#halalcooking

I made a little cooking guide with 20 easy Halal recipes just in time for #Ramadan2020

It comes out on Monday 20th April 2020, pre-order here and share with everyone you know 💕✨

This Halal Chicken and Rice recipe is a delicious and comforting dish that combines tender chicken, flavorful spices, and fluffy basmati rice. It's perfect for a family dinner or special occasions.

Ingredients: 2 cups basmati rice. 4 cups water. 1 lb halal chicken breast, diced. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. Salt and pepper to taste. 1 cup chicken broth. 1 cup frozen peas. 1 lemon, juiced. Fresh cilantro for garnish.

Instructions: In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and water is absorbed. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes. Add ground cumin, ground coriander, paprika, salt, and pepper to the skillet. Stir to combine with onions and garlic. Return cooked chicken to the skillet. Pour in chicken broth and frozen peas. Stir well and let simmer for 5-7 minutes until peas are heated through. Once rice is cooked, fluff it with a fork and transfer to a serving platter. Spoon the chicken and pea mixture over the rice. Drizzle lemon juice over the dish and garnish with fresh cilantro. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Why Ragu Matters to Me

There are certain recipes that anchor a family. For me, the Italian Beef Ragu Recipe is one of them. It’s not just food it’s ritual, it’s comfort, it’s connection.

When I was a kid, I watched my parents cook meals that brought people together. My dad grilled carne asada on an old outdoor grill. My mom stirred giant pots of pozole on Sunday mornings. Now, in my own Prescott kitchen, ragu fills that role.

The slow-simmered sauce has a way of transforming a regular day into something special. It fills the house with warmth and aroma, reminding me that food can be both simple and extraordinary.

What Makes This Italian Beef Ragu Different

The beauty of this Italian Beef Ragu Recipe is that it respects tradition while keeping things accessible and halal-friendly.

Instead of wine, I use apple vinegar for acidity and depth. Instead of pancetta or pork, I rely on equal parts ground beef and lamb. This balance brings a sauce that’s rich, sweet, and savory without being heavy.

It’s proof that you can honor Italian roots while adapting recipes to fit your values and your pantry.

Building the Perfect Ragu

Step 1: Start with Soffritto

Onions, carrots, and celery. Chop them finely and sauté them in olive oil until soft. This is the base that builds flavor.

Step 2: Brown the Meats

Add ground beef and lamb. Cook until browned, stirring often. This mix gives you richness from the lamb and lean balance from the beef.

Step 3: Add Tomato & Vinegar

Stir in tomato paste, passata, and apple vinegar. Let the vinegar reduce by half it adds brightness and depth.

Step 4: Simmer Slowly

Pour in beef stock, drop in a bay leaf, and simmer uncovered for at least 2.5 hours. Stir every so often. The sauce thickens, the flavors deepen, and the magic happens.

👉 Full recipe here: Italian Beef Ragu Recipe

Ways to Serve It

This isn’t just a pasta sauce it’s a foundation for countless meals:

Classic Pasta Night: Toss with tagliatelle, rigatoni, or pappardelle.

Lasagna Base: Layer it with pasta sheets and béchamel for a bubbling classic.

Polenta or Gnocchi: Spoon it generously for a rustic Italian feel.

Next-Day Magic: Reheat with a splash of stock for even deeper flavor.

This sauce isn’t limited to one dish. It adapts to whatever you need just like the best comfort foods do.

Common Mistakes to Avoid

Even a great recipe can be ruined if you rush it. Here’s what I’ve learned:

Don’t skip soffritto it’s the backbone of the sauce.

Don’t cover the pot ragu needs to reduce, not steam.

Don’t settle for cheap tomato passata it can ruin the balance.

Don’t shortcut the simmer it takes time to create depth.

These little details separate an average sauce from the best ragu recipe you’ve ever made.

Variations for Every Kitchen

One of the best things about ragu is how adaptable it is.

Lamb Ragu: Go all lamb for a sweeter, bolder flavor.

Vegetarian Ragu: Use mushrooms and lentils to mimic the meatiness.

Chicken Ragu: Sub in ground chicken or shredded rotisserie chicken for a lighter option.

Each version still holds onto the spirit of the dish slow, layered, comforting.

Why This Recipe Feels Personal

I make this Italian Beef Ragu Recipe at least once a month, and every time it feels like more than food. My teens drift into the kitchen, following the smell. My husband always sneaks a taste before it’s ready.

It reminds me that cooking isn’t about perfection it’s about presence. The sauce can bubble away while life continues around it. That’s what makes it special.

Final Thoughts

At the end of the day, this ragu is more than just dinner. It’s about slowing down. It’s about taking simple ingredients and turning them into something memorable.

The next time you want comfort that lingers long after the plates are cleared, try this recipe. Let it simmer, let it fill your home, and see how it connects you to the people you love.

I wrote this article and thought to share with my Tumblr friends.