If rice is freshly cooked, spread it on a tray to cool and dry for 15–20 minutes. Ideally use chilled leftover rice. Transfer 3 cups cooked basmati rice to a large bowl.

Sauté aromatics

Heat 1 tablespoon oil in a small skillet over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling

In a bowl, mix 1.5 cups shredded cooked chicken with 2 tablespoons chicken tikka paste, the sautéed onions and garlic, 1 tablespoon chopped cilantro, 1 tablespoon lemon juice, 1/2 teaspoon black pepper, and 1 teaspoon salt. If mixture seems dry, stir in up to 2 tablespoons plain yogurt to moisten. Taste and adjust tikka paste/salt as needed.

Prepare rice mixture for shaping

To the bowl with rice, add the chicken mixture (reserve about 3 tablespoons of the chicken filling for cores), 3/4 cup grated mozzarella, 1/2 cup grated sharp cheddar, 1 tablespoon chopped cilantro, and gently fold until evenly combined. If the rice doesn't hold together, add 1 tablespoon yogurt or 1–2 tablespoons crushed breadcrumbs to bind. Chill the rice mixture 15–20 minutes to firm up (this makes shaping easier).

Coating and Frying

Form arancini

Prepare an assembly line: bowl with 3/4 cup flour, bowl with 2 large eggs beaten with 2 tablespoons cold water, and bowl with 1.5 cups panko breadcrumbs mixed with 1/4 cup fine semolina. With lightly oiled hands, take about 2 tablespoons of the rice mixture and flatten into a disc. Place about 1 teaspoon to 1 tablespoon of the reserved chicken tikka filling in the center, then fold rice around filling to form a compact 1.5–2 inch ball. Repeat to make approximately 18–22 arancini, depending on size.

Coat arancini

Roll each ball first in flour (shake off excess), then dip into the beaten egg, and finally press into the breadcrumb mixture until evenly coated. Place on a tray and refrigerate 10–15 minutes to set the coating.

Heat oil

Pour 3 to 4 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown steadily without smoking.

Fry arancini

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Maintain oil temperature between batches; lower heat slightly if they brown too quickly. For a lower-oil option, shallow-fry in a skillet with 1/2 inch oil, turning to brown all sides; finish in a 375°F (190°C) oven for 6–8 minutes to heat through.

Tikka Ranch Drizzle

While arancini chill or fry, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt, 2 teaspoons ranch seasoning (or 2 tablespoons prepared ranch), 1 teaspoon chopped cilantro, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, 1 teaspoon chicken tikka paste, and 1/4 teaspoon salt. If the sauce is too thick, add 1 teaspoon water at a time to reach a drizzling consistency. Taste and adjust seasoning—add more tikka paste for heat or smoked paprika for smokiness.

Garnish and Serve

Arrange arancini on a serving platter. Drizzle the tikka ranch over the arancini or serve it on the side for dipping. Sprinkle with 1 tablespoon chopped cilantro and a light dusting (1/4 teaspoon) smoked paprika or chaat masala. Serve immediately with lemon wedges on the side for squeezing.

Leftovers: Store cooled arancini in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp the exterior; avoid microwaving to preserve crunch.