Mumbai Chicken Rissoles & Brown Rice
with Cucumber Salad & Mint Yoghurt
You're going to love this saucy number! Chicken meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
brown rice
½ sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
garlic paste
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
cucumber
1
tomato
1 bag
mint
1 packet
tomato paste
1 bag
mixed salad leaves
1 packet
greek style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
⅓ cup
water
1 pinch
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside. • Return saucepan to medium heat with a dash of olive oil. Add brown mustard seeds (see ingredients) and 1/2 the garlic paste and cook until fragrant, 1 minute. Return rice to saucepan and stir to combine. Remove from the heat. • Meanwhile, in a medium bowl, combine chicken mince, fine breadcrumbs, the egg and a good pinch of salt and pepper. Set aside to rest, 5 minutes.
TIP: Letting the mixture rest, will help the rissoles hold their shape while cooking.
• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• Roughly chop cucumber, tomato and mint leaves. • In a medium bowl combine cucumber, tomato and mixed salad leaves. Drizzle with the vinegar and olive oil. Season to taste. • In a small bowl, combine 1/2 the Greek-style yoghurt and mint.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add rissoles and cook, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The rissoles will char slightly in the pan, this adds to the flavour!
• Wipe out frying pan and return to a medium-low heat with a drizzle of olive oil. Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water and a pinch of brown sugar. Remove from heat. Stir through remaining yoghurt. Season to taste.
• Divide brown rice between bowls. Top with Mumbai chicken rissoles, spooning over sauce from the pan. • Serve with cucumber salad and mint yoghurt. Enjoy!