Chicken Meatballs with Rice
Make juicy chicken meatballs with rice, infused with bezar spice mix and tender cabbage—no breadcrumbs or eggs needed! This Gulf-inspired one-pot dish is packed with flavor and wholesome ingredients. Perfect for a hearty meal, it’s easy to make and incredibly satisfying. Serve with yogurt or salad for a complete feast!
Servings: 2 people
Calories: 764.68kcal
Ingredients
For the chicken meatballs: Yields 14
- 150 grams cabbage chiffonade and cooked
- 300 grams boneless chicken chopped roughly
- ½ medium onion chopped roughly
- 2 to 3 green chillies chopped roughly
- 2 to 3 garlic cloves
- 2 tablespoon chopped coriander leaves
- ½ teaspoon cumin powder
- 1 teaspoon bezar spice mix
- ¼ teaspoon turmeric powder
- ¼ teaspoon cinnamon powder
- 2 tablespoon oats flour
- Salt and pepper to taste
- 1 tablespoon ghee or butter or olive oil
For majboos rice
- 2 tablespoon olive oil
- 1 loomi dried lime
- 1 inch cinnamon stick
- 2 green cardamom
- 2 cloves
- 1 bay leaf
- ¼ teaspoon black peppercorns
- 1 large onion diced finely
- 1 medium-sized tomato chopped finely
- ¼ teaspoon bezar spice mix
- 150 grams basmati rice ⅔ cup, washed and soaked for 30 minutes and drained
- 1 pinch saffron strands brewed
- 11/2 cup hot water
Instructions
Prepare chicken meatballs
- Keep all the ingredients ready. Add all the meatballs ingredients except the oil into a large mixie grinder and pulse a few times until well combined. You should stir and wipe down the contents and pulse until mixed thoroughly. Transfer to a bowl and make equal-sized meatballs (approx 14)
- Let it rest for 10 to 15 minutes in the fridge for the flavours to marry. At this point, you can freeze it individually and then pack it in a box or bag.
- Heat some choice of oil in a pot and brown the meatballs until cooked - 5 to 7 minutes. Remove the meatballs and keep them aside. Use the same pot for making the rice.
Prepare majboos rice
- Heat ghee or olive oil and add the whole spices and saute until fragrant.
- Add the onions and sauté until almost caramelized.
- Add the tomatoes and bezar spice mix and sauté until cooked down.
- Add the drained rice and fry for a few seconds. Pour enough HOT water to submerge the rice
- Drop the meatballs carefully and bring to boil on high flame. Let it boil until there is no water on the surface.
- Reduce to the lowest flame. Sprinkle the saffron water and give a stir. Cover the pot with foil and then close with a tight lid. Keep a flat pan below this pot to prevent burnt food.
- Cook for 10 minutes and switch off the flame. Let it stay undisturbed for 8 to 10 minutes. Open and serve warm with yoghurt or green salad.
Nutrition
Calories: 764.68kcal | Carbohydrates: 86.91g | Protein: 43.65g | Fat: 26.62g
