Biryani Arancini Balls Video Video by Tarla Dalal
This page has been viewed 4351 times
Biryani Arancini Balls Recipe (Indian Arancini) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
25 Mins
Total Time
45 Mins
Makes
18.00 balls
Ingredients
For Biryani Arancini Balls
1 1/2 tsp biryani masala
2 cups cooked long grained rice (basmati)
2 tbsp oil
1/4 cup finely chopped onion
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped tomato
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 cup boiled and chopped mixed vegetables
1/2 cup crumbled paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
salt to taste
1/4 cup plain flour (maida)
2 tbsp cornflour
bread crumbs for rolling
oil for deep-frying
For Serving With Biryani Arancini Balls
Method
For biryani arancini balls
- To make biryani arancini balls, combine the plain flour, cornflour and ½ cup water in a deep bowl and mix well using a whisk. Keep aside.
- 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.
- Add the ginger-garlic paste and sauté on medium flame for a few seconds.
- 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.
- 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.
- 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.
- Transfer the mixture on a plate and cool completely. Mash the mixture again with help of your hands.
- Divide the mixture into 18 equal portions.
- Press a little in the center of each round to make a depression. Place a cheese cube in the center of each round.
- Bring all the sides together to seal it, and roll again to form a ball.
- 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.
- 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.
- Serve the biryani arancini balls immediately with tomato onion raita and roasted papad.
See step by step images of Biryani Arancini Balls, Indian Arancini
