Chicken Biryani Bites
A fun, modern take on a traditional dish. Try this one with the kids!
(1 votes, average: 3.00 out of 5)
Loading... Ingredients
4 cups cooked Spekko Royal Umbrella Jasmine Rice
Vegetable oil to fry
For the rice mix
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) coriander seeds
½ tsp chilli powder
½ tsp cinnamon
½ tsp turmeric
100 g almond flakes
salt
For the meatballs
500 g chicken mince
1 Medium onion, finely diced
2 Garlic cloves, crushed
thumb-size piece ginger, grated
1 Small handful of raisins, chopped
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp ground nutmeg
For the dip
Fresh coriander, finely chopped
250 ml (1 cup) plain yogurt
Method
1. Heat up the vegetable oil in a pot. Test the oil with a piece of rice. If it sizzles it’s warm enough.
2. Deep fry 4 cups cooked Spekko India Gate Basmati Rice. Stir continuously with a fork until the rice becomes crispy. Drain on paper towel and set aside.
3. Crush the cumin and coriander seeds in a pestle and mortar. Add to a warm pan with the chilli powder, cinnamon, turmeric and almond flakes. Stir until the nuts are golden and the spices release their scent. Add the crispy rice. Season with salt and mix well.