Biryani Arancini | Sanjeev Kapoor Khazana

BIRYANI ARANCINI

Ingredients

Leftover chicken biryani as required
¼ cup fried onions
6-7 mint leaves
50 gms mozzarella cheese, cut into ½ inch cubes
2 eggs, broken
Salt to taste
1 cup panko breadcrumbs
Oil for deep frying
Readymade garlic mayo as required
Micro greens for garnish

Method

1. 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.
2. Add fried onions and mint leaves in the biryani and mash it with hands. Shape the mixture into medium sized balls. Slightly flatten the balls and make a dent in centre. Stuff them with mozzarella cheese cubes and again shape into balls.
3. Take eggs in a bowl, add salt and beat it well.
4. Dip the balls in egg mixture and then coat well with the breadcrumbs. Set aside.
5. Heat sufficient oil in a deep non-stick pan, add the balls and deep fry till golden and crisp. Drain on an absorbent paper.
6. Place the fried balls in serving spoons, pipe out garlic mayo on top and garnish with micro greens.
7. Serve hot.

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Cuisine - Fusion

Course - starter

Dish - starter