Paneer Tikka Arancini Balls
Here’s the recipe for my twist on Arancini, fabulous little breaded balls of creamy risotto. Paneer Tikka Arancini balls are filled with spiced biryani and delicious Indian Paneer cheese, which is similar to mild halloumi when cold and oozes like mozzarella when hot. You’ve just gotta try them. For the paneer tikka biryani: 1 onion 1 garlic clove 3 inch piece of ginger ½ red chilli 1 tsp mustard seeds ½ tsp coriander seeds 1 tsp cumin seeds 1 tbsp curry powder 1 tsp garam masala a pinch of saffron 100g risotto rice 200ml hot chicken stock 1 tin of coconut milk salt and pepper 1 packet of paneer 1 small bunch of coriander For dredging: 1 egg 75g flour dried breadcrumbs (not golden) oil, for deep frying Finely dice the onion, then bash and chop up the ginger and garlic, and finely chop the chilli. Dry fry the mustard, coriander and cumin seeds in a frying pan on a medium heat until the mustard seeds pop. Remove and grind up in a pestle and mortar to …