Chicken And Rice Dumplings

Chicken And Rice Dumplings - Plattershare - Recipes, food stories and food lovers

About Chicken And Rice Dumplings

It's a decorated chicken dumpling dish, known as Chicken Kodom Phool in Bengal. These dumplings are shaped like flowers, resembling the "Kodom Phul" flower that primarily grows in the tropical regions of Eastern and Southern India.
To mimic the colors of the original flower, I've made a few yellow and red-colored chicken dumplings using turmeric and red chili powder instead of food coloring.
These dumplings are cooked in steam with minimal fat, making it a healthy recipe. The key ingredients are chicken and rice.
For a healthier option, you can use brown rice, although it will take longer to cook compared to basmati rice. It's best to use a type of rice that cooks quickly.
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Recipe Time & More

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Recipe TasteSalty
Calories - 256 kcal
Servings - 2


  • 1 cup Chicken minced
  • 2 tbsp Onion finely chopped
  • 1 tsp Green Chillies finely chopped
  • 1 tsp Garlic grated or powdered
  • 1 tsp White Pepper or black pepper, crushed
  • 1 Eggs
  • 1/2 cup Rice basmati
  • 1/4 tsp Red Chili Powder for colour, optional
  • 1/4 tsp Turmeric Powder for colour, optional
  • 1 tbsp White Oil or olive oil
  • 1-2 tsp Salt or as per taste


  • Wash and soak the rice for at least 1 hour. Brown rice requires more soaking time as it takes longer to cook. For best results, use aromatic basmati rice.
  • After soaking, strain the rice using a muslin cloth to remove excess water and allow it to dry. Pat the rice with a muslin cloth or kitchen towel to further remove moisture.
  • If you want colored balls, divide the dry rice into portions. Add turmeric or chili powder to one portion of the rice. These colored portions will resemble the Kodom Flower. Leave the remaining rice in its original color.
    Chicken And Rice Dumplings - Plattershare - Recipes, food stories and food lovers
  • Put the minced chicken in a bowl. Add onion, green chili, garlic, pepper, salt and 1 tspn oil. Combine all.
  • Use your fingers to mix it well. Add egg and combine again. Refrigerate for at least 15 mins to ½ hr.
  • Make small balls out of the minced meat mix. Now quote the dumplings with rice nicely all over.
  • In a steamer or momo maker or in a pressure cooker you can cook the dumplings.
  • Brush the steamer bowl with a little oil. Arrange the rice balls in the steamer, keeping at least 1 inch distance between each ball. Cook them in the steamer for at least 20 minutes, or until the rice is fully cooked.
    Chicken And Rice Dumplings - Plattershare - Recipes, food stories and food lovers
  • You may cook these in pressure cooker without putting weight on the lid just like idli making in medium flame.
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Recipe Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 1235mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Reena Mukherjee
Reena Mukherjee

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