Irsiya (chicken) balls with tomato coriander sauce
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 45 minutes
3 cups Basmati rice
2 pcs chicken breast
½ cup Grana Padano grated
1 teaspoon Cardamon powder
130 g Butter
2 L water
2 cups all-purpose Flour
3 cups breadcrumbs
2 garlic cloves
3 sage leaves
½ celery stalk
6 tomatoes, roughly chopped
3 cups peeled tomatoes, blended (or 1 tin)
½ bunch coriander, freshly chopped
½ cup corn oil
1 teaspoon Sugar
In a pot with boiling water, add basmati rice, cardamon, butter, salt and pepper.
Chop chicken breast into small cubes then add to the pot and keep it boiling until it becomes well cooked, and the rice is sticky.
Add the grated Grana Padano and mix well to ensure that the cheese is melted.
Chill the mixture and then shape balls of around 40 g each and freeze for 30 minutes
Coat each ball first in flour, then with egg and finally in breadcrumbs
Sauté the onion, garlic, celery, leek, chopped sage with olive oil then add the peeled tomatoes with salt, pepper & sugar. Cook for 20 minutes. Add chopped coriander
Deep fry the irsiya balls in hot oil until they are golden.
Serve with the tomato coriander sauce