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

Level

Medium

Yields

4 servings

Cost

£2.23

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

The Method

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.

Buy ingredients on Loop

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.

Share this recipe

Loading recipe...