Biryani Arancini

Ingredients

• 1½ cups leftover chicken biryani
• ¼ cup fried onions
• 6-7 mint leaves
• 50 grams mozzarella cheese, cut into ½ inch cubes
• 2 eggs, broken
• Salt to taste
• 2 cups panko breadcrumbs
• Oil for deep frying
• Garlic mayo to serve
• Micro greens for garnish 

Method

1. Take leftover chicken biryani in a bowl, remove chicken pieces from biryani in a separate bowl. Shred the chicken and discard the bones.
2. Mix the shredded chicken back in the biryani. Add fried onions and mint leaves and mash it well.
3. Divide the mixture into equal portions. Flatten each portion and make a cavity in the centre to stuff with mozzarella cheese cubes. Shape them into balls and set aside.
4. Take eggs in a bowl, add salt and beat it well.
5. Dip the balls in egg mixture and roll in the breadcrumbs. Set aside.
6. Heat sufficient oil in a wok, drop in the prepared balls and deep fry till golden and crisp. Drain on an absorbent paper.
7. Place the fried balls on serving spoons, pipe out garlic mayo on top and garnish with micro greens. Serve hot.