Saffron Rice Balls

Ingredients list for Saffron Rice Balls

• a few strands Saffron (kesar)
• 1 cup Rice
• 2 tablespoons Butter
• 1 medium Onion finely chopped
• to taste Salt
• to taste Black peppercorns crushed
• 1/2 cup Fresh coriander leaves finely chopped
• 1 cup Mozzarella cheese grated
• 1 Red capsicum finely chopped
• 1/2 cup Cornflour/ corn starch
• 2 cups Bread crumbs
• to fry Oil

Method

1. Wash and drain the rice. Heat the butter in a pan, add onion and sauté for one to two minutes or till translucent. Add rice, saffron, salt and crushed peppercorns.
2. Add two and half cups of water, cover and cook till the rice is cooked and all the water is absorbed. Remove from heat. Add coriander leaves, mozzarella cheese and red capsicum and mix well mashing the rice lightly.
3. Let the mixture cool. Add one cup of water to corn flour and whisk to make a slurry. Place the breadcrumbs in a plate. Divide the rice mixture into equal portions and roll each portion into a ball.
4. Dip the balls in the corn flour slurry and roll in the breadcrumbs. Heat sufficient oil in a deep pan and deep fry the rice balls till golden brown.
5. Drain and place them on an absorbent paper. Serve hot with tomato ketchup or cheese dip.

Nutrition Info