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  1. Mix together boneless chicken, fresh coriander, green chilies, curry leaves, 1 tsp cumin seed and 1 tsp salt. Grind the mixture to a fine mince and refrigerate for 1/2 hour.

  2. Shape the chilled mince into small balls. Return to the refrig­erator.

  3. Heat cooking oil in a pot, fry the ginger, garlic and onions. Add whole garam masala, chicken stock, salt and 1 liter of water to the pot.

  4. Bring to the boil. Add fennel seed and simmer covered for 30 minutes. Strain the liquid and discard any solids.

  5. Pour liquid back into the pot and add chicken meatballs. Cook for 10 minutes. Add the rice. Cook until all liquid evaporates.

  6. Cover the pot and cook on low heat for 15 minutes.