Crispy Bangladeshi Biryani Balls with Mint Chutney

Name: Crispy Bangladeshi Biryani Balls with Mint Chutney
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Snack
Ingredients: 2 cups cooked basmati rice; 1 cup cooked chicken; 1 small onion; 1 tsp ginger-garlic paste; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; Salt; 2 tbsp fresh cilantro; 1 egg; 1 cup breadcrumbs; 1 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1 small green chili; 1 tbsp lemon juice; Salt; 1 tsp chaat masala; 2 tbsp yogurt; Oil

A delightful fusion of spiced Biryani and crispy bite-sized snacks.

These flavorful and crispy Biryani Balls are perfect for any occasion, elevated by a refreshing mint chutney.

1 h 45 min
4
Intermediate

Ingredients

For the Biryani Balls

2 cups cooked basmati rice

1 cup cooked chicken

shredded, spiced with salt, turmeric, and garam masala

1 small onion

finely chopped

1 tsp ginger-garlic paste

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

Salt

to taste

2 tbsp fresh cilantro

chopped

1 egg

beaten, for binding

1 cup breadcrumbs

For the Mint Chutney

1 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1 small green chili

1 tbsp lemon juice

Salt

to taste

1 tsp chaat masala

2 tbsp yogurt

For Frying

Oil

as needed for deep frying

Preparation

Marinating the Chicken

Mix Chicken

In a bowl, mix chicken with salt, turmeric, and garam masala.

Refrigerate

Let it marinate for at least 30 minutes in the refrigerator.

Cook and Shred

Cook until fully done and shred into pieces.

Preparing the Biryani Balls

Combine Ingredients

In a large bowl, combine cooked rice, shredded chicken, onions, and spices.

Bind and Mix

Add beaten egg for binding and gently mix in chopped cilantro.

Shape and Coat

Shape the mixture into small balls and roll each in breadcrumbs for coating.

Ensure your hands are slightly wet or oiled when forming the balls to prevent sticking.

Chill

Chill the balls for 15 minutes before frying to help them hold their shape.

Cooking Process

Frying

Heat oil to 350°F (175°C) and fry the balls until golden brown.

Blending Chutney

Combine mint, cilantro, chili, lemon juice, and yogurt in a blender. Blend until smooth, adjusting seasoning.

Draining Oil

Remove balls with a slotted spoon and drain excess oil on paper towels.

Plating & Serving