Hot Garlic Rice Ball with Crispy Rice Topping

                                         Hot Garlic Rice Ball with Crispy Rice Topping

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.