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.