Cumin And Curry Leaf Creamy Risotto Recipe

Name: Cumin And Curry Leaf Creamy Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; 1 tablespoon sesame oil (not the dark); 15 curry leaves (washed, dried, and julienned); 2 green chilies (washed, dried, and sliced thin); 2 tablespoons cumin seeds (jeera seeds); 1 tablespoon black mustard seeds; 2 onions, diced; 8 ounces mushrooms, diced; 4 carrots, peeled and grated; 2 cups jasmine rice (uncooked); 4 cups milk; 15 ounces chickpeas, canned (or other legume of your choice); salt

Servings: persons

1 tablespoon grapeseed oil
1 tablespoon sesame oil (not the dark)
15 curry leaves (washed, dried, and julienned)
2 green chilies (washed, dried, and sliced thin)
2 tablespoons cumin seeds (jeera seeds)
1 tablespoon black mustard seeds
2 onions, diced
8 ounces mushrooms, diced
4 carrots, peeled and grated
2 cups jasmine rice (uncooked)
4 cups milk
15 ounces chickpeas, canned (or other legume of your choice)
salt

1
Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
2
In a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. Add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. Watch closely--don't allow it to burn.
3
Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.
4
Add rice to the pot. Stir well to combine. Saute mixture for a few minutes until all liquid is absorbed. Adjust heat to medium-low.
5
Begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. Add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. If you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. Taste and adjust salt. Stir in drained, rinsed chickpeas.
6
Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.

796

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, 1 tablespoon sesame oil (not the dark), 15 curry leaves (washed, dried, and julienned), 2 green chilies (washed, dried, and sliced thin), and more.

Yes, Cumin And Curry Leaf Creamy Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin And Curry Leaf Creamy Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions