RECIPE

Biryani Rice Balls with Curried Yogurt Dip

Name: Biryani Rice Balls with Curried Yogurt Dip
Cook time: 15 mins
Total time: 15 min
Yield: 2
Ingredients: 1 pouch TASTY BITE®/MD Vegetable Biryani Rice

Prep Time

15 mins

Cook Time

15 mins

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.

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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

SEE DETAILS

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1
Preheat Oven & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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.
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.
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.
5
Bake: Bake for 18 to 20 minutes, turning once halfway through, until the koftas are lightly golden and firm.
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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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.