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Biryani Arancini

Leftover chicken biryani turned into delicious Italian starter – arancini stuffed with mozzarella cheese cubes This is a Sanjeev Kapoor exclusive recipe.

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Biryani Arancini

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Main Ingredients Leftover chicken biryani, Fried onions
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 list for Biryani Arancini

  • 1 1/2 cups Leftover chicken biryani
  • 1/4 cup Fried onions
  • 6-7 Fresh mint leaves
  • 50 grams Mozzarella cheese cut into 1/2 inch cubes
  • 2 Eggs broken
  • to taste Salt
  • 2 cups Panko breadcrumbs
  • to deep fry Oil
  • to serve Garlic mayonnaise
  • to garnish Micro greens

Method

  1. Take leftover chicken biryani in a bowl, remove chicken pieces from biryani in a separate bowl. Shred the chicken meat and discard the bones.
  2. Add the shredded chicken back to the biryani, add fried onions and mint leaves, mix and mash it well.
  3. Divide the mixture into equal portions. Flatten each portion on hour palm and make a cavity in the centre, place 1 mozzarella cheese cube in it and shape them into balls.
  4. Heat sufficient oil in a wok.
  5. Take eggs in a bowl, add salt and beat it well. Spread the panko breadcrumbs on a plate. Dip each balls in egg mixture and roll in the breadcrumbs and place them on another plate.
  6. Slide in the prepared balls into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
  7. Place the fried balls on soup spoons, pipe out garlic mayo on top, garnish with micro greens and serve hot.
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