLOW-COOKED GIVES YOU THE TASTIEST BOWL OF CONGEE THAT WARMS YOU UP FROM WITHIN. 
Course beef, Soup
Cuisine asian,, Srilankan
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 cup of grated coconut] Salt to seaso

2 green chillies

1 teaspoon minced ginger

5 cloves of garlic

2 teaspoons of chilli flakes

3 shallots(not Bombay onions)

2 teaspoon of tamarind juice

Salt to season

For the rice and beef kanji(congee).

400g of good beef cut into small pieces(add more if you need)

5 cups of water

3-4 pieces of pandan leaves(3 inches in length)

2 pieces of Cinnamon( 1 inch in length)

10 cloves of garlic

2 teaspoons of fenugreek seed

1 cup of rice

3 cup of thin coconut milk

1 cup of thick coconut milk

salt to season

Instructions

Making the coconut chutney/paste(thovayal).

Place all the ingredient in a grinder and blitz until you have a fine paste, season with salt if necessary, place it in a container and refrigerate until you use. You can also make extra and refrigerate but use it within three days.

Making the rice and beef kanji(congee).

Have all the ingredients prepared and ready to make the kanji(congee).

Place a large cooking pan over medium heat and pour in the water.

To the water add cut beef pieces with the pandan leaves, cinnamon, garlic and fenugreek. season with salt and cook over low-medium heat. 45 minutes or until beef is very tender.

While the beef boils, you will notice a foamy, greyish residue appear on the surface of the boiling water, use a spoon or ladle to scoop it off, you don’t want you congee looking greyish or muddy.

Once you’ve cleared the foamy residue(also called scum), gently add in the rice. maintain heat to medium and continue until the rice is completely cooked, over cook the rice purposely so that you end up with a consistency of Milk rice(kiribath), use a spoon to break the grains further.

At this point of cooking the congee, there will be less water, leaving a porridge-like consistency to the rice.

At this point of cooking the congee, there will be less water, leaving a porridge-like consistency to the rice.

Stir constantly. Then add the thick coconut milk and simmer for just 10 minutes over low fire. stir constantly.

Remove the pot from the stove or the kanji(congee)will continue cooking, leaving you with a too thick porridge, should this happen, add 1/2 cup of water to bring it back to the correct consistency.

Serve warm.

Recipe Notes

Please read the post completely for notes on the recipe.