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The Ramadan Family Cookbook is available now

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80 recipes for enjoying with loved ones

Available to order now

The Ramadan Family Cookbook by Anisa Karolia gives you so many perfect recipes when feeding your family or a bigger crowd. Fuss-free, flavour-packed, always delicious – this is the book to prepare yourself for the day, break your fast and celebrate and eat together.

We have two delicious recipes from Anisa Karolia’s new cookbook,
The Ramadan Family Cookbook to give you a taste of the tasty meals Anisa can help you cook!

Chicken Tikka Rice

Prep 40 minutes
Cook 1 hr

This is my go-to one-pot meal, ideal for those days when you are rushing around and have no time to spare. Everything cooks together in a single pot, saving you time and effort. This mouth-watering dish brings together tender pieces of chicken cooked with authentic ndian spices and aromatic basmati rice, making it a delicious homemade feast.


  • 350g basmati rice
  • 4 tablespoons oil
  • 2 large onions, finely diced
  • 500g chicken breast, cut into bite-sized chunks
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoons chicken tikka masala paste
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon Kashmiri chilli powder
  • 200g tomato passata
  • 700ml water
  • 5g fresh coriander, finely chopped
  • 1 fresh lemon, cut into wedges
  • salt, to taste
  • ½ teaspoon cumin seeds
  • 2 cinnamon sticks
  • 2 bay leaves
  • 3 cardamom pods
  • 3 cloves
  • 3 black peppercorns
  • 2 star anise


Wash the rice in a sieve under cold running water until the water runs clear. Then soak in a bowl of cold water for 30 minutes. This will reduce the cooking time and help the rice cook evenly.

Heat a large pot on medium heat and pour in the oil. Add all the whole spices and fry for 30–40 seconds until they start to sizzle. Add the onions and fry gently until golden brown, about 15 minutes.

Add the chicken pieces, ginger and garlic paste, tikka masala paste, turmeric, cumin, coriander, the chilli powder and the Kashmiri chilli powder and cook for 20 minutes until no moisture is left from the chicken.

Stir in the tomato passata and cook for 8–10 minutes, until the sauce is reduced. Add the rice, pour in the water, season with salt, and stir. Partially cover the pan with a lid (not completely or the water may boil over) and cook for 15 minutes until the water has been absorbed, then give it a stir once without disturbing the rice too much. Cover with the lid fully and cook for another 15 minutes on a low heat – the build-up of steam will cook and fluff up the rice.

Serve on a large platter, garnished with chopped coriander and lemon wedges, with a glass of sweet yogurt lassi.

Classic Smashburgers

Prep 20 minutes
Cook 5 minutes

Mouth-watering, succulent smashburgers are lightly seasoned, yet every bite is packed with flavour. These are my two sons’ favourite, and they insisted on adding this recipe to the book. They are super simple to prepare and perfect for your whole family, especially the burger lovers, as this recipe gives the perfect balance of crispy edges and juicy tenderness. Of course, these are best accompanied by chips.


  • 600g beef mince (20% fat)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • oil
  • 6 brioche buns
  • lettuce leaves
  • 1 salad tomato, sliced
  • 1 red onion, sliced into rings
  • 6 cheese slices, your favourite type
  • salt, to taste
  • 4 tablespoons tomato ketchup
  • 4 tablespoons mayonnaise
  • 2 tablespoons chilli sauce
  • 1 tablespoon Dijon mustard
  • 1 pickled gherkin, finely diced

You could also make mini patties and use mini brioche buns. These are perfect for parties and get-togethers.


To make the burger sauce, combine all the ingredients in a bowl and set aside.

Season the mince with the black pepper, garlic granules, onion granules and salt and mix everything together. Divide the mixture into 6 equal-sized balls, weighing approximately 115g each.

Brush a large cast-iron skillet or stainlesssteel pan with a little oil and heat on a medium heat for 2–3 minutes. You want the pan to be hot. Place 2 balls on the pan and, using a large metal spatula, press down firmly on each one until they are roughly 13cm in diameter and 1cm thick.

Cook without moving the patties until a deep brown crust develops around the edges. This will take about 2 minutes as they’re quite thin patties. With the edge of the spatula, flip the patties over and cook for another 2 minutes, until browned. Place the cheese on top at this point and remove from the heat.

Place a dollop of burger sauce onto the bun bases, add lettuce leaves, tomato slices and onion rings, then transfer the patties on top, cheese side up, and add more burger sauce to finish, if desired. Place the bun lids on top.

Also from
Anisa Karolia,
The Ramadan Cookbook