MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Ginger Pilaf With Green Chicken Balls PT 1
Categories: Chicken, Indian, Pilaf
Yield: 4 Servings

MMMMM-----------------------CHICKEN BALLS----------------------------
1 lb Ground chicken; not breast
4 cl Garlic; grated
1 1/2 c Fresh cilantro;
- finely chopped
1/2 c Fresh mint leaves;
- finely chopped
4 Thai green chilies;
- or to taste,
- finely chopped
1 1/2 ts Garam masala
1 tb Fresh lemon juice
1 tb Oil
2 ts Salt
Oil; for rubbing on palms

MMMMM---------------------------PILAF--------------------------------
1 1/2 c Basmati rice
1/4 c Vegetable oil
3/4 c Onions; sliced
1/4 c Fresh ginger; grated
2 cl Garlic; grated (optional)
4 Thai green chilies;
- slit lengthwise
3 Bay leaves
2 ts Cumin seeds
1 Cinnamon stick (2")
1 tb Black peppercorns
7 Cloves; up to 8
6 Green cardamom pods
- (hari elaichi)
2 ts Coriander seeds
1/4 ts Ground nutmeg
6 tb Fresh lemon juice;
- adjust to taste
2 1/2 c Water or stock
Salt; to taste
2 tb Unsalted butter; melted

MMMMM-----------------------TEMPERED RAITA----------------------------
1 c Plain Greek yogurt
Vegetables; chopped
1 ts Cumin seeds
1 ts Black mustard seeds
Green chilies; minced
- (optional)
Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
Cilantro
Lemon wedges

Pick the rice and wash under 2 to 3 streams of water. Let soak for 30
minutes. In cheesecloth or muslin, wrap tightly the black peppercorns,
cloves, coriander seeds, and cardamom pods.

In a bowl, add all the ingredients under the heading "Chicken Balls".
Mix gently with hands to combine well. Do not apply too much pressure
while mixing else the mix will become sticky. Once mixed, apply some
oil on your hands and make balls of the size you wish. Don't make too
big balls, because these swell up after cooking. Line the balls on a
plate and refrigerate for 15 minutes.

While the chicken balls are refrigerating, to a heavy bottomed pot
with lid, add the oil and heat on high high. If using mustard oil,
heat the oil to smoking point to do away the raw smell. Reduce heat
to medium and add the sliced onions to the pot and saute them until
they turn light brown. At this point add the slit green chilies,
grated garlic (if using) & ginger, bay leaf, cumin, and cinnamon
stick to the pot and saute for 30 seconds. Next add 2-1/2 cups of
water or stock to the pot. Tip in the cheesecloth wrapped spices into
the water, add 1 ts salt and let the water come to a boil, about 8
minutes.

Once boiling, add the refrigerated chicken balls to the pot. Start by
adding a single ball, if it does not spread, add all of them one by
one in a single layer. If balls are spreading, mash them down & add a
binding agent like corn starch or egg. Let the balls cook for 5 to 8
minutes in boiling water until they are 95% cooked. Do not overcook
else they will become rock hard. Strain the balls out of the pot in a
plate and set aside. This cooking time will depend on size of your
balls.

Measure out the stock in the pot to whatever quantity is required to
cook your variety of rice. The basmati variety I use takes 2 cups
stock to 1 cup of rice to cook. Return the measured stock to the pot.
Add the soaked, drained rice to the pot along with ground nutmeg &
lemon juice. Check the seasoning again and adjust if required.

Cover the pot & bring the stock to a boil, reduce the heat to very
low, and let cook for 8 to 10 minutes. Turn off the heat, open the
lid, and add the chicken balls & melted butter gently mix with a
wooden spoon leave to steam on the stove for another 5 to 8 minutes.
Pick out the spices wrapped in cheesecloth & discard. Garnish the
rice with chopped cilantro & lime wedges. Serve with tempered raita.

continued in part 2

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