Biryani Bombs

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, remove from oil & drain off excess oil 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.