Make the Rice

• Rinse the rice in a fine-mesh strainer until the water runs clear.
• Add the rice to a pot and add 3 cups of water, 1.5 Tbs butter and ½ teaspoon salt.
• Bring the water to a boil over high heat.
• Reduce the heat to low, then cover and allow to simmer for 18-20 minutes, or until the water has evaporated.
• Remove the pot from the heat. It should sit covered for 8-10 minutes.
• Divide the rice evenly into two bowls. Add the dried dill to one bowl and the sumac to the other. (Optional but recommended)
• Mix well and set aside.

Make the Chicken Filling

• Finely chop the chicken breast to resemble course ground meat.
• Add the chicken kabab seasoning, or substitute with a similar seasoning.
• Allow the marinated chicken to rest in the refrigerator for 10 minutes.
• Heat up a pan with oil on medium high heat, then sauté the chicken, adding the thinly sliced onions once the meat has been seared on one side.
• Sauté until meat is cooked through and onions are soft, then set aside.

Assemble the Rice Balls

• Place a piece of plastic wrap in a small bowl.
• Using a spoon or cookie scoop, add one scoop of rice to the center of the plastic wrap.
• Spread the rice out evenly with the back of a cookie scoop or your fingers, moistening your hands with water to prevent sticking.
• Add a scoop of meat to the center of the rice.
• Top with another scoop of rice, making sure to cover the meat completely.
• Flatten the top of the rice ball with your hand or the back of a cookie scoop dipped in water.
• Gather the plastic wrap around the rice ball and twist it tightly to form a ball.
• Apply some pressure to rice to make sure it is firm all around.
• Freeze for at least 15 minutes to firm up the rice balls, or up to 3 months for long term storage.

Pan Frying or Air Frying

For Pan Frying

• Heat 2 tablespoons of oil in a small non-stick pan over medium heat. Add more oil if necessary, depending on the size of your pan.
• Add several of the rice balls to the pan and fry for 4-6 minutes before turning.
• Flip the rice balls only when the side is golden brown. Continue until the rice balls is golden all around. Serve and enjoy!

For Air Frying

• Preheat the air fryer to 400 degrees Fahrenheit.
• Brush each rice ball with oil.
• Place the rice balls in the air fryer and set the timer for 12 minutes. They should not be overcrowded.
• Flip the rice balls and set for an additional 9-13  minutes or until crispy and golden brown all around. Serve and enjoy!