Biryani Bombs

BIRYANI BOMBS

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.
2. Next, place the breadcrumbs into a bowl. I used the Bokomo brand but you may use whichever brand suites you.
   
3. Add the flour into a separate bowl.
4. Stir in a little water at a time to form a batter.
   
5. The batter consistency should not be too thick or too weak.
   
6. 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.
7. Break up the potatoes into smaller pieces.
8. If you have leftover dhall (yellow split pea dhall/curried dhall) then add a little to the biryani. Mix well.
9. Next, roll the biryani into golf sized balls & set aside on a plate.
10. Dip the biryani balls into the bowl of flour batter.
    
11. Then drop the battered balls into the bowl of breadcrumbs.
    
12. Once all the balls are coated, set aside on a plate.
    
13. 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.
    
14. Once golden, drain on a paper towel.
    
15. 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.

Recipe source is from my food blog EatMee Recipes