How to make indian arancine

Introduction to the recipe

India is a country whose consumption of rice, not to mention of spices, is among the highest in the world. In keeping with Indian tradition, these arancine, made using basmati rice, are stuffed with delicious chicken butter masala, a creamy and aromatic dish. These arancine bring together in a single recipe the best of Italian and Indian culinary traditions.

From the world

Medium

160 grams

Meat

Ingredients for about 12 arancini

For rice:

500 gr of basmati rice
1 liter of vegetable stock
2 tablespoons of turmeric
10 grams of salt
60 grams of butter
2 tablespoons of rice starch

For the finish:

100 gr of flour
180 ml of water
2 eggs
150 gr of bread crumbs

For the marinade:

300 gr of chicken breast
half a spoon of spicy
paprika
1 clove of garlic
1 teaspoon of ginger powder
1 teaspoon of salt
2 tablespoons of white yogurt
half a spoon of garam masala (Indian spice blend)
1 tablespoon of turmeric

For the filling:

2 tablespoons of ghee (clarified butter) or butter
3 medium onions
3 tomatoes
15 cashews
half a spoon of garam masala
half a spoon of spicy paprika
1 tablespoon of coriander powder
half a spoon of sugar
half a teaspoon of ginger powder
1 clove of garlic
1 bay leaf
3 cardamom beans
1 cinnamon stick
3 tablespoons of fresh cream
salt

Preparation of rice and filling

The day before

The evening before you plan to make your arancine, slice the chicken breast into thin strips and place it in a bowl with a crushed clove of garlic, 1 tsp. of ground ginger, 1 tsp. of salt, 1/2 tbsp. of paprika, 1/2 tbsp. of garam masala, 1 tbsp. of turmeric and 2 tbsp. of plain yoghurt.
Cover and let marinade in the refrigerator overnight

Rice

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Important

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Cut the onion into thin slices and dice the tomatoes
Heat a tablespoon of ghee in a pan, then add the onion and sauté until translucent.
Add salt and the tomatoes
Add the paprika, garam masala, coriander, sugar and cashews and let it all cook until the tomatoes fall apart
Remove from the heat and blend in a food processor or blender with 200 ml of water and 3 tbsp. of cream
Heat 1 tbsp. of ghee in a pan, add the crushed garlic, a bay leaf, 3 whole cardamom pods and the ginger. Let the ingredients sauté for 2 minutes until they begin to brown
Add the marinaded chicken and cook over medium heat until it is well browned
Add the sauce and cook for another 10 minutes, then remove from the heat and allow it to cool

How to shape the arancini

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the arancini
Immediately after having passed them in the batter, pass the arancini in bread crumbs

Frying

Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the arancini on absorbent paper, then serve.
Serve the arancini with sauce on the side.