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Kibit Rus is in simple terms a rice patty. It is served with steaming hot, accompanied with sauce or green chutney. 

  • 1 cups / 600 gms      Basmati rice, picked washed
  • 2 Potatoes, medium-sized, peeled, quartered
  • Salt to taste
  • 1 tsp / 2 gm   Turmeric (haldi) powder
  • 2 tsp / 30 gm  Tomato paste

For the Riling:

  • 3 tbsp, / 45 ml  Refined oil
  • 3/4 cup / 90 gm Onions, mixed
  • 700gm  Lamb, ground
  • 1 tsp / 2 gm  Garam masala
  • 1 tbsp / 2 gm Black pepper (kali mirch)
  • Salt to taste
  • 4 tbsp /16 gm Parsley or green coriander(hara dhaniya), chopped
  • Refined oil for frying
  • Put the rice and potatoes in a deep pan and cover with boiling water. Add salt and turmeric powder and continue to boil until the rice and potatoes are tender and the water has been absorbed. Add the tomato paste and mix well. Then mince this mixture twice and keep aside.
  • For tie filing. heat the oil in a pan; add the onions and sauté until golden brown. Add the ground Iamb, garam masala & black pepper powder: and salt Mix wet reduce heat and continue to cook until the meat is tender. Add a little water if required Remove the pan from the heat and cool. Add the parsley or green coriander and mix well.
  • With wet hands, take a medium-sized portion of the rice and potato mix and shape into an oval, making a hollow in the center by pushing the finger through from one end. Fill this hollow with the lamb and onion stuffing. Close the edges by pressing firmly at both ends. Repeat to make 8-10 parties.
  • Heat the oil in a wok-shaped pan. When hot, deep-fry the patties until golden brown Remove with a slotted spoon and drain the excess oil on paper towels.

Not reviewed yet

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