Soak rice in water for 1 hour. Chop veggies, chop garlic and dhania finely
Add minced chicken in bowl together with red, yellow and green bell peppers, salt, black and white pepper, grated carrots, dhania, paprika and garlic
Add beaten egg into the chicken mixture and mix thoroughly
Drain the rice and add in grated carrots and dhania, mix well
Oil your hands. Scoop medium sized round chunks of the chicken mixture and form into round balls
Dip the chicken mixture into the rice mixture and coat well. Press gently so the rice mixture is evenly coated on the chicken balls
Repeat until all the chicken balls are coated with the rice mixture
Arrange the rice balls on a mettalic sieve. We will be steaming them
Pour water in a large sufuria the same size as the sieve. Place the sieve with the rice balls on top of the sufuria with the water and cover with a lid
On medium high heat steam the rice balls until both the rice and minced chicken is cooked through
To be sure chicken and rice is cooked the rice should have "porcupine" like spikes on top
Serve over a bed of lettuce
