RECIPE
Biryani Rice Balls with Curried Yogurt Dip
Prep Time
15 mins
Cook Time
15 minutes
Servings
2 x
These crispy, baked kofta rice balls blend savoury TASTY BITE®/MD Vegetable Biryani Rice with roasted peppers, paired with a cool coriander yogurt dip. A quick, delicious snack or appetizer.
INGREDIENTS
Rice Balls
- 1 pouch TASTY BITE®/MD Vegetable Biryani Rice
- ½ cup (75 g) roasted red pepper, drained
- 2 tbsp (8 g) fresh coriander (cilantro), chopped
- ¼ cup (30 g) chickpea flour
- 1 tbsp (15 mL) lemon juice
- ½ tsp (3 g) kosher salt
- ¼ tsp (1 g) black pepper
- ¼ tsp (0.5 g) ground cumin
For Cooking
- 1 tbsp (15 mL) olive oil
Yogurt Dipping Sauce
- ¼ cup (60 g) plain Greek yogurt
- 1 tbsp (4 g) fresh coriander (cilantro), finely chopped
PRODUCTS USED
Vegetable Biryani, 125g
COOKING STEPS
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1 Preheat Oven & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 Blend Rice Base: Add TASTY BITE®/MD Vegetable Biryani Rice, roasted red pepper, chopped coriander, lemon juice, kosher salt, black pepper, and ground cumin to a food processor; pulse until mostly smooth but still slightly textured.
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3 Form Batter & Rest: Transfer the blended mixture to a bowl, stir in the chickpea flour, and let it stand for 5 minutes to firm up.
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4 Shape & Arrange: Using lightly oiled hands, shape the mixture into 8 equal, golf-ball-sized balls. Place them on the prepared baking sheet and brush or spray lightly with olive oil.
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5 Bake: Bake for 18 to 20 minutes, turning once halfway through, until the koftas are lightly golden and firm.
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6 Sauce & Serve: Whisk together the Greek yogurt and chopped coriander in a small bowl, and serve as a dipping sauce alongside the warm kofta rice balls.
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Note Roasted red pepper adds sweetness and moisture, while chickpea flour helps bind the aromatic vegetable biryani rice into crisp, flavorful rice balls ideal for dipping.
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