Ingredients For Balls
Amira Extra Long Grain
Basmati Rice 500g
Chopped Garlic – 1 tbsp
Chilli Paste – ½ tsp
Broccoli Florets – 100gm
Black Mushroom – 50gm
Button Mushroom – 50 gm
Corn Kernels – 50 gm
Ajino Moto – ½ tsp
Pepper – ½ tsp
Refined Flour – 300 gm
Cornflour – 18 gm
Oil – 2 tsp
Pepper – ½ tsp
Ingredients For Sauce
Oil – 1tbsp
Chopped Garlic – ½ tbsp
Chilli Paste – ½ tbsp
Tomato Ketchup – ½ cup
White Pepper – ½ tbsp
Salt – To Taste
Vinegar – 10ml
Corn Starch – 50gm
For the Crispy Rice
Amira Extra Long Grain
Basmati Rice 500g
Corn Starch – 30gm
Oil – To Fry
Spring Onions – 50gm
Preparation
• Add chilli paste, broccoli florets, black mushroom,
button mushrooms and corn kernels. Now add the boiled Amira Extra Long Grain
Basmati Rice.
• Sprinkle salt, ajino moto and pepper. Cool the rice
mixture and roll the mix into 40 gm rice balls. Prepare a batter by mixing
refined flour, corn flour, oil salt and pepper. Now dip the prepared rice balls
into the batter and deep fry till it turns golden brown in color.
For the Sauce
• Heat the oil in a pan. Add chopped garlic and sauté for
a minute.
• Now add chilli paste, tomato ketchup, white pepper,
salt and vinegar. Dissolve corn starch in cold water and thicken the sauce with
corn starch.
For the Crispy Rice
• Boil Amira Extra Long Grain Basmati Rice in plenty of
water with salt and cool it. Dust rice with corn flour so that it’s evenly
coated. Deep-fry the dusted rice in medium hot oil till it is crisp. Take out
crispy rice on a kitchen paper.
• Finish the dish by adding crispy rice on top along with
chopped green onions. Serve hot.
