Biryani Bombs are quite a twist & not forgetting a great treat especially when you have guests. It is basically biryani, rolled into a ball & then crumbed to perfection. It is also a great snack or something you can quickly whip up for lunch with left over biryani.
These bombs can be made from scratch, by preparing a fresh pot of biryani - but I find that way too long, rather just use any leftover biryani.
Pronunciation: Bee-r-ya-nee
Biryani Bombs Ingredients:
- leftover biryani (chicken/mutton/mince/tinfish/vegetable/prawn)
- cooking oil for deep frying
- 1 cup flour
- water
- 1 cup breadcrumbs
- leftover dhall (optional)
Method:
- Firstly, pour some cooking oil into a deep pot for deep frying. Keep it on low heat whilst you prepare the bombs.
- Next, place the breadcrumbs into a bowl. I used the Bokomo brand but you may use whichever brand suites you.
- Add the flour into a separate bowl.
- Stir in a little water at a time to form a batter.
- The batter consistency should not be too thick or too weak.
- Next, place the leftover biryani into another bowl/dish. I have used vegetable biryani for my bombs but you may use chicken biryani, mince biryani, mutton biryani, tin fish biryani & many other types of biryani's to prepare these bombs.
- Break up the potatoes into smaller pieces.
- If you have leftover dhall (yellow split pea dhall/curried dhall) then add a little to the biryani. Mix well.
- Next, roll the biryani into golf sized balls & set aside on a plate.
- Dip the biryani balls into the bowl of flour batter.
- Then drop the battered balls into the bowl of breadcrumbs.
- Once all the balls are coated, set aside on a plate.
- At this point, turn up the heat of the cooking oil to medium high & once the oil is sizzling, carefully drop in the bombs. Do not overcrowd the pot. Fry until golden.
- Once golden, drain on a paper towel.
- Plate & serve whilst hot.
I have served my biryani bombs with cucumber raita as a dip. The inside should be soft whilst the outside has a crunch. Can also be enjoyed as a starter.
Recipe source is from my food blog EatMee Recipes