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Biryani Rice Croutons

Rice is nice, but these rice croutons are next level genius. We’re confident you will re-think how you serve and flavour rice after making these delicious croutons, which pack an authentic and tasty hit of Indian flavour in every bite. Whether enjoyed as a garnish, side dish or snack bite, these multipurpose croutons will have your creative juices flowing.

Biryani Rice Croutons




Yield
Makes about 40 (1 1/4-inch X 1/2-inch thick) croutons
Prep Time
5 min
Cook Time
25 min
Total Time
1 h 30 min


Ingredients

  • 1 cup (250 mL) USA long grain white rice
  • 2 cups (500 mL) bone broth
  • 1/2 cup (125 mL) store bought fried onions
  • 1 tbsp (15 mL) Biryani spice mix
  •   Vegetable oil to sauté
  •   Mango Chutney to serve (optional)

Directions

  1. Combine rice, broth, fried onions and Biryani spice mix in a small saucepan. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 25 minutes. Purée half the cooked rice with a hand blender or small food processor (mix should be very sticky); stir in remaining rice.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Enjoy with mango chutney, over salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.

Notes

Estimated 2 tbsp oil

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