Indian Style Arancini

Biryani arancini is a fantastic fusion recipe that is perfect for any kind of of leftover Indian rice preparation.

Biryani is a rice preparation from India which probably has a gazillion versions throughout the country. But in all versions the rice is prepared with a blend or aromatic spices, vegetables and or meat. The rice is slow cooked in all the spices so the biryani is super flavorful and fragrant. Its a meal in itself and is really powerful in flavor, for that its accompanied by light condiments like raita (yogurt dip) and different chutneys.

The biggest problem however with making biryani is that you have to make it in a substantial amount and there are almost always leftovers. Now if you are anything like me, you cant eat leftovers for more than 1 meal. In that case you are stuck with a whole lot of rice which you don’t feel like eating anymore. In situations like these its a great idea to turn them into Arancinis.

Since the rice is so flavorful already you don’t need to add much to it. I just added some crumbled paneer (Indian cottage cheese) and mashed up the whole thing with my hands. I then made medium size Arancinis with it, dipped it in a cornstarch mix, coated it in bread crumbs and deep fried it. They turned out really nice. They had a crisp coating and a flavorful center. Its a great recipe to have on hand if you have leftover biryani or any kind of pilaf. Serve the Arancini wit some chutneys or sweet relish or a yogurt sauce. They freeze really well too. Fry them and freeze them in a freezer bag and reheat them in the oven as and when needed.

Indian Style Arancini

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4 from 6 reviews

• Author: Pallavi Gupta
• Total Time: 35 minutes
• Yield: Serves 10 1x
• Diet: Vegetarian, Omnivore

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Description

Crispy fried rice balls with paneer, a fun fusion appetizer. Perfect for using up leftover biryani!

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) leftover biryani or pilaf
• 1/2 cup (118 ml) paneer (Indian Cottage Cheese, grated or crumbled)
• 2 tbsp cornstarch
• 3 tbsp cold water
• 1/2 cup (118 ml) bread crumbs
• vegetable oil for deep frying

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Instructions

1. In a large bowl, combine biryani and paneer. Mix well with clean hands, mashing any large vegetable chunks.
2. Divide the mixture into 10 equal parts, press into tight rounds or balls between your palms. Use wet hands if needed.
3. Place the balls on a tray and refrigerate for 1 hour, or cover and refrigerate overnight.
4. Heat oil in a wok or pan for deep frying.
5. In a bowl, whisk together cornstarch and water until smooth.
6. In a separate bowl, place breadcrumbs.
7. Dip one arancini into the cornstarch mixture, turning gently to coat.
8. Place the coated arancini in the breadcrumbs, shaking gently to coat evenly. Repeat with all 10 balls.
9. Deep fry the arancini at medium-low heat (approximately 325°F/163°C), turning occasionally, until golden brown.
10. Remove the arancini with a slotted spoon and place on a plate lined with paper towels.
11. Serve warm with your favorite tomato sauce, yogurt sauce, or both.

Notes

• For extra flavor, add finely chopped cilantro and green chilies to the biryani mixture.
• If you don’t have paneer, substitute with crumbled firm tofu or cooked chicken.
• Store leftover arancini in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Deep-Frying
• Cuisine: Indian Fusion

Nutrition

• Serving Size: 1 arancini
• Calories: 250
• Sugar: 5
• Sodium: 300
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 30
• Fiber: 2
• Protein: 10
• Cholesterol: 20

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