Biryani arancini

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.)

Step 5

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.

Step 6

Serve hot with mint chutney, tamarind sauce, or a cooling raita for the perfect dip!

Step 7

Enjoy!