Biryani Arancini
Crispy, golden, and packed with spiced biryani goodness, these Biryani Arancini bring together the best of Indian flavors and Italian comfort in every bite. Made with aromatic basmati rice, tender shredded chicken, and warm spices, each heart-shaped piece is stuffed with melty cheese for the ultimate indulgence. Perfect for a family meal, whether you're gathering around the table or just looking for a cozy, shareable snack. Just add mint chutney or raita, and you’re set! Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
45 minutes
45 min
Cook Time
30 minutes
30 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
45 minutes
45 min
Cook Time
30 minutes
30 min
Ingredients
for 10 pieces
Biryani Filling
- 3 tablespoons ghee
- 1 tablespoon cumin seeds
- 1 onion, finely chopped
- 1 Thai chile pepper, finely chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 (14-ounce) can crushed tomato
- ½ cup water
- 1 tablespoon fresh curry leaves
- 1.25 cups shredded cooked chicken (or paneer/vegetables for a vegetarian option)
- kosher salt
- 1.5 cups cooked basmati rice
- ¼ cup chopped fresh cilantro
Additional Ingredients
- ½ cup grated mozzarella or cheddar cheese
- 1 cup all-purpose flour
- kosher salt, to taste
- black pepper, to taste
- 2 large eggs, beaten
- 1 cup bread crumbs
- Neutral cooking oil (such as vegetable or canola oil), for deep-frying
Nutrition Info
- Calories 361
- Fat 13g
- Carbs 44g
- Fiber 1g
- Sugar 1g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Make the biryani filling: Heat a large pan over medium heat. Add the ghee, and let melt. Add the cumin seeds, and let them sizzle for about 30 seconds. Stir in the onion and Thai chili pepper. Cook, stirring occasionally, until the onion turns golden brown, 4–5 minutes. Stir in the garlic, ginger, turmeric, red chili powder, garam masala, cumin, cinnamon, and cardamom. Cook, stirring often, for 1–2 minutes, until fragrant.
- Stir in the tomatoes, water, and curry leaves. Reduce the heat to medium-low, and cook, stirring occasionally, 5–7 minutes, until the mixture thickens and turns jammy. Stir in the chicken, and cook, stirring occasionally, for 3–4 minutes, until well combined. Season with salt to taste. Fold in the cooked rice and chopped cilantro, stirring well to combine. Remove from heat, and let cool completely, about 15 minutes.
- Take a spoonful (about 2 tablespoons) of the cooled biryani filling. Flatten it in your palm, and place a pinch (about 1 tablespoon) of grated cheese in the center. Enclose the filling, and press the mixture into a heart-shaped mold to shape it into a heart. (Alternatively, to shape it into a heart, shape it into a ball first, then gently pinch the top to form a heart.) Repeat the process to make 10 hearts. Arrange the shaped hearts on a baking sheet, and freeze for 10–15 minutes to firm up (this makes them easier to coat).
- Set up a breading station with three shallow bowls: Place the flour in 1 bowl, and season with salt and pepper to taste. Place the eggs in a second bowl. Place the bread crumbs in a third bowl, and season with salt and pepper to taste. Working with 1 heart at a time, coat hearts in flour, then dip in the eggs, then roll in the bread crumbs until fully coated. (For an extra-crispy layer, dip back into the egg and bread crumbs one more time.)
- Heat about 3 inches of oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). Carefully fry the hearts in batches of 3 for about 2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate.
- Serve hot with mint chutney, tamarind sauce, or a cooling raita for the perfect dip!
- Enjoy!
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