Dont forget to see the notes in the end.
What I need:
For the chicken balls: [Makes 15-18 medium size balls]
- 1 lb minced chicken [or lamb or beef]
- 2 tbsp grated ginger
- 1 tbsp grated garlic
- 1/4 cup mint leaves,finely chopped
- 1/8 tsp grated nutmeg
- Black pepper powder to taste
- 1 egg [optional]
- 1-2 tbsp fresh lemon juice
- 2 tsp salt
You can add any spices you like to the meat balls, I kept them simple.
For the pilaf:
- 1 cup basmati rice, thoroughly washed 2-3 times in a stream of water.
- 2 cups coconut milk + 1 cup water/chicken stock
- 1/2 cup finely chopped onions
- 8-10 fresh curry leaves
- Whole spices: 2-3 cloves,1 cinnamon stick,4-5 green cardamom,2 bay leaves+4 dry red chillies
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- generous pinch of saffron strands mixed with 1 tbsp warm milk
- 2 tbsp extra virgin coconut oil + 2 tbsp canola oil
- Salt to taste
How I did it:
- For the chicken balls:In a medium bowl,mix all the ingredients with the minced chicken except salt, cover the bowl with cling film and let it sit for at least 3 hours in the refrigerator.You may or may not need egg depending about the if how moist your minced chicken is.
- After refrigeration, mix in the salt and make small balls with the chicken mince.Set aside.Dont make very big balls because the balls with increase in size once cooked.
- In a wide-mouthed pot/kadai with a lid, heat the on medium heat.Once heated, add the finely chopped onions to the oil and cook until just turning brown.
- Next add all the whole spices to the onions and saute for about 2 minutes.Add the curry leaves to next.Be slightly careful when you add curry leaves because they will crackle as soon as they hit oil.
- Once the curry leaves have crackled, add the coconut milk+water/chicken stock, red chilli & turmeric powder and salt to the utensil and let it come to a boil.
- Once boiling, add a single chicken ball to and see if it retains its shape.If yes, add the rest of the balls.If the chicken ball start falling apart, you will need to add more binder like cornstarch/eggs to the mince and make balls again.
- Cook the chicken balls in the coconut milk till they are almost done.An easy way to test this is that when you take out a ball and cut it half way , you will see a little reddish centre.
- Drain the chicken balls from the coconut milk and set aside.Let the liquid cool to room temperature in the pot.
- For the Pilaf : Next measure out the liquid in the utensil to ensure the quantity of liquid which your rice type needs to cook.For example, 1 cup of my rice quality cooks in 2.5 cups of water.Add the washed rice to the pot and let the rice soak for at least 2 hours.
- Once rice has soaked,let the rice cook on medium-high heat, lid on,till 90% cooked.Add the chicken balls and saffron to the rice, give it a gentle stir and let steam until rice is 100% cooked.About 5 minutes.
- Mint -Cucumber Raita[Yogurt]: Add chopped fresh cucumber and 1 tbsp finely ground fresh mint leaves to 2 cups of plain beaten thick yogurt and season with roasted cumin powder, salt/black salt, red chilli powder as per liking.
- Serve warm with cucumber & mint yogurt!
- Curry leaves are available in dry or fresh forms at all the indian grocery stores.They add great flavor and aroma to any dish/lentils just like herb.
- Though coconut oil adds a lot of authentic flavor to rice,but you can completely replace it with any oil u want.I used part of it for flavor.
- Be very careful of the cooking time once chicken balls have been added to the rice pot.They turn hard in no time.
- You can use cubed chicken also in place of chicken balls,adjust the cooking time of chicken accordingly.
- The only flaw I saw in the dish was that the leftover chicken balls became little hard the next day when I reheated them.But rice tasted muchÂ better the next day.
Sending this to Hearth n Soul #34