Rajma Rice Arancini

Ingredients

For the Arancini:

• 1½ cups cooked Royal Basmati Rice, salted and cooled
• 1 cup Rajma (kidney beans), boiled and mashed
• ¼ cup cottage cheese (chenna) or paneer, crumbled or grated
• ¼ cup onions, finely chopped
• 1 tsp ginger, grated
• 1-2 green chilies, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1 tsp garam masala
• 1 tsp red chili powder
• ½ tsp black pepper
• 1 tsp roasted cumin powder
• ½ tsp mango powder (amchur)
• Salt, to taste
• 2 tsp sattu flour (roasted chickpea flour) or besan, for binding
• Mozzarella cubes or other melty cheese
• Oil, for frying

For the Coating:

• 2 tbsp all-purpose flour
• 3 tbsp water
• 1 cup breadcrumbs

For Smoking (Optional):

• 1 small coal
• ½ tsp ghee
• ½ tsp cardamom powder

For the Bell Pepper Makhani Sauce:

• 1½ tbsp oil
• ½ tsp cumin seeds
• 1-2 cloves
• 1 bay leaf
• ½ cup red bell peppers, chopped
• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 4-6 pcs cashews
• 1-2 green chilies
• 1 inch ginger, chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp sugar
• ½ tsp garam masala
• Salt, to taste
• 2 cloves garlic
• 1 tbsp tomato ketchup
• ¼ cup water
• 2 tsp butter
• 1 tbsp sour cream or cream (or malai)

For Garnish:

• Mint yogurt
• Pickled onions
• Pistachio dust
• Fresh mint
• Edible gold foil 

Preparation

1. Cook the Rice: Start by cooking the basmati rice with a pinch of salt until it’s fluffy and fully done. Spread it on a plate and let it cool completely.
2. Make the Arancini Mixture: In a large mixing bowl, combine the cooled rice with the mashed rajma, crumbled chenna or paneer, chopped onions, grated ginger, green chilies, and cilantro. Add the lemon juice, all the dry spices (chaat masala, garam masala, red chili powder, black pepper, roasted cumin powder, mango powder), and salt to taste. Mix in the sattu flour or besan to bind everything together. The mixture should be firm enough to hold its shape when pressed.
3. Infuse Smoky Flavor (Optional): Heat a small piece of coal over an open flame until it’s red hot. Carefully place the hot coal in a small steel bowl and set it inside the arancini mixture. Pour ghee over the coal and add the crushed cardamom. Immediately cover the main bowl tightly to trap the smoke. Let the smoke infuse for about five minutes, then remove and discard the coal. Mix the arancini mixture once more.
4. Shape the Arancini: Take a portion of the mixture and gently flatten it in your palm. Place a cube or a small amount of grated mozzarella cheese in the center. Carefully wrap the mixture around the cheese to form a compact ball. Repeat this process until all the mixture is used.
5. Coat and Fry: Prepare a slurry by whisking the all-purpose flour with water until smooth. Dip each arancini ball into the slurry, ensuring it’s fully coated, then roll it in breadcrumbs until evenly covered. Deep-fry the coated arancini balls in hot oil until they are golden brown and crisp. Drain them on paper towels to remove excess oil.
6. Make the Makhani Sauce: In a pan, heat the oil. Add the cumin seeds, cloves, and bay leaf, and let them sizzle for a few seconds. Add the chopped tomatoes, onion, red bell pepper, cashews, green chilies, garlic, and ginger. Sauté until all the vegetables are soft and fragrant. Stir in the red chili powder, coriander powder, turmeric powder, ketchup, salt, sugar, and water. Cover the pan and simmer until the vegetables are fully cooked and tender. Carefully transfer the mixture to a blender and blend until it’s completely smooth. Return the sauce to the pan and stir in the butter and sour cream (or fresh cream/malai) for a rich, silky consistency.
7. Make Mint Yogurt: In a small bowl, combine yogurt with fresh or dried mint, olive oil, salt, sugar, and black pepper. Mix well.
8. Assemble and Serve: Spoon the warm Bell Pepper Makhani Sauce into small serving bowls or cups. Place a hot arancini on top of the sauce. Garnish with a drizzle of mint yogurt, a few pickled onions, fresh mint leaves, a sprinkle of pistachio dust, and a small piece of edible gold foil. Serve immediately while the arancini is still crisp and the cheese inside is melty.

(Authentic Royal)