- 2 cups shredded Cooked Chicken
- 1 1/2 cups uncooked rice
- 3 cups chicken broth
- 1/2 cup milk
- 5 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups chopped fresh cilantro
- 1/4 teaspoon turmeric powder
- salt & pepper to taste
- 1 1/2 cups crushed tomatoes
- 4 garlic cloves, finely chopped
- 3 tablespoons vegetable oil
- 1/2 teaspoon dried oregano leaves
- salt & pepper to taste
For rice balls:
For sauce:
First place the rice in a large bowl. Pour lukewarm water over it, stir and pour off the water. Repeat four times or until water runs clear.
Place the rice and chicken broth in a pot. Cover the pot and bring to a boil. Reduce the heat to medium-low and let simmer until rice completely cooked and all of the liquid is absorbed, stirring occasionally. Remove from heat and allow to cool slightly.
Add milk and 3 tablespoons oil to the cooked rice. Use your hands to mash the rice. Set aside.
Heat 2 tablespoons oil in a pan over medium heat. Add onions and sauté until slightly golden. Add garlic and sauté for 1 minute. Add turmeric powder and stir well. Then add the shredded chickens and heat for 2-3 minutes.
Add the chicken mixture and cilantro to the rice, and combine well. Add salt and pepper to taste.
Preheat oven to 350 degrees F.
Spray 2 baking dishes with non-stick cooking spray. Take 1/2 cup of the mixture and shape into a ball. Continue shaping until all the rice mixture is used. Arrange the rice balls spaced slightly apart on the baking dishes.
Bake in the oven until golden, about 28-30 minutes.
While rice balls are cooking, prepare the sauce: heat 3 tablespoons oil in a saucepan over medium heat. Add garlic and sauté for 1 minute or until fragrant.
Add crushed tomatoes, oregano, salt and pepper. Add 3/4 cup boiling water. Simmer for 20-25 minutes or until desired thickness.
Serve the rice balls alone or with tomato sauce.