Elevate your leftover chicken biryani by transforming it into golden, crispy arancini balls filled with gooey mozzarella cheese and fragrant fried onions. This Indo-Italian fusion snack creatively reimagines classic biryani, lending it a crunchy, cheesy twist that’s perfect for snacking or serving as a party appetiser.
Ingredients
UNITSIngredients
as requiredLeftover chicken biryani
1/4 cupFried onions
6–7Mint leaves
50 gramsMozzarella cheese (cut into 1/2-inch cubes)
Remove the chicken pieces from leftover biryani, shred finely, and discard bones. Mix the shredded chicken back into the biryani rice for a uniform and easy-to-shape mixture.
Description - Step 2
Add aromatics and shape
Mix fried onions and finely chopped mint leaves into the biryani using your hands, mashing gently. Shape the mixture into medium-sized balls, then flatten slightly, forming a small well in the centre.
Description - Step 3
Stuff with cheese
Place a cube of mozzarella cheese into each centre dent. Carefully mould the biryani mixture over the cheese, fully enclosing it and rolling into smooth balls.
Description - Step 4
Prepare coating
Beat eggs with a pinch of salt in a bowl. Dip each biryani ball into the beaten egg mixture, then roll generously in panko breadcrumbs until fully coated.
Description - Step 5
Deep fry balls
Heat oil in a deep non-stick pan over medium heat. Fry the coated balls in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Description - Step 6
Garnish and serve
Arrange crispy arancini balls on serving spoons. Pipe a dollop of garlic mayo over each and garnish with fresh microgreens for a pop of colour and freshness. Serve immediately for the best texture.