Abu Kass Fried Rice Balls


  • 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


  • 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.

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