New Update
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| Main Ingredients | Leftover chicken biryani, mozzarella cheese, panko breadcrumbs |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
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
- Take leftover chicken biryani in a bowl, remove chicken pieces from biryani in a separate bowl. Shred the chicken and discard the bones.
- Mix the shredded chicken back in the biryani. Add fried onions and mint leaves and mash it well.
- 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.
- Take eggs in a bowl, add salt and beat it well.
- Dip the balls in egg mixture and roll in the breadcrumbs. Set aside.
- Heat sufficient oil in a wok, drop in the prepared balls and deep fry till golden and crisp. Drain on an absorbent paper.
- Place the fried balls on serving spoons, pipe out garlic mayo on top and garnish with micro greens. Serve hot.
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