Mumbai Chicken Rissoles & Brown Rice
with Cucumber Salad & Mint Yoghurt
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
You're going to love this saucy number! Chicken meatballs are simmered in a creamy Mumbai-spiced sauce, then served with brown rice and zingy cucumber for added flavour and texture. Don't forget the dollop of cooling mint yoghurt on top! This recipe is under 650kcal per serving.
Ingredients
1 packet
brown rice
½ sachet
brown mustard seeds
(Contains: Gluten, Wheat)
1 packet
garlic paste
1 packet
chicken mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1
cucumber
1
tomato
1 bag
mint
1 packet
tomato paste
1 bag
mixed salad leaves
1 packet
greek style yoghurt
(Contains: Milk)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs)
⅓ cup
water
1 pinch
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside. • Return saucepan to medium heat with a dash of olive oil. Add brown mustard seeds (see ingredients) and 1/2 the garlic paste and cook until fragrant, 1 minute. Return rice to saucepan and stir to combine. Remove from the heat. • Meanwhile, in a medium bowl, combine chicken mince, fine breadcrumbs, the egg and a good pinch of salt and pepper. Set aside to rest, 5 minutes.
TIP: Letting the mixture rest, will help the rissoles hold their shape while cooking.
• Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• Roughly chop cucumber, tomato and mint leaves. • In a medium bowl combine cucumber, tomato and mixed salad leaves. Drizzle with the vinegar and olive oil. Season to taste. • In a small bowl, combine 1/2 the Greek-style yoghurt and mint.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add rissoles and cook, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The rissoles will char slightly in the pan, this adds to the flavour!
• Wipe out frying pan and return to a medium-low heat with a drizzle of olive oil. Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water and a pinch of brown sugar. Remove from heat. Stir through remaining yoghurt. Season to taste.
• Divide brown rice between bowls. Top with Mumbai chicken rissoles, spooning over sauce from the pan. • Serve with cucumber salad and mint yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found the mustard rice and tomato sauce competing. Adding garlic or coriander to the rissoles could boost flavour.
- Ease of prep: Some found the recipe fiddly to cook. The rice may need longer cooking time than suggested.
- Suggestions: Adjust spice levels to taste. Consider adding garlic or coriander to the chicken mixture for extra flavour.
- Portions: A few customers felt the serving size, particularly the salad, was too small for two adults.
