Prep 10 mins
Cook 30 mins
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!
- 14.79 ml grapeseed oil
- 14.79 ml sesame oil (not the dark)
- 15 curry leaves (washed, dried, and julienned)
- 2 green chilies (washed, dried, and sliced thin)
- 29.58 ml cumin seeds (jeera seeds)
- 14.79 ml black mustard seeds
- 2 onions, diced
- 226.79 g mushrooms, diced
- 4 carrots, peeled and grated
- 473.18 ml jasmine rice (uncooked)
- 946.36 ml milk
- 425.24 g chickpeas, canned (or other legume of your choice)
- Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
- 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.
- Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.
- 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.
- 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.
- Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.
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.
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!