Biryani Aranchini Balls, Crispy Veg. Biryani Balls


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Biryani Aranchini Balls, Crispy Veg. Biryani Balls

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 10 cookbooks   This recipe has been viewed 4982 times

A bit of this and a bit of that makes this a mouth-watering treat! Really, you will be amazed by the number of ingredients that goes into the Biryani Aranchini Balls.

Cooked rice forms the base of the dough mixture, which is perked up with varied taste-givers like onions, green chillies, spice powders and mint.

Boiled mixed veggies and paneer add more textures and flavours to the snack, while biryani masala gives it its special and characteristic taste and aroma.

Though the recipe uses a lot of ingredients, all of them are readily available and the method is also quite easy, so you can make this snack on any day without much ado.

You can serve it as a starter at parties or enjoy it at tea-time . It tastes best with raita and roasted papad .

Try other veg ball recipes like Broccoli and Cheese Balls and Malai Paneer Dill Balls .

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Biryani Aranchini Balls, Crispy Veg. Biryani Balls recipe - How to make Biryani Aranchini Balls, Crispy Veg. Biryani Balls

Preparation Time:    Cooking Time:    Total Time:     Makes 14 balls
Show me for balls

Ingredients
1 1/2 tsp biryani masala
2 cups cooked long grained rice (basmati)
1/4 cup plain flour (maida)
2 tbsp cornflour
2 tbsp oil
1/4 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped tomatoes
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 cup boiled mixed vegetables (carrot, French beans, green peas)
1/2 cup crumbled paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
salt to taste
bread crumbs for rolling
oil for deep-frying

For Serving
tomato raita
roasted papad
Method
  1. Combine the plain flour, cornflour and ½ cup water in a deep bowl and mix well using a whisk. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on medium flame for 2 to 3 minutes or till they turn golden brown in colour.
  3. Add the ginger-garlic paste and sauté on medium flame for a few seconds.
  4. Add the tomatoes, biryani masala, chilli powder, turmeric powder and 1 tbsp water , mix well and cook on medium flame for 2 minutes, while stirring occasionally.
  5. Add the boiled mixed vegetables, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
  6. Add the rice, paneer, mint leaves, coriander leaves and salt, mix well and cook on medium flame for 3 minutes, while mashing it with the back of a spoon.
  7. Transfer the mixture on a plate and cool completely. Mash the mixture again with help of your hands.
  8. Divide the mixture into 14 equal portions and roll them in between your palms to form a ball.
  9. Dip each ball in the plain flour-water mixture and then roll it in bread crumbs till they are evenly coated from all the sides.
  10. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  11. Serve immediately with tomato onion raita and roasted papad.

Nutrient values per ball
Energy132 cal
Protein2.2 g
Carbohydrates14 g
Fiber1 g
Fat7.5 g
Cholesterol0 mg
Vitamin A146.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C2.9 mg
Folic Acid8.3 mcg
Calcium37 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.1 mg
Potassium21.8 mg
Zinc0.2 mg

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Reviews

Biryani Aranchini Balls, Crispy Veg. Biryani Balls
5
 on 31 Mar 17 11:59 AM


These starters balls when I tried it was so good a great fusion starter that the guests and my family loved it, at times when I dont want to eat them fried I just make the filling and eat that biryani with raita.