Rajma Rice Arancini
30 mins
Indian
Serves: 6
These Rajma Rice Arancini are comforting, creative, and full of unexpected joy. Inspired by the Italian classic, these arancini are reimagined with spiced rajma, fluffy basmati rice, and soft chenna, all wrapped around a cube of melty cheese and served over a velvety bell pepper makhani sauce.
Ingredients
Arancini:
- 1 1/2 cup cooked Royal Basmati Rice , salted and cooled
- 1 cup Rajma (kidney beans) , boiled and mashed
- 1/4 cup cottage cheese (chenna) or paneer , crumbled or grated
- 1/4 cup onions , finely chopped
- 1 tsp ginger , grated
- 1-2 green chilies , finely chopped
- 2 tbsp cilantro , chopped
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 1 tsp roasted cumin powder
- 1/2 tsp mango powder (amchur)
- salt , to taste
- 2 tsp sattu flour (roasted chickpea flour) , or besan for binding
- mozzarella cubes or melty cheese
- oil , for frying
For Coating:
- 2 tbsp all-purpose flour
- 3 tbsp water
- 1 cup breadcrumbs
For Smoking:
- 1 small coal
- 1/2 tsp ghee
- 1/2 tsp cardamom powder
Bell Pepper Makhani Sauce:
- 1 1/2 tbsp oil
- 1/2 tsp cumin seeds
- 1-2 cloves
- 1 bay leaves
- 1/2 cup red bell peppers , chopped
- 2 medium tomatoes , chopped
- 1 small onions , chopped
- 4-6 pcs cashews
- 1-2 green chilies
- 1 inch ginger , chopped
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1/2 tsp garam masala
- salt , to taste
- 2 cloves garlic
- 1 tbsp tomato ketchup
- 1/4 cup water
- 2 tsp butter
- 1 tbsp sour cream or cream or malai
Garnish:
- mint yogurt
- pickled onions
- pistachio dust
- fresh mint
- edible gold foil
Preparation
- Cook the rice: Begin by cooking the basmati rice with a pinch of salt until it’s fluffy and fully done. Spread it on a plate and allow it to cool completely.
- Make the Arancini mixture: In a large mixing bowl, combine the cooled rice with mashed rajma, crumbled chenna/paneer, onions, ginger, green chilies, and cilantro. Add lemon juice, all the dry spices, and salt. Mix in the sattu to bind everything together. The mixture should hold its shape when pressed.
- Infuse smoky flavor: Heat a small piece of coal over an open flame until red hot. Place it in a small steel bowl inside the arancini mixture. Pour ghee over the coal, add the crushed cardamom, and cover the main bowl tightly. Let the smoke infuse for about five minutes, then discard the coal and mix once more.
- Shape the arancini: Take a portion of the mixture and flatten it gently in your palm. Place a cheese cube or grated cheese in the center and wrap the mixture around it to form a ball. Repeat until all the mixture is used.
- Coat and fry: Prepare a slurry by mixing the flour with water until smooth. Dip each arancini ball into the slurry, then roll in breadcrumbs to coat evenly. Deep-fry in hot oil until golden brown and crisp, then drain on paper towels.
- Make the makhani sauce: In a pan, heat oil and add cumin seeds, cloves, and bay leaf. Add the tomatoes, onion, bell pepper, cashews, green chilies, garlic, and ginger. Sauté until everything is soft and fragrant. Stir in the spices, ketchup, salt, sugar, and water. Cover and simmer until cooked, then blend until smooth. Finish with butter and sour cream (or cream) for a rich, silky consistency.
- Make mint yogurt: Mix yogurt with fresh mint or dried mint powder, olive oil, salt, sugar and black pepper.
- Assemble and serve: Spoon the warm makhani sauce into small serving bowls or cups. Place a hot arancini on top, then garnish with a drizzle of mint yogurt, a few pickled onions, fresh mint, edible gold foil, and a sprinkle of pistachio dust. Serve immediately while the arancini is still crisp and the cheese melty.
