Steamed Chicken & Rice Dumplings (Kodom Phool)
35 minutes
1378 reads
About Steamed Chicken & Rice Dumplings (Kodom Phool)
Imagine delicate, flower-shaped dumplings, bursting with flavor and steaming hot. These Kodom Phool, a Bengali delicacy, are as healthy as they are beautiful, a true feast for the senses.Fragrant basmati rice encases a savory minced chicken filling, delicately spiced with turmeric and chili powder. The vibrant yellow and red hues mirror the Kodom flower, making these dumplings a work of art.Steamed to perfection, these light and wholesome bites are ideal for breakfast, a delightful brunch, or a satisfying afternoon snack. Experience the magic of Kodom Phool!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Rice
- 1/2 cup Basmati Rice
- 1/4 tsp Chili Powder for color, optional, red
- 1/4 tsp Turmeric Powder for color, optional
Instructions
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
- Soak the rice in cold water for at least 1 hour. Soaking helps the rice cook evenly and results in a fluffier texture.
- Drain the soaked rice and spread it on a clean kitchen towel or muslin cloth to dry completely. If desired, divide the rice and gently toss portions with turmeric and red chili powder for color.
- In a mixing bowl, combine the minced chicken, chopped onion, green chili, grated garlic, white pepper, salt, and 1 tablespoon of olive oil.
- Thoroughly mix the chicken filling with your hands. This ensures the ingredients are evenly distributed. Add the egg and mix again.
- Refrigerate the chicken mixture for at least 15 minutes. Chilling helps the mixture firm up, making it easier to shape.
- Form the chilled chicken mixture into small balls. Roll each chicken ball in the dried rice, ensuring it's fully coated.
- Lightly grease a steamer basket with oil. Arrange the rice-coated chicken dumplings in the basket, leaving space between them for steam circulation.
- Steam the dumplings for 20 minutes, or until the chicken is cooked through and the rice is tender. Alternatively, you can cook them in a pressure cooker without the weight, similar to making idli, over medium heat.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when searing the chicken. This will ensure even browning and prevent steaming.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
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Recipe Nutrition
Calories: 256kcalCarbohydrates: 40gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 23mgSodium: 1235mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 115IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Reena Mukherjee
Articles: 12
3 Comments
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This is perfect! Can’t wait to taste it.
What a delicious idea! Thanks for sharing.
I’m in love with this recipe already!