Indian Arancini | Biryani Arancini | Video
Indian arancini balls featuring spicy biryani rice encased in a super crunchy coating
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Ingredients
Biryani:
- 1 and ½ cups jasmine rice rinsed
- 1 tablespoon oil
- ¾ cup onions finely chopped
- 1 tablespoon minced ginger ginger paste
- 1 tablespoon minced garlic garlic paste
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 2 teaspoons ground coriander coriander powder
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- 1 medium tomato chopped
- 500 g boneless chicken diced (I used chicken thighs)
- ½ cup chopped coriander cilantro leaves
- 2 tablespoons chopped mint leaves
- ½ cup water
- Salt to taste
Arancini:
- 1 cup shredded mozzarella
- 2 tablespoons chopped coriander cilantro leaves
- 1 cup all purpose flour plain flour
- 2 eggs lightly whisked
- 2 cups panko breadcrumbs or regular breadcrumbs
- Oil for deep frying
- Marinara or tomato chutney to serve
Instructions
Biryani:
- Cook rice with plenty of water. Drain. Set aside.
- Meanwhile heat oil in a large frying pan over medium-high heat. Add onions. Cook, stirring occasionally, for 3-4 minutes or until browned. Add minced garlic and ginger. Sauté, stirring occasionally, for one minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for 1 minute or until aromatic. Add tomatoes. Cook, stirring occasionally, for 3-4 minutes or until mushy. Add chicken, coriander (cilantro) leaves and mint leaves. Season with salt. Stir to combine. Pour in ½ cup water. Stir. Cook, covered, for about 8-10 minutes or until chicken is cooked through.
- Shred chicken. Stir in rice. Add ½ cup mozzarella. Stir. Leave to cool completely. Set aside.
Arancini:
- Stir 2 tablespoon coriander (cilantro) leaves into the rice. Shape 2 tablespoons biryani rice into a ball. Make an indent in the center of the ball. Place 2 teaspoon mozzarella, and mould rice around it to enclose. Repeat with the remaining biryani.
- Roll balls in flour, and shake off any excess. Dip in egg and then roll in breadcrumbs. Place in the refrigerator for 30 minutes to chill.
- Meanwhile, heat oil for deep frying in a large pan. Add balls and cook, turning occasionally, for 4-5 minutes or until golden. Drain on an absorbent towel.
- Serve with marinara sauce or tomato chutney.
Video
Notes
- For a vegetarian version of this recipe, skip chicken
- You can also use leftover biryani to make these balls
- You can also use leftover biryani to make these balls
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 16g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 274mg | Fiber: 1g | Sugar: 3g