Garam Masala Arancini with truffle oil and saffron

Garam Masala Arancini with Truffle Oil

Arancini with Truffle oil infused with Saffron and Garam Masala tickles your nostrils as you take a crunchy bite that delights the tongue.

Course Appetizer
Cuisine Indian, Italian
Keyword #arancini, #garammasala, #saffron, #truffleoil, party
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 16 arancinis
Calories 453 kcal


  • 15 grams Butter approx 1 Tablespoon
  • 600 ml Vegetable Stock approx 3 Cups
  • 6 grams Salt apprrox 1 teaspoon
  • 197 grams Arborio Rice apprrox 1 Cup
  • 2 pinches Saffron approx 20 Saffron threads
  • 30 grams Truffle Oil approx 2 Tablespoons
  • 6 grams Garam Masala approx 1 teaspoon
  • 25 grams Pistachio chopped. approx 3 Tablespoons
  • 30 grams fresh Cilantro approx 2 Tablespoons

For Breading

  • 1 Egg large (Use cream 1 Cup/240ml instead of Egg and Milk)
  • 250 ml Milk
  • 128 grams Flour approx 1 Cup
  • 250 grams Bread Crumbs Plain approx 2 Cups

For Frying

  • 500 ml Vegetable Oil


  1. Melt butter and bring the broth and 1 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the Rice and Saffron reduce the heat to low and simmer until tender, about 20 minutes (you can cook it in a pressure cooker too like I did).

  2. Stir in Truffle oil, Garam Masala, Pistachios and Cilantro.

  3. Spread on a parchment-lined baking sheet and let cool completely approximately an hour or hour and a half.

  4. Set up your breading station like the following….. Place them one after the other, left to right, starting with 1/4 sheet pan/plate spread with 1 Cup All-Purpose Flour, then 1 Bowl with Cream or Egg mixture and finally the1/4 sheet pan/plate spread with Bread Crumbs like in an assembly line. 

  5. Using a large melon baller or tablespoon, and working in batches, drop small balls of the cooked rice first in the flour and toss to coat. 

  6. Dip in Cream/beaten Egg, 

  7. Roll in breadcrumbs. You will be able to shape it into rounds at this stage.

  8. Make 16 or so arancini. Loosely cover and refrigerate, at least 1 hour (Keeps for 4 days in the refrigerator). You can also freeze it and use at a later time.

  9. Heat Vegetable oil to 350 degrees F in a large shallow pan. Working in batches, fry the arancini, turning, until golden brown on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Recipe Notes

  1. Instead of Cream or beaten Egg, use milk but double bread it, meaning after rolling it in bread crumbs the first time, dip it in milk again and roll again in breadcrumbs. This will give you a tighter and firmer coating that will not split when frying.
  2. Sometimes when frying the Arancinis might burst slightly. Be wary of the errant hot oil splash.
  3. The recipe is given in grams, milligrams. Use a kitchen scale for accurate results.
  4. If you are not using Use liquid measure for liquids like milk, cream, oil etc and Cup measure for measuring dry ingredients