August 15, 2026
URL: https://www.conagrabrands.ca/en/brands/marigold/recipes/biryani-arancini
- Prep Time Minutes: 30
- Total Time Minutes: 30
- Number of Ingredients: 14
- Servings: 14
Ingredients
- 2 cups cooked and chilled Biryani (prepared using Marigold Biryani Sauce, chicken removed)
- ¼ cup Greek yogurt 5%
- 50 g paneer cheese, cut in 1-cm cubes (14 cubes)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ cup finely grated cucumber
- ¾ cup whole milk Greek yogurt
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Directions
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Step one
Heat a pot of oil on the stove over medium heat to 180°C.
-
Step two
Stir cooked and cooled Biryani and ¼-cup yogurt together in large bowl. Portion into 14 balls, about 1-1/2 tablespoons each.
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Step three
Place one cube of cheese on each ball and then form the Biryani mixture around the paneer cheese.
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Step four
Prepare the three-stage breading process: mix flour, garlic powder, black pepper and salt in one container, whisk eggs in a second container, and in the third container combine the panko and salt.
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Step five
Take a biryani arancini, coat it in flour shaking off an excess, then coat it in egg, and finally coat it in panko bread crumb mixture.
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Step six
Fry arancini in hot oil for three minutes or until golden brown.
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Step seven
While arancini cook, whisk sauce ingredients together in a small bowl. Serve arancini with yogurt dipping sauce.