Preparation Time : soaking of rice for three hours + 25 minutes
Cooking Time : 25- 30 minutes
Serving : 8 members
Description
Mesmerised me…. After Watching chef vikas Khanna in master chef India season -2, I could not wait to see his first cooking show twist of taste in the telly. I made sure to be free at the time of its first telecast… All ready with a pen and paper to take note of the deeply seductive twists in his recipes. The first recipe to be shared was tuna flowers with apricot jam. My, my I was flattered with each twist in the dish. He sure is a genius as there are too many ethos of innovative ideas and creativity he implements to dishes that have made me feel so dum about myself. Well no wonder he is a Michelin starred chef. Here I have borrowed the idea of coating soaked rice and made a few changes to my liking and to suit the food habits at home. I made sure to substitute fish with chicken first , then a few bits and pieces of alterations here and there as always. My first try in round one was a big flop show as the rice was really grainy and the filling I used smelled eggy. Second round trial…. Again a few errors to be corrected and went ahead. This time I soaked the rice for 3 hours instead of 1/2 an hour as in the original recipe. And made another filling as well. Waited nervously not wanting to go in for another round of trial and error. Tasted the first batch out and it tasted delicious when eaten hot immediately. The rice coating does get a bit dry when served after a while. I recommend this dish to be served immediately once cooked. This ingenious steamed dish is sure to satisfy even the heartiest appetite, very impressive too and apt to be included to any menu during parties at home. By doing so you get to be spoke dining at the cheek list of a button.. Wooing your guests for sure.
Ingredients
Ingredients | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Ground boneless chicken | 2 cups |
| Egg white | 1 |
| Light Soya sauce | 3 tablespoons |
| Sugar | 1 teaspoon |
| Vinegar | 1 tablespoon |
| Green chillies | 3 or more to taste , blitzed coarsely |
| Garlic | 2 cloves crushed |
| Spring onion greens chopped | 3 tablespoons |
| Salt | to taste |
Method
- Wash and Soak rice in water for 3 hours . Drain and dry the rice.
- Mix ground chicken with egg white, soya sauce, sugar, vinegar, salt, garlic, green chillies and spring onion greens together.
- Divide into equal portions . With the help of greased hands roll to balls .
- Spread the rice in a flat plate . Roll the chicken balls over the rice making sure it has coated well all over by pressing lightly.
- Arrange over a wax paper or greased foil paper lined steamer little apart from one another.
- Cover and cook over boiling water in medium heat for 30 minutes.
- Serve hot immediately with dip of your choice or else the rice tends to get hard.
