BIRYANI BOMBS

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This Indian Recipe Serves 2-3

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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:

1. Firstly, pour some cooking oil into a deep pot for deep frying. Keep it on low heat whilst you prepare the bombs.
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3. Next, place the breadcrumbs into a bowl. I used the Bokomo brand but you may use whichever brand suites you.
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6. Add the flour into a separate bowl.
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8. Stir in a little water at a time to form a batter.
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10. The batter consistency should not be too thick or too weak.
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12. 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.
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14. Break up the potatoes into smaller pieces.
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16. If you have leftover dhall (yellow split pea dhall/curried dhall) then add a little to the biryani.
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18. Mix well.
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20. Next, roll the biryani into golf sized balls & set aside on a plate.
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22. Dip the biryani balls into the bowl of flour batter.
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24. Then drop the battered balls into the bowl of breadcrumbs.
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26. Once all the balls are coated, set aside on a plate.
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28. 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.
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30. Once golden, remove from oil & drain off excess oil on a paper towel.
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32. Plate & serve whilst hot.
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34. I have served my biryani bombs with cucumber raita as a dip.
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36. 
37. The inside should be soft whilst the outside has a crunch.
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39. Can also be enjoyed as a starter.
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