Biryani Balls

I had this pre-packed "curry flavoured" risotto in my cupboard for months. It really wasn't filling me with excitement. However when I eventually tried it I quite enjoyed it.

This got me thinking about what to do with the leftover curry rice... Arancini of course! These curried rice balls filled with mango chutney were inspirational!

Ingredients
for the risotto
375g Arborio rice
1 onion, finely chopped
3 tbsp olive oil
1.5 litres vegetable stock
salt 
black pepper, freshly ground 

for the curry sauce
3 tbsp sunflower oil
4 medium onions, halved and sliced
6 garlic cloves, finely chopped
40g fresh ginger, peeled and finely chopped
1 green chilli (large), finely chopped (deseeded if you prefer it less hot)
2 tsp cumin seeds
2 tsp ground coriander
1 tsp ground turmeric
0.5 tsp garam masala
400g tinned chopped tomatoes
250ml cold water
1 tsp sea salt

for the rice balls
breadcrumbs made from day old white bread
2 free-range eggs 
plain flour
vegetable oil

for the filling
mango chutney
peas (optional)
paneer, diced into 1cm cubes (optional)


Method

for the curry sauce
Heat the oil in a large non-stick saucepan and add the onions, garlic, ginger and chillies. Cover with the lid and cook over a low heat for 25 minutes until the onion are very soft. Stir occasionally. Then remove the lid, increase the heat and cook for a futher 10-15 minutes more, stirring frequently until the onions are golden brown. 

Sprinkle the cumin seeds, coriander, turmeric and garam masala over the onions and cook for 2 minutes. Add the tomatoes, water and salt and simmer for 20 minutes, stirring regularly. 

Remove the pan from the heat. Allow to cool a little before pouring into a large bowl and blitz with a hand blender for a smooth sauce. 

for the risotto
In a heavy-based saucepan on a medium heat fry the onion with the olive oil until soft. Add the rice and stir until each grain is coated with oil. When all the grains are shiny begin to add the stock, a little at a time, stirring until the fluid is absorbed. Repeat with more stock. Continue to do so until the rice has cooked, 20-25 minutes. To check that it is done it should be soft on the outside but with some firmness inside. al dente 

Add the curry sauce to the risotto a little at a time. Don't make it too runny. (The left over curry sauce will freeze really well.) Once it has the right consistency remove from the heat and set aside to cool.

for the rice balls
Once the rice is cold and sticky take a spoonful and form into a ball. A golf ball size is a good guideline (when filled they will be larger).  Make an indentation in the ball and place a teaspoon of mango chutney, a few peas and a small cube of paneer.  Reform the ball so that the filling is enclosed in the centre. 

Dust with a little flour, dip in the beaten egg and then roll in the breadcrumbs.  Repeat the process for a crispier coating.

Heat plenty of vegetable oil in a large saucepan (or even better a deep fat fryer) and add the biryani balls a few at a time. Fry for only 2 - 3 minutes until golden brown. Drain on kitchen paper and serve either hot or cold.