Tandoori Paneer Rice Balls
30 Minutes
Indian Fusion
Serves: 6
These Tandoori Paneer Rice Balls are a rich, festive appetizer that brings together the smoky flavors of tandoori paneer and the elegance of fragrant Royal® Basmati Rice. Soft, spiced basmati rice is combined with a creamy paneer marinade, gently infused with dhungar (coal smoke) for that unmistakable tandoor aroma. Each ball is filled with melty cheese, coated until crisp, and fried to golden perfection.
Ingredients
Rice:
- 1/2 cup basmati rice, washed
- 1 1/2 cups water
- 1 tbsp ghee
- Whole spices: 1 green cardamom, 1 clove, 1 small bay leaf, a very small piece of javitri and cinnamon stick
- Salt, to taste
Paneer Marinade:
- 1 1/2 cups grated paneer or chenna
- 1 1/2 tbsp finely chopped onions
- 1 1/2 tbsp finely chopped bell peppers
- 3 tbsp yogurt
- 1 tbsp ginger–green chili–garlic paste
- 1 tbsp roasted besan or sattu flour
- 1 1/2 tsp kasuri methi, crushed
- 1/2 tsp ajwain
- 1 tsp Kashmiri red chili powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp salt (adjust to taste)
- 1 1/2 tbsp mustard oil, heated
For Dhungar (Smoking)
- 1 small piece of hot coal
- 1 tsp ghee
- 1/2 tsp crushed cardamom or 1/4 tsp cardamom powder
Filling Mixture:
- 2 tsp ghee
- 1 ½ tbsp onions, finely chopped
- 1 ½ tbsp , bell peppers
- 2 tsp lemon juice, adjust to taste
- 2 tbsp finely chopped cilantro
Rice Balls:
- Melty cheese, as needed (for filling)
- Slurry, 1/4 cup all-purpose flour mixed with ¼ cup water
- Breadcrumbs
- Oil, for frying
Garnish
- Cilantro mint yogurt dip
- Pickled onions
- Green or red chilies
- Chaat masala
- Microgreens
- Edible gold dust (optional)
Cranberry Chutney:
- 1 cup cranberries
- 1/4 cup sugar (adjust to taste)
- 1 tbsp orange or lemon zest
- spices (½ tsp salt, ½ tsp chaat masala, ¼ tsp garam masala, ½ tsp ginger powder)
Preparation
- Cook the Rice: Heat ghee in a pan and add the whole spices. Sauté briefly till aromatic. Add the washed rice, salt, and water. Cover and cook till the rice is soft and nicely done. Keep aside to cool.
- Prepare the Tandoori Marinade: In a bowl, add yogurt followed by all the spices. Add roasted besan or sattu flour. Pour hot mustard oil over the mixture and mix well to form the marinade.
Add the grated paneer or chhena along with the chopped onions and bell peppers. Mix gently, cover, and let it rest while you prepare the cranberry chutney. - Make the Cranberry Chutney: In a pan, add cranberries, sugar, citrus zest, and spices. Cook on medium flame till the cranberries soften and the chutney turns glossy. Switch off the heat and keep aside.
- Cook the Paneer–Rice Mixture: Heat 2 tsp ghee in a pan and add the marinated paneer mixture. Sauté on medium flame for 5–6 minutes till everything comes together.
Switch off the heat. Add the remaining onions and bell peppers, a squeeze of lemon juice, the soft cooked rice, and chopped cilantro. Mix gently till evenly combined. - Give the Elaichi Dhungar: Place a hot coal in a small heatproof bowl and keep it in the center of the pan. Pour ghee and add crushed cardamom or cardamom powder over the coal. Cover immediately and let the mixture absorb the smoky aroma. Remove the coal.
- Shape the Balls: Once the mixture cools completely, divide it into equal portions. Fill each portion with melty cheese and shape into round balls.
- Slurry, Coat & Fry: Mix all-purpose flour and water to make a smooth slurry. Dip each ball into the slurry, roll in breadcrumbs, and deep-fry in hot oil till golden and crispy. Drain on absorbent paper.
- Serve: Serve as individual portions or on small platters. Swirl cranberry chutney on the base, place the paneer rice balls, and finish with cilantro mint yogurt dip, pickled onions, green chilies, chaat masala, microgreens, and edible gold dust if using.
