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Recipes,Non-Veg Lunch,Non-Veg Dinner

Chicken Lion’s Head With A Bengali Twist


May 06, 2016

PREPARATION TIME

COOKING TIME

SERVES

3

PREPARATION LEVEL

Easy

INGREDIENTS

    Minced Chicken
    Egg
    Basmati Rice
    Onions
    Green Chillies
    Ginger Garlic Paste
    Bengali Mustard Sauce
    Salt

DIRECTIONS

A Chinese twist to Bengali food, Chicken Lion’s Head is made using mustard sauce and ginger-garlic.

Method:

1. Set the steamer so that the water starts to boil.

2. Take a mixing bowl and add chicken keema, salt, chopped green chillies, chopped onions, ginger-garlic paste and bengali mustard sauce.

3. Mix the mixture well and drop an egg.

4. Mix it well and roll it into balls.

5. Roll the balls in basmati rice which has been drained in water.

6. Steam it in the steamer for 7 to 8 minutes.

7. Once the rice has puffed, serve it.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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