Maria NasirMeatballs are the ultimate comfort food for me ! I love their combination with rice, cooked separate in a SouthAsian style gravy and served with Pulao or cooked with rice as a complete, wholesome and hearty meal.
This recipe for Chilli Garlic Rice With Corn and Meatballs is spicy, flavourful and a one pot comfort food. Can be prepared very quickly if you make and freeze the meatballs ahead of time. Actually keeping ready to use meatballs in your freezer can come in really handy when you need to make a quick and yummy meal.
The quantity of chilli paste in this recipe makes medium to very hot rice, depending on the intensity of chillies used. If cooking for kids reduce the quantity of chilli paste.
It’s a perfect meal for busy week nights, lazy weekends or big family get togethers. Enjoy !
For Meatballs
1/2 kg chicken mince
4 cloves garlic
1/2 inch piece ginger
1/4 cup parsley or coriander, chopped
1 green chilli pepper, chopped
1 teaspoon salt or to taste
1 teaspoon paprika
1 egg
1+1/2 bread slice, soaked in milk
For Rice
4 cups long grained rice
1 medium onion, chopped
4 cloves garlic, crushed
2 tablespoons red chilli paste, (reduce for less hot)
1 teaspoon ground cumin
2 cloves
1 cup chicken stock
1 cup corn kernel, fresh or canned
Water to cook the rice
1/4 cup vegetable oil
This Is What You Do :
Add ginger, garlic, salt and paprika to a food processor and whiz, add this mix to chicken mince.
Dip the bread slices in milk and squeeze out the excess liquid. Beat an egg, add bread, egg, coriander and green chilli pepper to mince and mix thoroughly with hands.
Make meatballs slightly bigger than a walnut, set aside.
Heat oil in a large wok. Add meatballs and fry till light golden on outside.
Add onions and keep cooking till onions are golden too. Add garlic, chilli paste, cumin, cloves, salt and chicken stock.
Cover the pan and let it simmer for 5-6 minutes on medium low heat.
Add rice, pour in water to come 1 inch above the contents of the pan. Cover the pan and continue to simmer till the rice is half cooked, stir in corn kernels, cover and keep cooking till the rice is tender and fluffy.
Garnish with spring onions and your favourite fresh herb, parsley/coriander/cilantro.
Serve hot with some extra chilli sauce on side.
Serves 6
Tips : if using canned corn kernels, rinse them before adding to the rice to get rid of extra salt and preservatives.
If using fresh corn kernels, blanch them in unsalted water before adding to the rice as salt toughens the kernels.