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    You are in: Home / Recipes / Cumin and Curry Leaf Creamy Risotto Recipe
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    Cumin and Curry Leaf Creamy Risotto

    Cumin and Curry Leaf Creamy Risotto. Photo by FLKeysJen

    1/2 Photos of Cumin and Curry Leaf Creamy Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    jo_mama's Note:

    I love Indian food flavors, especially curry leaves and cumin seeds. This recipe is a result of my endeavor to have more delicious, fulfilling, whole protein recipes at hand. Modify to fit your tastes (e.g. swap coconut milk for milk?), and enjoy!

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    Units: US | Metric


    1. 1
      Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
    2. 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. 3
      Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.
    4. 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. 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. 6
      Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on January 27, 2012


      I knew I would love the curry leaves in this (and I did!), so I doubled them. I used the amount of seeds in the recipe, which was fine for me - you just have to have the expectation that this is more of an Indian dish than a risotto dish. I also used more liquid and saved the sesame oil for the table. We were glad, since it didn't really match the dish for us. I thought this was a super tasty Indian dish, with a different sort of flair.

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    • on December 23, 2011


      I have been shying away from making risotto since I see the contestants on Top Chef always blow it, but this turned out super CREAMY and DELICIOUS with absolutely no butter...amazing. I didn't have milk so used half coconut milk and half almond milk. This deserves five stars if you can update the amount of seeds (very aggressive-maybe give a range) and increase the cooking time and amount of milk. This took way longer but was worth the wait. Thank you for creating this delicious, healthy dish!

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    Nutritional Facts for Cumin and Curry Leaf Creamy Risotto

    Serving Size: 1 (324 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 386.3
    Calories from Fat 86
    Total Fat 9.5 g
    Saturated Fat 3.3 g
    Cholesterol 17.0 mg
    Sodium 248.9 mg
    Total Carbohydrate 63.8 g
    Dietary Fiber 5.6 g
    Sugars 3.8 g
    Protein 11.9 g

    The following items or measurements are not included:

    curry leaves

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