“ From the lanesOf Hyderabad city,
To my kitchen
Savor the spicy,
Flavors of this dish
Authentically with meat,
My twisted version
Hopefully just as neat,
Rolled up to
Bite size pops,
Different from
Those in Indian shops,
The condiments rich
Traveled the land,
And brought Biryani
In the palm of my hand.”
Ingredients
For the rice
1 cup brown rice, boiled (slightly overdone so it’s sticky)
½ cup green and red peppers, finely chopped
¼ cup fresh peas
¼ cup onions, finely chopped
½ cup tomatoes, diced
2 red chilies, sliced
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon, turmeric powder
½ teaspoon dry mango powder
1 teaspoon cumin powder
2 tablespoons olive oil
Salt to taste
To finish
½ cup flour
2 tablespoons grated parmesan
Oil to shallow fry
Heat oil in a pan. Add the onions and fry till they start to brown. Add the tomatoes and cook till the tomatoes are tender and the oil begins to separate. Now add the rest of the vegetables and dry spices and cook covered on medium flame for a few minutes till the vegetables have lots their rawness.
Now add the rice and mix well. With a spoon mash some of the rice and cook for a few minutes till the rice has a sticky consistency. Remove from heat and cool
Heat oil to shallow fry. In a plate mix the flour and cheese. Spoon one tablespoon of the rice in your hand and make into a ball. Now roll the ball in the flour mixture till it’s completely coated with it. Do this with all the rice.
Shallow fry the balls till they are crisp and golden brown on the outside.
Remove from heat and serve fresh with a yogurt and mint sauce.
