Fragrant Coconut-Saffron Rice Pilaf With Minty Chicken Balls

Fragrant Coconut-Saffron Rice Pilaf With Minty Chicken Balls

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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]

Ingredients

  • 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.
Read the whole recipe on Sinfully Spicy