Rice Momos

Rice Momos – steamed. Something so delicious, healthy and different that you would want to make it immediately.

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  • Chicken boneless cubes ½ kg
  • Pyaz (Onion) finely chopped 2 tbs
  • Hara pyaz (Green onion) leaves finely chopped 2 tbs
  • Gajar (Carrot) grated 1 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Garam masala powder ¼ tsp
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Dark soy sauce 1 & ½ tsp
  • Chawal (Rice) basmati ½ Cup (soaked)
  • Boiling water as required
  • Salad patta (Lettuce leaves) or Bund boghi (Cabbage leaves) 3-4
  • Gajar (Carrot) grated to sprinkle
  • Hara pyaz (Green onion) leaves chopped to sprinkle
  • Lal mirch (Red chili) crushed to sprinkle

Red Chili Sauce:

  • Kashmiri lal mirch (Kashmiri red chilies) 3 (soaked & deseeded)
  • Tamatar (Tomatoes) 2 medium
  • Pani (Water) ¼ Cup or as required
  • Oil 2 tsp
  • Pani (Water) 2-3 tbs or as required
  • Cheeni (Sugar) 2 tbs
  • Namak (Salt) ¼ tsp or to taste
  • Soy sauce 1 tsp
  • Lemon juice 2 tbs
  • Safed til (Sesame seeds) 1 tsp
  • Pani (Water) 2 tbs or as required
  • Corn flour 1 tsp


In chopper,add chicken and chop well.

In bowl,add chicken mince,onion,green onion leaves,carrot,ginger garlic paste,red chili powder,garam masala powder,salt,black pepper powder,dark soy sauce,mix well & set aside.

On plate,add soaked rice and spread evenly.

Grease hands with oil,take a mixture and makes 10 balls of equal sizes (50 gms each).

Now coat balls in soaked rice & set aside.

In pot,add boiling water and heat it.

Place steam rack and sifter.

On sifter,place lettuce or cabbage leaves and rice coated balls.

Sprinkle carrot,green onion leaves,red chili crushed and prick tooth picks.

Cover & cook on high flame for 5 minutes to build up steam then set the flame to medium low and steam cook for 20 minutes.

For Red Chili Sauce:

In blender,add kashmiri red chilies,tomatoes and water,grind well & set aside.

In frying pan,add oil,grinded tomato+chili paste and cook on low flame for 3-4 minutes.

Add water and mix well.

Add sugar,salt,soy sauce,lemon juice,sesame seeds and mix well.

In water,add corn flour and mix well.

Add dissolve corn flour and mix well until sauce thickens.

Can be store in refrigerator for 3-4 days.

Recipe By: Kanwal Mohsin

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