Deep-Fried Pilau Rice Bombs with Yoghurt Sauce

This rice-based Ramadan dish is sure to impress your iftar guests, and can be made for less than DHS 67
Deep-Fried Pilau Rice Bombs with Yoghurt Sauce
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Deep-Fried Pilau Rice Bombs with Yoghurt Sauce
May 21, 2019
Preparation Time 30 minutes + cooling time
Cooking Time 25 minutes
Serves 4


RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

For the pilau rice bombs

2 tbsp salted butter
1 large onion, finely diced
1 medium fennel bulb, finely sliced
2 medium carrots, peeled and grated
3 cloves garlic, finely grated
210g spinneysFOOD Long-Grain Basmati Rice, uncooked
375ml vegetable stock
1 tsp spinneysFOOD Salt
50g whole almonds, toasted and chopped
10g spinneysFOOD Fresh Coriander
10g spinneysFOOD Fresh Parsley
1 lime, zested and juiced
4 large eggs, whisked
210g seasoned breadcrumbs

For the yoghurt sauce

250ml double-cream yoghurt
5g spinneysFOOD Fresh Mint, finely chopped
2 tbsp olive oil
1 lime, juiced
½ tsp spinneysFOOD Salt
1 clove garlic, finely grated

METHOD

  • 1

    For the pilau, heat the butter in a medium-sized pot over a medium heat and sauté the onion, fennel, carrots and garlic until soft and translucent

  • 2

    Stir the uncooked rice into the onion mix and stir until each grain is coated in oil and the ends of the grains are almost translucent (approx. 3 minutes)

  • 3

    Add the stock to the rice and bring to a boil. Reduce the heat to a simmer and leave to cook for 12-15 minutes

  • 4

    Take the pot off the heat and fluff the rice using a fork. Cover the pot with a clean tea towel and place the lid on top. Set aside to steam for 5 minutes

  • 5

    Take the lid and towel off the pot and fluff the rice once again

  • 6

    Season with salt and pepper and mix in the almonds, coriander, parsley, lime juice and zest

  • 7

    Allow the pilau to cool completely before mixing in the whisked eggs followed by the seasoned breadcrumbs. Stir the mixture until completely combined then refrigerate, covered, for 2 hours or overnight

  • 8

    Using a tablespoon as a measure, scoop the rice mixture into your hands and roll it into golf-ball sized shapes (50g each)

  • 9

    Preheat a large cast-iron pot of oil or deep-fat fryer to 180°C

  • 10

    Deep-fry the rice balls until browned, place on a paper towel-lined plate or dish

  • 11

    Take the yoghurt sauce by combining all the ingredients in a small bowl. Season well

  • 12

    Serve the deep-fried pilau bombs with the yoghurt dip and a few sprigs of coriander

NOTES

We love our range of spinneysFOOD rice. Our premium Long-Grain Basmati Rice comes from a two-year aged crop, grown at the foothills of the Himalayas. Our Thai Fragrant Jasmine Rice is the Hom Mali variety – the world’s best rice. Both are available in 1, 2 and 5kg bags.

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