Tarla Dalal's video: Biryani Arancini Balls by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Biryani-Arancini-Balls-Indian-Arancini-41579r ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/ Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter | https://twitter.com/Tarla_Dalal You will be amazed by the number of ingredients that goes into the Biryani Arancini Balls. Indian arancini are cheese stuffed rice balls coated in bread crumbs and deep fried. Derived from Italy, but here we have given it an Indian twist. You can use this Indian arancini as a party starter or if you have left over biryani then this recipe is ideal choice for snack time. You can serve it as a starter at parties or enjoy it at tea-time. It tastes best with raita and roasted papad. Preparation Time: 20 minutes. Cooking Time: 25 minutes. Makes 18 balls For Biryani Arancini Balls 1½ tsp biryani masala 18 mozzarella cheese cubes 2 cups cooked long grained rice (basmati) 2 tbsp oil ¼ cup finely chopped onions 2 tsp ginger-garlic (adrak-lehsun) paste ¼ cup finely chopped tomatoes ½ tsp chilli powder ¼ tsp turmeric powder (haldi) ½ cup boiled and chopped mixed vegetables ½ cup crumbled paneer (cottage cheese) ¼ cup chopped mint leaves (phudina) ¼ cup chopped coriander (dhania) Salt to taste ¼ cup plain flour (maida) 2 tbsp cornflour Bread crumbs for rolling Oil for deep-frying For serving with biryani arancini balls Tomato raita Roasted papad 1. Combine the plain flour, cornflour and ½ cup water in a deep bowl and mix well using a whisk. Keep aside. 2. Heat the oil in a deep non-stick pan, add the onions and sauté on medium flame for 2 to 3 minutes or till they turn golden brown in colour. 3. Add the ginger-garlic paste and sauté on medium flame for a few seconds. 4. Add the tomatoes, biryani masala, chilli powder, turmeric powder and 1 tbsp water, mix well and cook on medium flame for 2 minutes, while stirring occasionally. 5. Add the boiled mixed vegetables, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon. 6. Add the rice, paneer, mint leaves, coriander leaves and salt, mix well and cook on medium flame for 3 minutes, while mashing it with the back of a spoon. 7. Transfer the mixture on a plate and cool completely. Mash the mixture again with help of your hands. 8. Divide the mixture into 18 equal portions. 9. Press a little in the center of each round to make a depression. Place a cheese cube in the center of each round. 10. Bring all the sides together to seal it, and roll again to form a ball. 11. Dip each ball in the plain flour-water mixture and then roll it in bread crumbs till they are evenly coated from all the sides. 12. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato onion raita and roasted papad.