Ingredients:

• 4 tbsp of butter (room temperature)
• 1 finely chopped onion
• 1 and 1/2 cups of Abu Kass basmati rice (washed and soaked for half an hour)
• Two cubes of chicken broth dissolved in 2 and 1/2 cups of boiling water
• A pinch of saffron
• 2 eggs (beaten)
  
  

The filling:

• 1 chicken breast (chopped in small pieces)
• 1 onion (minced)
• 1 green onion (finely chopped)
• 2 cloves of garlic (crushed)
• 1/2 a tsp of mixed spices
• Salt and pepper to taste
• A small amount of corn oil
• Mozzarella cheese
• Breadcrumbs
• Frying oil
  
  

Instructions:

• Heat half the amount of butter then add the chopped onion.
• Once the onion softens add the rice and stir.
• Then add half of the chicken broth and a pinch of saffron.
• Let the ingredients boil and stir until the water evaporates.
• Then add the rest of the chicken broth and leave on low heat until cooked.
• Remove from heat and add the rest of the butter and stir.
• Leave it until it cools then add the beaten eggs and stir.
• For the filling: add oil to the pan, then add the onion until they soften.
• Once softens add the chicken pieces and stir.
• Then add the capsicum, garlic, pepper, salt, black pepper and a little water.
• Cover and set aside until fully cooked.
• After the rice cools take a spoonful and put it on the palm of your hand and put a little filling, then cover it with a second spoonful of rice and roll it up, then cover it with breadcrumbs (for easy formation, put a little oil on the hand so that the rice does not stick).
• Put the rice balls in the freezer for an hour until they stick before frying.
• Then fry them in deep oil until they take on a golden color.