These Rajma Rice Arancini are everything I love about food — comforting, creative, and full of unexpected joy. Inspired by the Italian classic, these arancini are reimagined with spiced rajma, fluffy basmati rice, and soft chenna, all wrapped around a cube of melty cheese and served over a velvety bell pepper makhani sauce. The result? Crispy on the outside, soft and flavorful on the inside, with a perfect balance of spice, creaminess, and crunch. It’s the kind of appetizer that feels playful yet familiar — and just a little bit special.

WATCH HOW TO MAKE RAJMA RICE ARANCINI:

This recipe starts with a pot of freshly cooked basmati rice. I always make sure to let it cool completely — that step makes all the difference in the texture. It gives the rice a chance to firm up and keeps the grains separate when mixed into the filling.

The filling itself is where the flavor builds: mashed rajma adds heartiness, while crumbled chenna brings a soft, creamy bite. I fold in chopped onions, ginger, green chilies, and fresh cilantro, then season the mix with a blend of Indian spices — chaat masala, kebab masala, amchur, and roasted cumin powder for depth and tang. A spoon of sattu ties it all together and helps it hold its shape. But the real magic comes with the final step: a gentle smoking using hot coal, ghee, and crushed cardamom. It’s just a few minutes under the lid, but it infuses the mixture with a gorgeous, earthy aroma that lingers in every bite.

Once mixed, the filling is shaped into balls, each one wrapped around a small cube of cheese. The cheese melts inside as they fry, creating the perfect creamy center. I coat each one in a simple flour-water slurry and breadcrumbs, then fry them until golden and crisp. That first sizzle is always so satisfying — and the color when they come out is just stunning.

While the arancini rest, I move on to the sauce. The makhani base gets a fresh twist here with red bell peppers, which add a subtle sweetness and color that really brighten the dish. It starts with a sauté of cumin, cloves, and bay leaf, followed by tomatoes, onions, bell peppers, garlic, ginger, green chili, and cashews. The mixture simmers with warm spices and a splash of water before getting blended into a silky sauce. I finish it with butter and cream to round out the richness — it’s smooth, slightly spicy, and full of comforting warmth.

To serve, I spoon a generous layer of warm sauce into small cups or shallow bowls, nestle a crispy arancini on top, and garnish with mint yogurt, pickled onions, and a dusting of pistachio. It’s vibrant, fresh, and feels like a complete dish in one bite — creamy, crunchy, spiced, and cool all at once.

These arancini are definitely a dish that surprises. They’re the kind of appetizer that feels nostalgic and new at the same time — rooted in the flavors of rajma chawal, but with textures and elements that transform it into something elegant and fun. Whether you serve them at a summer dinner party or just want to elevate a cozy evening at home, you’re going to fall in love with every bite.

If you like this, please try my other recipes:

• Masala Stuffed Peppers
• Nawabi Corn Kebabs
• Greek Tomato Fritters
• Italian Bread Tart

5 from 2 votes

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Rajma Rice Arancini

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

These Rajma Rice Arancini are everything I love about food — comforting, creative, and full of unexpected joy. Inspired by the Italian classic, these arancini are reimagined with spiced rajma, fluffy basmati rice, and soft chenna, all wrapped around a cube of melty cheese and served over a velvety bell pepper makhani sauce.

Course: Appetizer

Cuisine: Fusion, Indian, Italian

Keyword: fusion

Custom Category: Appetizers, Fusion

Servings: 6

Calories: 229 kcal

Author: Nidhi Bothra

Ingredients

Arancini:

• 1 1/2 cup cooked basmati rice , salted and cooled
• 1 cup rajma (kidney beans) , boiled and mashed
• 1/4 cup cottage cheese (chenna) or paneer , crumbled or grated
• 1/4 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
• 1/2 tsp black pepper
• 1 tsp roasted cumin powder
• 1/2 tsp mango powder (amchur)
• salt , to taste
• 2 tsp sattu flour (roasted chickpea flour) , or besan for binding
• mozzarella cubes or melty cheese
• oil , for frying

For Coating:

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

For Smoking:

• 1 small coal
• 1/2 tsp ghee
• 1/2 tsp cardamom powder

Bell Pepper Makhani Sauce:

• 1 1/2 tbsp oil
• 1/2 tsp cumin seeds
• 1-2 cloves
• 1 bay leaves
• 1/2 cup red bell peppers , chopped
• 2 medium tomatoes , chopped
• 1 small onions , chopped
• 4-6 pcs cashews
• 1-2 green chilies
• 1 inch ginger , chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1/2 tsp garam masala
• salt , to taste
• 2 cloves garlic
• 1 tbsp tomato ketchup
• 1/4 cup water
• 2 tsp butter
• 1 tbsp sour cream or cream or malai

Garnish:

• mint yogurt
• pickled onions
• pistachio dust
• fresh mint
• edible gold foil

Instructions

1. Cook the rice: Begin by cooking the basmati rice with a pinch of salt until it’s fluffy and fully done. Spread it on a plate and allow it to cool completely.

2. Make the Arancini mixture: In a large mixing bowl, combine the cooled rice with mashed rajma, crumbled chenna/paneer, onions, ginger, green chilies, and cilantro. Add lemon juice, all the dry spices, and salt. Mix in the sattu to bind everything together. The mixture should hold its shape when pressed.

3. Infuse smoky flavor: Heat a small piece of coal over an open flame until red hot. Place it in a small steel bowl inside the arancini mixture. Pour ghee over the coal, add the crushed cardamom, and cover the main bowl tightly. Let the smoke infuse for about five minutes, then discard the coal and mix once more.

4. Shape the arancini: Take a portion of the mixture and flatten it gently in your palm. Place a cheese cube or grated cheese in the center and wrap the mixture around it to form a ball. Repeat until all the mixture is used.

5. Coat and fry: Prepare a slurry by mixing the flour with water until smooth. Dip each arancini ball into the slurry, then roll in breadcrumbs to coat evenly. Deep-fry in hot oil until golden brown and crisp, then drain on paper towels.

6. Make the makhani sauce: In a pan, heat oil and add cumin seeds, cloves, and bay leaf. Add the tomatoes, onion, bell pepper, cashews, green chilies, garlic, and ginger. Sauté until everything is soft and fragrant. Stir in the spices, ketchup, salt, sugar, and water. Cover and simmer until cooked, then blend until smooth. Finish with butter and sour cream (or cream) for a rich, silky consistency.

7. Make mint yogurt: thick yogurt mixed with fresh mint or dried mint powder, olive oil, salt, sugar and black pepper.

8. Assemble and serve: Spoon the warm makhani sauce into small serving bowls or cups. Place a hot arancini on top, then garnish with a drizzle of mint yogurt, a few pickled onions, fresh mint, edible gold foil, and a sprinkle of pistachio dust. Serve immediately while the arancini is still crisp and the cheese melty.

Recipe Video

Nutrition Facts

Rajma Rice Arancini

Amount Per Serving

Calories 229 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 7mg2%

Sodium 205mg9%

Potassium 409mg12%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 6g7%

Protein 8g16%

Vitamin A 1158IU23%

Vitamin C 36mg44%

Calcium 61mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.