Ingredients:
- 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 Chilli 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 a bowl, add chicken mince, onion, green onion leaves, carrot, ginger garlic paste, red chili powder,garam masala powder, salt, black pepper powder, and 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.
