Kashmiri Chicken Meatball Sub

First smash up the rice a little bit in a food processor or mortar and pestle.
Then toast up the rice pieces until nice and brown
Pour in some water and stir it up.  Cook it until it is like a sticky mushy tender mass of rice.  Keep adding water as needed.
Next make the curry paste.  You can use store bought if you want.  I like to break up the cardamom pods with the handle of the knife to easily get the seeds out
Clove, cardamom, cumin, and coriander.
The mushy rice goes in the meatballs with an egg, cilantro, garlic, ginger, and of course the chicken.
Form the balls and broil them to brown.
Meanwhile, make the sauce.  Brown some onion in butter before adding ginger, garlic, chiles, and the curry powder.
Tomatoes go into the sauce and then finally the meatballs.
Finally come cauliflower finishes it off.
A little yogurt on top and your sandwich is ready!
This sandwich is amazing.
Such a fun twist on a meatball sub with interesting textures and flavors, and a nice bit of spice!
I served it with a little more of the sauce but I didn't need it.
Don't you wanna just grab it?
YES.
 Click the links for more info on making raita and curry powder.

Kashmiri Chicken Meatball Sub

  • Meatballs
  • 1 Pound Ground Chicken
  • 1 Egg
  • 1/4 Cup Chopped Cilantro
  • 1/4 Cup Raw Rice
  • 1 Clove Garlic
  • Salt and Pepper
  • Sauce
  • 14 Ounces Canned Diced Tomato
  • 2 Tablespoons Butter
  • 1 Large Onion (diced)
  • 3 Cloves Garlic (grated)
  • 2 Inches Ginger (grated)
  • 3 Fresh Thai Chiles (diced)
  • 1 Tablespoon Curry Powder
  • 1/2 Head Cauliflower (broken up into bite sized pieces)
  • Bread for the sandwiches
  • Raita
  • Yogurt
  • Cilantro
  • Cucumber
  • Garlic
  • Lime
  • Salt and Pepper

Instructions

  1. break the rice up a little in a food processor or mortar and pestle. Toast it in a dry frying pan until nice and browned. Pour in a half cup of water and stir. Add salt. Stir and cook until fully tender and it becomes a big sticky mess. Let it cool a little, then mix it in with the chicken and the rest of the meatball ingredients. Form the meatballs and put them on a baking sheet. Broil until browned, flipping once to brown evenly.
  2. Cook the onion in the butter until starting to brown. You want to cook it pretty hot so it is browned on the edges but not throughout. Add in the ginger, garlic, chiles, and spices. Stir well. Add the tomato and mix. Bring to a simmer. Add the meatballs and simmer 10 minutes. Add the cauliflower and simmer 10 more minutes.
  3. Make the raita from the instructions linked. Toast the bread. Put the meatballs into the bread and top with the sauce. Serve.