Spiced Arancini

Arancini with chorizo style seitan, arborio rice, fresh basil, sun dried tomatoes, vegan grated mozzarella, cayenne and mint dipping sauce.

Pre Time And Cook time

Prep Time: 15min
Cook time: 45min

ingredients:

BIRYANI:

1 and 1/2 cups jasmine rice, rinsed

1 tablespoon oil

3/4 cup onions, finely chopped

1 tablespoon minced ginger (ginger paste)

1 tablespoon minced garlic (garlic paste)

1/2 teaspoon ground turmeric (turmeric powder)

1/2 teaspoon ground cumin (cumin powder)

2 teaspoons ground coriander (coriander powder)

1 tablespoon garam masala

1 teaspoon red chili powder

1 medium tomato, chopped

500 g boneless chicken, diced (I used chicken thighs)

1/2 cup chopped coriander (cilantro) leaves

2 tablespoons chopped mint leaves

1/2 cup water

Salt to taste

ARANCINI:

1 cup shredded mozzarella

2 tablespoons chopped coriander (cilantro) leaves

1 cup all purpose (plain) flour

2 eggs, lightly whisked

2 cups panko breadcrumbs (or regular breadcrumbs)

Oil for deep frying

Marinara or tomato chutney, to serve

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Method:

BIRYANI:

Cook rice with plenty of water. Drain. Set aside.
Meanwhile heat oil in a large frying pan over medium-high heat. Add onions. Cook, stirring occasionally, for 3-4 minutes or until browned. Add minced garlic and ginger. Sauté, stirring occasionally, for one minute or until fragrant.
Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for 1 minute or until aromatic. Add tomatoes. Cook, stirring occasionally, for 3-4 minutes or until mushy. Add chicken, coriander (cilantro) leaves and mint leaves. Season with salt. Stir to combine. Pour in 1/2 cup water. Stir. Cook, covered, for about 8-10 minutes or until chicken is cooked through.
Shred chicken. Stir in rice. Add 1/2 cup mozzarella. Stir. Leave to cool completely. Set aside.

ARANCINI:

Stir 2 tbsp coriander (cilantro) leaves into the rice. Shape 2 tablespoons biryani rice into a ball. Make an indent in the center of the ball. Place 2 tsp mozzarella, and mould rice around it to enclose. Repeat with the remaining biryani.
Roll balls in flour, and shake off any excess. Dip in egg and then roll in breadcrumbs. Place in the refrigerator for 30 minutes to chill.
Meanwhile, heat oil for deep frying in a large pan. Add balls and cook, turning occasionally, for 4-5 minutes or until golden. Drain on an absorbent towel.
Serve with marinara sauce or tomato chutney.

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