Thursday, August 12, 2010


(Serves 2-3)


  • Basmati rice: 2 cups
  • Minced chicken: 200 grams
  • Onions: 1 medium, sliced
  • Green chillies: 2, finely chopped
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Coriander leaves: a handful, chopped
  • Gram flour: 2 teaspoon
  • Egg: 1 beaten
  • Cinnamon powder: ½ teaspoon
  • Salt: to taste
  • Green cardamoms: 3
  • Cumin seeds: ½ teaspoon
  • Cloves: 3
  • Cinnamon: 1 inch stick
  • Black peppercorns: 5-6
  • Black cardamoms: 1
  • Bay leaves: 2
  • Oil: 1 tablespoon plus extra for frying

Soak the rice in four cups of water and let it sit for half an hour. After that time drain out the excess water.
Put the minced chicken in a glass bowl and dab with a kitchen towel to absorb as much moisture as possible. Add to it half the garlic paste and ginger paste, coriander leaves, green chillies, cinnamon powder, salt, gram flour and beaten egg. Mix well and shape into ten to twelve balls.


In a thick bottomed skillet heat sufficient oil and deep fry the minced chicken balls till golden. Remove and drain on absorbent paper. Heat oil in another pan and temper with green cardamoms, cumin seeds, cloves, cinnamon stick, black peppercorns, bay leaves and black cardamoms. When the whole spices start spluttering add the rest of the ginger paste and garlic paste and sauté for about thirty seconds. Toss in the onions and fry till golden. Add the soaked rice and season with salt. Pour in four cups of water and cook over medium heat till the rice is done. Add the fried chicken balls and stir. Sprinkle some ghee (clarified butter) on top and serve hot. 

No comments:

Post a Comment