Risotto - Indian Flavour


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Tickle your taste buds with this creamy and cheesy risotto mildly spiced with Indian flavours. It is just heavenly when served piping hot on a cold winter evening.

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Risotto - Indian Flavour recipe - How to make Risotto - Indian Flavour

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
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Ingredients
2 cups raw kolam rice (chawal)
21/2 cups water
21/2 cups milk
salt to taste
1/2 cup onions finely chopped
1 tbsp garlic (lehsun) finely chopped
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup parboiled green peas
2 tbsp cream
2 tbsp powdered cashewnuts (kaju)
1/2 cup cream paneer (cottage cheese) , grated
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tsp sugar
1 tbsp ghee
1 tsp cumin seeds (jeera)
2 small bayleaves (tejpatta)
1/4 cup cheese , grated

For The Garnish
grated red carrot

To Serve
tomato basil soup
baked crisp fresh khakhra
Method
    Method
  1. Combine milk and water in a broad pan and bring it to a boil. Let it simmer on a low flame to keep it hot till use.
  2. Heat ghee in a broad pan add cumin seeds, bay leaf, onion, garlic and saute for 1 to 2 minutes.Add the rice and saute again for another 2 to 3 minutes.Add the milk-water mixture gradually little at a time.
  3. Slowly as the rice cooks and releases its starch, it will have a soft and creamy texture.
  4. Keep adding milk-water mixture till the rice is cooked.
  5. Saute methi separately in a pan and add it to the cooked rice along with paneer, cashewnut powder, kasuri methi, green peas, garam masala and sugar.
  6. Add little more of milk-water mixture, stir and cook. Remove the risotto from the flame and stir in cream and cheese and mix well to blend to a smooth creamy consistency.
  7. Garnish with grated red carrots and serve immediately with a bowl of soup and crisp khakras.


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This recipe was contributed by damyantiben on 30 Nov 2013


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