Vegetable Biryani Arancini with Mint-Cilantro Chutney

A fun and flavorful appetizer featuring fried rice balls made with leftover vegetable biryani, served with a refreshing mint-cilantro chutney.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

3cupsVegetable Biryani(Cooked, preferably day-old. Any vegetable biryani will work.)

£3.50

0.5cupAll-purpose Flour

£0.15

0.3cupCornstarch

£0.10

0.5cupWater(For the batter.)

1cupBread Crumbs(Panko bread crumbs recommended for extra crispiness.)

£0.40

3cupsOil(For deep frying. Vegetable or canola oil.)

£1.50

1cupFresh Mint(Packed)

£1.20

1cupFresh Cilantro(Packed)

£1.00

2 Green Chilies(Adjust to taste, seeded for less heat.)

£0.30

1inchGinger(Piece, peeled)

£0.25

2clovesGarlic

£0.10

2tablespoonsLemon Juice(Freshly squeezed.)

£0.20

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonCumin Powder(optional)

£0.05

2tablespoonsYogurt(Plain, unsweetened yogurt. Optional, adds creaminess to chutney)

£0.15

Total Cost

£8.91

£2.23 per serving

Instructions

1.
**Prepare the Mint-Cilantro Chutney:** Combine mint, cilantro, green chilies, ginger, garlic, lemon juice, salt, cumin powder, and yogurt (if using) in a food processor or blender. Blend until smooth, adding a little water if needed to achieve desired consistency. Taste and adjust seasonings as needed. Set aside.
2.
**Form the Arancini:** Gently combine the vegetable biryani with 1/4 cup all-purpose flour and mix well. Take a small portion of the biryani mixture (about 2 tablespoons) and roll it into a ball. Repeat until all the biryani mixture is used. You should get about 10-12 arancini.
3.
**Prepare the Batter:** In a bowl, whisk together the remaining 1/4 cup all-purpose flour, cornstarch, and water to form a smooth, lump-free batter.
4.
**Coat the Arancini:** Dip each biryani ball into the batter, ensuring it is fully coated. Then, roll it in the breadcrumbs, pressing gently to help them adhere.
5.
**Fry the Arancini:** Heat the oil in a deep frying pan or Dutch oven over medium heat (around 350°F/175°C). Carefully add the arancini to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
6.
**Drain and Serve:** Remove the arancini from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7.
Serve the vegetable biryani arancini hot with the mint-cilantro chutney as a dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

70g

27% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Make sure the biryani is not too moist, or the arancini will be difficult to form. If it's too wet, add a bit more all-purpose flour.

For extra crispy arancini, double coat them in batter and breadcrumbs.

The chutney can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't want to deep fry, you can bake the arancini in a preheated oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden brown. Spray with oil before baking for better browning.

Add finely chopped paneer or cheese to the center of each ball before frying for a cheesy surprise.

Serve these with other Indian appetizers for a complete meal.

Cooking Equipment

Food Processor or Blender

Deep frying pan or Dutch oven

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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