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Tuesday, May 9, 2017

Biryani Arancini with Burrani Dip ( Indo-Intalian fusion )

IMP - This i an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 

The crafty Italians make Arancini from any leftover risotto. Makes complete sense given that the risotto itself is a labor of one's love. Throwing away such deliciousness is sheer criminal offence. So, shouldn't we take a cue from these people and give a makeover to one of India's most loved dishes. The biryani is something that takes much time and effort so there is no reason why any excess should be disposed off in an disrespectful fashion.

Hence was born the 'Biryani arancini'! A dish so delicious that it would win the approval of the Italians itself. After the superb success of the savory Panna cotta in three typical Indian flavors, I have added yet another signature dish to my name. Mama mia !! I should have been born an Italian . Or at least married one. On second thoughts, I am happy that the second option did not materialize. Coz the Italian MIL could purportedly given a run to her Indian counterpart when it comes to the 'saas-bahu' melodrama bit. Gawd !!!

But coming back to the recipe, the Biryani arancini is simple to prepare. Since it is already loaded with beautifully aromatic spices, it does not require any additional spices. It is just needs to be shaped into balls, dipped in egg wash and rolled in bread crumbs before being dunked into hot oil. And instead of serving it with Arrabiata that usually goes with the crunchy Arancini balls, just whip up a pretty elementary but incredibly flavorsome Burrani dip ( inspired by the Burrani raita ofcourse ).  A win-win situation !!

Read on for the recipe -















Preparation Time - 15-20 mins

Ingredients -

For the arancini -

  • 2 cups chicken biryani
  • 1 egg 
  • 1 cup bread crumbs
  • 1 cup grated mozarella 
  • 1/2 cup all purpose flour
  • 2 pinch salt 
  • 8-10 peppercorns ( freshly ground )
  • oil for deep frying


For the Burani Dip -

  • 1 cup greek yogurt
  • 2 garlic cloves
  • 2 pinch roasted cumin
  • 2 pinch red chili powder (optional)
  • black salt 
  • 1/2 tsp sugar

Preparation - Remove any bones from the chicken pieces and shred them into smaller bits. 

If any whole spices (like cardamom, bay leaf, cloves, cinnamon, etc) are present in the rice, they too need to be removed.

Break the egg into a bowl, add the salt and beat it gently.

Take the rice in a mixing bowl. Add the mozzarella and half of the beaten egg. Mix together. 

Scoop out small amounts of the rice mixture, press into a compact mass and shape into balls. 

Roll each ball in the flour, then dunk into the egg wash ( add the powdered peppercorn to it before doing so ) and finally roll over the bread crumbs to form a uniform layer.

Repeat the same process with the remaining rice mixture.

To make the dip, take all the ingredients in a small bowl and mix together. Let it stand for 15-20 mins for the garlic flavor to infuse into the yogurt. 

Pass the yogurt through a sieve to make a smooth creamy dip.

Cooking - Heat the oil and gently place 2-3 arancini balls in it at a time to prevent overcrowding and to allow the balls to cook uniformly.

Cook on medium flame for about 4 minutes each. A crunchy brown layer should form all over.

Remove with a slotted spoon and place on paper towels to absorb the excess oil.







































Serve immediately with the Bhoorani dip.



1 comment:

  1. Wow, must certainly try this someday, bookmarked for posterity 😊

    ReplyDelete

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