1. Heat the Bombay Biryani per pack instructions, then let it cool until easy to handle.
2. Scoop a golf ball sized portion into your palm, press a mozzarella cube into the center, and roll into a tight ball. Repeat. You should get roughly 12 to 15.
3. Chill the balls 15 to 20 minutes so they firm up and hold during frying.
4. Set up three bowls: flour, beaten egg, panko. Roll each ball in flour, then egg, then panko to coat fully.
5. Heat oil to 350 F. Fry in small batches 2 to 3 minutes until deep golden. Do not crowd the pan.
6. Drain on a paper towel, sprinkle with a little salt, garnish with cilantro, and serve hot with chutney.
INGREDIENTS
