Indian Style Risotto from the Risotto experts

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Indians don't have authentic recipes using risotto rice but they have their own style of risotto using basmati rice instead. It's packed full of flavour and by simply adjusting the amount of curry powder used you can have a hot or mild Indian Style risotto. It does sound a weird combination but it's a delicious recipe.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: Four good main meal portions

Freeze: Don't even think about it!

Special Equipment: A good sized frying pan, preferably with a thick base.

INGREDIENTS FOR INDIAN STYLE RISOTTO

Basmati rice	250g / 9oz
Onion	1 medium
Garlic cloves	1
Ginger	3cm (1in) stem
Curry powder (medium)	Level teaspoon (adjust to taste)
Mango chutney	2 tablespoons
Chick peas	400g/ 14oz (large can), drained
Tomato puree	1 heaped tablespoon
Coconut milk	200 ml (small can)
Chicken stock	500 ml (see notes below)
Cumin seeds	¾ teaspoon
Salt and pepper	To taste

PREPARATION
Peel, top and tail and finely chop the onion.
Peel and finely chop (or crush) the garlic clove
Finely grate the ginger.

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NOTES
A risotto should have little visible liquid in it, the rice should soak almost all of it up. So, add the coconut milk then add only half the chicken stock. Add the remainder of the stock as the liquid is absorbed. You may need to add slightly more or less liquid to achieve the correct consistency of the risotto.

COOKING METHOD

STEP 1 - Combine all the ingredients

Heat the pan (no oil) to a medium heat and dry roast the cumin seeds for 30 seconds.
Turn the heat down to low. Add the remainder of ingredients (but only half the stock) to the pan and mix well. Cook on a low heat for around 25 minutes adding more stock as it is absorbed. Mix the risotto frequently.

STEP 2 - Serve

Nothing could be simpler than this Indian Risotto recipe because all you do now is serve on warm plates!

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