Rice kabab is made with leftover or freshly boiled rice, mixed with finely chopped cabbage, capsicum, cheese, mashed potato, black pepper powder and chili flakes. Shaped in any form and coated with breadcrumbs, these kababs are then shallow fried to perfection until light brown. Read my easy recipe to learn the steps to make rice kabab at home.
KEY TAKEAWAYS
- Rice kabab is a quick and healthy snack item.
- Serve them with any preferred chutney, tomato sauce, mustard sauce, onion rings, lemon wedges, fresh salad or simply with a hot cup of tea.
- Rice kabab tastes slightly spicy, creamy, earthy and savory.
- Other similar recipes are hara bhara kebab, aloo tikki, soya chunk kebab, sabudana vada, and veg shami kebab.
The Ingredients:
To make the rice kabab mixture:
- 1 cup rice (freshly boiled or leftover)
- ½ cup cabbage (finely chopped)
- ½ cup capsicum (finely chopped)
- 1 piece potato (medium size, boiled, peeled, and mashed)
- 2 slices cheese (finely chopped)
- 1 tsp salt
- ½ tsp black pepper powder
- ½ tsp red chili flakes
- 2 tbsp corn flour
To shape the rice kababs:
- Cooking oil (as much as required to grease the hands)
- Bread crumbs (as much as required)
To shallow fry the rice kababs:
- Cooking oil (as much as required)
I learned this recipe from my grandmother, who never threw away anything that was leftover from the other night, even if we did not have a fridge back then. I loved them very much. One day while she was making them for me when I came back home from my hostel during college vacation, I watched her closely and wrote down the steps and ingredients later on in a notebook.
Later on, after marriage, when I made them for my in-laws for the first time, they were surprised to see that even leftover rice could be made into such a lovely tea time snack. I felt so proud and grateful to my grandmother. Now it features often as an evening snack, especially during rainy days, and my two sons and husband are ga-ga over it.
How to Make Rice Kabab? (Step by Step Guide with Images)
Step 1: Mix 1 cup of freshly boiled or leftover rice with ½ cup of finely chopped cabbage, ½ cup of capsicum (finely chopped), 1 piece of potato (medium size, boiled, peeled, and mashed), 2 slices of finely chopped cheese, 1 tsp of salt, ½ tsp of black pepper powder, ½ tsp of red chili flakes, and 2 tbsp of corn flour.
Step 2: Grease your hands with a bit of cooking oil, shape the kababs as you like and coat them nicely with breadcrumbs on all sides. Keep them on a plate to set.
Step 3: Fry them for two minutes on one side in adequate cooking oil on a medium flame. Flip and fry until light brown. Remove when done.
Step 4: Your tasty and spicy homemade rice kabab is ready.
Recipe Card
Rice Kabab
Ingredients
To make the rice kabab mixture:
- 1 cup rice freshly boiled or leftover
- ½ cup cabbage finely chopped
- ½ cup capsicum finely chopped
- 1 piece potato medium size, boiled, peeled, mashed
- 2 slices cheese finely chopped
- 1 tsp salt
- ½ tsp black pepper powder
- ½ tsp red chili flakes
- 2 tbsp corn flour
To shape the rice kababs:
- Cooking oil as much as required to grease the hands
- Bread crumbs as much as required
To shallow fry the rice kababs:
- Cooking oil as much as required
Instructions
- Mix 1 cup of freshly boiled or leftover rice with ½ cup of finely chopped cabbage, ½ cup of capsicum (finely chopped), 1 piece of potato (medium size, boiled, peeled, mashed), 2 slices of finely chopped cheese, 1 tsp of salt, ½ tsp of black pepper powder, ½ tsp of red chili flakes, and 2 tbsp of corn flour.
- Grease your hands with a bit of cooking oil, shape the kababs as you like and coat them nicely with breadcrumbs on all sides. Keep them on a plate to set.
- Fry them for two minutes on one side in adequate cooking oil on a medium flame. Flip and fry until light brown. Remove when done.
- Your tasty and spicy homemade rice kabab is ready.
