Rice Momos

Ingredient:

• Chicken boneless cubes ½ kg
• Onion finely chopped 2 tbs
• Green onion leaves finely chopped 2 tbs
• Carrot grated 1 tbs
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
• Red chili powder 1 tsp or to taste
• Garam masala powder ¼ tsp
• Namak (Salt) ½ tsp or to taste
• Kali mirch powder (Black pepper powder) 1 tsp
• Dark soy sauce 1 & ½ tsp
• Supreme Super Basmati Rice ½ Cup (soaked)
• Boiling water as required
• Lettuce leaves OR Cabbage leaves 3-4
• Gajar (Carrot) grated to sprinkle
• Green onion leaves chopped to sprinkle
• Red chili beaten to sprinkle

Red Chili Sauce:

• Kashmiri lal mirch (Kashmiri red chilies) 3 (soaked & deseeded)
• Tamatar (Tomatoes) 2 medium
• Pani (Water) ¼ Cup or as required
• Oil 2 tsp
• Pani (Water) 2-3 tbs or as required
• Cheeni (Sugar) 2 tbs
• Namak (Salt) ¼ tsp or to taste
• Soy sauce 1 tsp
• Lemon juice 2 tbs
• Safed til (Sesame seeds) 1 tsp
• Pani (Water) 2 tbs or as required
• Corn flour 1 tsp

Instructions:

• In chopper, upload chicken and chop smartly.

• In bowl,add chicken mince,onion,green onion leaves,carrot,ginger garlic paste,red chili powder,garam masala powder,salt,black pepper powder,dark soy sauce,mix well & set aside.

• On a plate, add soaked rice and spread lightly.

• Grease hands with oil, take a mixture, and make 10 balls of equal sizes (50 gms each).

• Now coat balls in soaked rice & set aside.

• In the pot, add boiling water and heat it.

• Place steam rack and sifter.

• On the sifter, place lettuce or cabbage leaves and rice-coated balls.

• Sprinkle carrot, green onion leaves, red chili crushed, and prick Toothpicks.

• Duvet & cook on high flame for 5 minutes to build up steam then set the flame to medium-low and steam cook for 20 minutes.