Biryani Arancini Balls, Indian Arancini
by Tarla Dalal
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biryani arancini balls recipe | Indian arancini | veg biryani arancini | with amazing 34 images.
You will be amazed by the number of ingredients that goes into the Biryani Arancini Balls. Indian arancini are cheese stuffed rice balls coated in bread crumbs and deep fried.
Derived from Italy, but here we have given it an Indian twist. You can use this Indian arancini as a party starter or if you have left over biryani then this recipe is ideal choice for snack time.
To make biryani arancini balls, first we need to make a fresh batch of biryani if we do not have left over. Take oil in a pan, add onions, ginger garlic paste and cook. Add tomatoes and further, add biryani masala. Further, add Indian spices like turmeric powder and chili powder. Add little water and cook the masala. Further, add mixed boiled veggies and rice. Add paneer, mint leaves and coriander leaves.
Coriander and mint leaves would give a refreshing flavor to the biryani arancini balls. Mix well and mash with back of the spoon. Mash a little well as the big chunks of veggies may break the arancini balls. Further, divide and roll in between your palms and also stuff mozzarella cheese cubes in the middle of the ball and roll well. Next, dip the ball in the cornflour and water slurry, roll in bread crumbs and deep fry until golden brown in color.
Make sure you serve Indian arancini hot and immediately. Only then the taste and the ooziness of cheese can be enjoyed. If you prepare and have Indian arancini later, it may get soggy and also lose out on taste.
Boiled mixed veggies and paneer add more textures and flavours to the biryani arancini balls, 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 .
Enjoy biryani arancini balls recipe | Indian arancini | veg biryani arancini |with detailed step by step recipe photos below.
- 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.
Biryani Arancini Balls Video
Biryani Arancini Balls, Indian Arancini recipe with step by step photos
To make Biryani arancini balls you can make use of leftover Biryani or make a fresh batch like us. To make quick veg biryani, heat the oil in a deep non-stick pan.
Once the oil is hot, add onions.
Sauté on a medium flame for 2 to 3 minutes or till they turn golden brown in colour.
Add ginger-garlic paste.
Sauté on a medium flame for a few seconds or until the raw smell goes away.
Add biryani masala. You can use store-bought, readymade biryani masala or make a fresh aromatic biryani masala spice mix at home using this detailed recipe with step by step photos.
Add chilli powder.
Add turmeric powder.
Add 1 tbsp water to prevent the dry spices from burning.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add boiled mixed vegetables. We have used carrot, French beans, green peas which have been boiled in the microwave. Other vegetables like broccoli, cauliflower, potatoes can also be added if you like.
Mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
Add rice. You can make use of leftover rice or cook a fresh batch using a stovetop, microwave or pressure cooker. Our website even has a recipe on How To Cook Basmati Rice for Biryani which can help you make fragrant rice for biryani arancini balls.
Add paneer. Generally, we add cubes of paneer but, since we are making biryani balls, we have crumbled them and added. Check out this recipe and learn How To Make Paneer Using Cow’s Milk.
Add mint leaves to give a refreshing flavour to the veg biryani arancini balls.
Add coriander leaves.
Mix well and cook on a medium flame for 3 minutes.
Do mash it with the back of a spoon.
Transfer the mixture on a plate and cool completely.
Mash the mixture again with the help of your hands. You don’t want any big chunks of veggies in the mix or else the biryani balls will break.
For the coating of crispy veg biryani balls, we will be using a plain-flour water mixture. Toi prepare that take plain flour in a bowl.
Add cornflour. We have used both maida and cornflour to get that really crunchy outer covering and provide a nice binding to the veg biryani balls.
Add ½ cup water and mix well using a whisk. Keep aside.
Divide the biryani mixture into 18 equal portions.
Shape a portion into a ball.
Flatten between your palms lightly.
Press a little in the center to make a depression.
Place a cheese cube in the center of the round. We have used mozzarella cheese here but you can even use Cheddar or any melting, tasty cheese instead.
Bring all the sides together to seal it and roll again to form a ball.
Dip a ball in the plain flour-water mixture. Always dip the arancini in the flour mixture first as it acts as a glue and helps in coating with breadcrumbs.
Then roll it in bread crumbs till they are evenly coated from all the sides. Alternatively, you can make use of panko crumbs, crushed cornflakes, semolina to coat the veg biryani balls.
Similarly, coat all the biryani balls in plain-flour water mixture and breadcrumbs. Keep aside. If not frying immediately, keep them in the refrigerator. Also, refrigerating makes Biryani arancini firm which helps in frying easily.
For frying the Biryani Arancini balls, heat the oil in a deep non-stick pan and drop a few balls at a time. Do not stir them for a minute after dropping in oil otherwise they may crack and break into pieces. Do not over-crowd the pan or else the temperature of the oil will drop drastically. If the biryani balls are fried at a low temperature they tend to absorb more oil.
Deep-fry biryani balls on a medium flame till they turn golden brown in color from all the sides.
Drain veg biryani balls on an absorbent paper.
Serve Biryani arancini immediately with tomato onion raita and roasted papad. If you liked this crispy biryani balls recipe then also check out Corn, Spinach and Rice Balls, Crispy Rice Balls, Rice and Cheese Balls.
Nutrient values per ball
|Vitamin A||146.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||2.9 mg|
|Folic Acid||8.3 mcg|
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