Sunday, January 13, 2013

Saffron Rice with Chicken Meatballs in Walnut Gravy

This is a heavenly combo and the flavours are ultimate. I can say in simple words, finger licking good! These must have originated from Kashmir, since the two main ingredients Saffron and walnut are major produce of Kashmir.

The rice here is subtly flavoured and bland with the distinctive aroma of Saffron while the meat ball gravy has all the spices and substance within. The blended walnuts and cream leave a delicious feel in your mouth as you pamper yourself with each spoonful of saffron rice mixed with the gravy. Guaranteed to win many hearts, this one!

Chicken Meat Balls in Walnut Gravy
(Recipe courtesy:

Chicken mince  -  400 grams
Red chilli powder  -   1 teaspoon
Cumin powder  -   1/2 teaspoon
Garam masala powder   -  a pinch
Salt  -   to taste
Chicken stock  -   4 cups
Green cardamoms   -  2
Green chillies   -  4
Walnuts  -  1/2 cup
Onions  -   2 medium
Oil  -   1 tablespoon
Ginger paste   -  1 tablespoon
Garlic paste  -   1 tablespoon
Tomato paste  -   2 tablespoons
Cream   -  2 tablespoons


Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly. Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to a boil, crush green cardamoms and add to chicken stock.
Add chicken balls to boiling stock, lower the heat and continue to cook until chicken balls are cooked and stock has almost evaporated.
Keep aside.
Remove stems, wash and chop green chillies.
Boil walnuts and then grind to a fine paste.
Peel, wash and cut onions into halves.
Boil in one cup of water till soft, drain and grind to a paste.
Heat oil, add boiled onion paste and cook till oil begins to separate.
Add ginger, garlic paste, green chillies and cook for a moment.
Add tomato paste and bring to a boil.
Lower the heat.
Add fresh cream, stirring continuously.
Add meat balls and bring to a boil.
Adjust salt.
Serve hot.

Saffron Rice

Basmati Rice - 2 Cups
Water - 4 Cups
Bay Leaf - 1
Green cardamoms - 2
Cloves - 2
Cinnamon - A small piece
Saffron - A pinch dissolved in 1/2 cup warm milk
Salt - To Taste
Ghee - 1 Tsp

Wash and soak basmati rice in water for 20 mins.
Heat ghee in a thick bottomed vessel. Fry the dry spices.
Add 4 cups water and bring to a boil.
Add the soaked drained rice and salt to taste.
When the rice starts boil, add the saffron in milk and mix gently.
Cover, simmer and cook on slow heat till all the water is absorbed by the rice.


Make a mould of saffron rice in a bowl.
Arrange the rice mould upside down on a plate.
Make a crater in the mould with a ladle.
Pour Chicken Meat Balls with Curry into the crater and garnish with freshly chopped coriander leaves.


narendra said...

Is it a Kashmiri recipe?

Rajanikanth Shenoy, Kudpi said...

Yes. Saffron Rice is a Kashmiri dish. Recipe is from Chef Sanjeev Kapoor's website as mentioned with a few changes made.


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