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Chicken and Rice kababs

Chicken and Rice kababs
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These are soft and spicy kebabs made from leftover rice and minced chicken.You can substitute the chicken with mutton or fish.Well ,I had some leftover rice in my refrigerator from previous day’s dinner .In the morning my maid reminded me ,there’s some cooked rice in the fridge “Bhabi ,phek doo kya?” which means “shall I dispose it in the bin?”.For a moment I felt, it was cooked long grained basmati rice and to dispose so much rice doesn’t sound sensible.I thought I will get some recipe in the internet and started searching ,meanwhile coincidentally my blogger friend Maria Nasir had posted a recipe of rice and fish cakes.The very idea of blending and mixing the rice and fish fillets together gave me an idea of making these kababs.I had minced chicken in my freezer which I took out and gave the recipe a try with my own variation of spices and results were amazing my daughter alone had finished four kebabs.They are soft yet firm and white looking yet spicy.

Ingredients

1.400 gms of minced chicken
2.Cooked Rice (3 to 4 cups)
3.Green chillies (3 to 4)
4.Red chillies whole (2)
5.Garam masala (cardamom ,cinnmon,cloves,black pepper) ground (1 tbsp)
6.Garlic (8 to 9 small cloves)
7.Chopped onions (1 cup)
8.Coriander leaves (a bunch)
9.Oil or butter (2 tbsp)
10 lemon juice (2 tbsp)

Add the ingredients in the mixer

Gooey paste

Fry the kababs

Preparation

1.Grind together minced chicken ,rice,garlic,green chillies,red chillies and salt together.
2.Add all spice powder and mix.
3.Add lemon juice and mix.
4.The mixture can be gooey ,so wet both of your palms and take little mixture and shape in the form of kebabs.
5.You can place the kababs on a baking tray and bake for 15 minutes at 170 degrees in a preheated oven
6.Alternatively you can place them directly on a lightly greased non stick tawa and cover cook for 5 to 7 minutes
7.Garnish with coriander leaves

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Indrani Sen