BIRYANCINIS- Biryani goes to Italy
I love watching Master Chef India. On that a couple of weeks ago someone had made arancinis with an Indian flavor. I remembered my experiment from two years ago a and thought I would blog it today.
Here is my post from a couple of years ago.
Arancinis are fried rice balls that are stuffed with cheese, originated in Sicily. I ate Arancinis in a famous restaurant in New York. Since then I have been meaning to put Indian tadka on it.
So here is my attempt of ‘BIRYANCINIS’
2 cups of rice
3.5 cups of water ( that is how much I use)
2 green cardamom
2 brown cardamom
2 inch stick of cinnamon
1 bay leaf
1/4 tsp black pepper corn
1/4 tsp cloves
Few thread of saffron soaked in 1 tbsp milk
Chopped mint and cilantro
Soak rice in cold water for atleast 45 mins.
Boil water with all the whole garam masala like Cinnamon, clove, cardamom, bay leaf.
Add soaked rice and cook until done. When it is almost ready add saffron.
After it was cool add chopped cilantro n mint. Add the egg and mix.
1/2 onion chopped
1 lb minced chicken
1 green chili chopped fine
Powdered garam masala containing cardamom, shahee jeera,mace powder
1/3 cup shredded pepper jack cheese
1/2 bread crumbs seasoned with dry mint & paprika
Sauté chopped onions till caramelized.
Add chopped green chili, garam masala powder.Add minced chicken and cook. Add a lot of chopped mint.
When cooled, add the shredded pepper jack cheese( enough to bind) .
Make balls of the cooked rice with chicken mixture in the centre.
Dip the balls in beaten egg white( we had only used yolk for the filling), roll in bread crumbs. Deep fry in oil( next time will try it in appam pan). Serve with cilantro raita as a dip.