Name: Rajma Rice Arancini
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 1½ cup cooked 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 (or besan); Mozzarella or other melty cheese cubes; Oil, for frying; 2 tbsp all-purpose flour; 3 tbsp water; 1 cup breadcrumbs; 1 small coal; ½ tsp ghee; ½ tsp cardamom powder; 1½ tbsp oil; ½ tsp cumin seeds; 1–2 cloves; 1 bay leaf; ½ cup red bell peppers, chopped; 2 medium tomatoes, chopped

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Short description

I had so much fun creating these Rajma Rice Arancini—an inventive twist on the Italian classic made with spiced rajma, fragrant basmati rice, creamy chenna, and a molten cheese center, all served over a silky bell pepper makhani sauce.

Rajma Rice Arancini

Why You’ll Love This Recipe

I love how these arancini marry the warmth and comfort of rajma chawal with a playful, crunchy exterior and gooey cheese heart. The smoky hit from the hot coal treatment elevates the flavors to something truly memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Arancini:

1½ cup cooked 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 (or besan)
Mozzarella or other melty cheese cubes
Oil, for frying

For coating:

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

For smoking:

1 small coal
½ tsp ghee
½ tsp cardamom powder

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 cashews
1–2 green chilies
1 inch ginger, chopped
1 tsp red chili powder
1 tsp coriander powder
½ tsp turmeric
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 cream or sour cream

Garnish:

Mint yogurt
Pickled onions
Pistachio dust
Fresh mint
Edible gold foil

directions

Cook and cool rice. I cook basmati rice until fluffy, spread it out to cool completely so the grains stay separate.
Mix arancini base. I combine cooled rice, mashed rajma, chenna, onions, ginger, chilies, cilantro, lemon juice, spices, salt, and sattu in a bowl—until it holds shape when squeezed.
Smoke the mixture. I heat the coal until red‑hot, place it in a small bowl atop the mixture, drizzle ghee and sprinkle cardamom, cover tightly for 5 minutes to infuse a smoky aroma. Then I mix again.
Shape balls. I flatten a portion in my palm, place a cheese cube inside, and roll it into a ball. Repeat.
Coat and fry. I whisk flour and water into a slurry, dip each ball, roll in breadcrumbs, then deep‑fry until golden, draining on paper towels.
Prepare the sauce. I heat oil, sauté cumin seeds, cloves, bay leaf, then add veggies, cashews, spices, ketchup, water—simmer until soft, then blend until smooth. I finish it with butter and cream.
Mint yogurt. I whisk thick yogurt with fresh mint, olive oil, salt, sugar, and black pepper.
Assemble. I spoon warm makhani sauce into small bowls, nestle an arancini on top, garnish with mint yogurt, pickled onions, pistachio, fresh mint, and a touch of gold foil. Serve while crisp and gooey.

Servings and timing

Servings: 6 arancini
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

I sometimes swap mozzarella with pepper jack or a cumin‑infused paneer cube for extra zing.
I swap sattu for besan if unavailable—binding is just as good.
I’ve added finely chopped spinach to the arancini mix for a veggie boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I bake at 180 °C (350 °F) for about 10 minutes until the outside is crisp and cheese is melted. I warm the sauce separately.

FAQs

Can I make these ahead of time?

Yes—I prep the arancini mixture and shape the balls a few hours ahead. I keep them refrigerated, then coat and fry just before serving to ensure crispness.

Can I bake instead of fry?

Absolutely. I bake at 200 °C (390 °F) for 15–20 minutes, turning halfway, until golden. They’re slightly less crisp, but still delicious.

What’s the purpose of smoking with coal?

The hot coal, ghee, and cardamom smoke infuse a subtle, earthy aroma that transforms ordinary flavors into something special—it’s my favorite secret step.

Can I skip the cheese inside?

Yes, if I want a lighter or vegetarian‑only version. I sometimes leave it out and add extra chenna for creaminess instead.

Is there a vegan version?

Definitely. I swap chenna/paneer with firm tofu or vegan cheese, and use plant‑based butter and cream in the sauce and garnish.

Conclusion

These Rajma Rice Arancini bring together familiar Indian flavors and Italian comfort in a crisp, cheesy, smoky bite that’s creative, joyful, and completely addictive. I love serving them at parties or when I want a playful indulgence. Give them a try—and enjoy every flavorful bite.