Description
Crispy fried rice balls with paneer, a fun fusion appetizer. Perfect for using up leftover biryani!
Ingredients
Units
Scale
- 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
Instructions
- In a large bowl, combine biryani and paneer. Mix well with clean hands, mashing any large vegetable chunks.
- Divide the mixture into 10 equal parts, press into tight rounds or balls between your palms. Use wet hands if needed.
- Place the balls on a tray and refrigerate for 1 hour, or cover and refrigerate overnight.
- Heat oil in a wok or pan for deep frying.
- In a bowl, whisk together cornstarch and water until smooth.
- In a separate bowl, place breadcrumbs.
- Dip one arancini into the cornstarch mixture, turning gently to coat.
- Place the coated arancini in the breadcrumbs, shaking gently to coat evenly. Repeat with all 10 balls.
- Deep fry the arancini at medium-low heat (approximately 325°F/163°C), turning occasionally, until golden brown.
- Remove the arancini with a slotted spoon and place on a plate lined with paper towels.
- 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