It’s time to serve Indian rice in a completely new taste and in a different style.
Ingredients
- 1 bunch fresh palak (spinach)
- 1 cup mint leaves
- 1 cup fresh coriander leaves
- 1 cup kasuri methi
- 2 green chilies
- 6 cloves garlic
- 1 inch ginger
- 1 small onion
- 1/2 tsp honey
- 2 tbsp Fresh cream
- 1/2 cup milk
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/2 tsp fresh lemon juice
- Salt to taste
- 1 tbsp clarified butter
How to make Indian Risotto
- Wash the palak and boil in its own water for few minutes.
- Put the boiled palak into the blender and add mint leaves, coriander leaves and kasuri methi.
- Blend together to make a smooth puree. Keep aside.
- Put the onion, ginger, garlic and green chilies in a chopper.
- Chop finely and keep aside.
- If chopper is not available then you can chop the onion and green chilies with your hands and make the paste of ginger and garlic.
- Wash the rice in normal running water, boil by adding little bit of salt.
- Drain the boiled rice through the sieve and keep aside.
- Melt 1 tbsp of butter in a pan and add chopped onions along with ginger, garlic and green chilies.
- Sauté for few seconds and then add prepared green puree.
- Sauté on low flame and stir in milk, honey, salt and spices.
- Cover the pan and leave to cook for about 6 minutes until it thickens.
- Finally stir in lemon juice and fresh cream.
- Now heat 1/2 tsp oil / butter in a saucepan and add cumin seeds and curry leaves.
- Allow the seeds to splutter and pour directly over the boiled rice.
- Mix very well.
- Mix the prepared rice into the green risotto gravy and cook on medium flame for 2-3 more minutes until rice blends very well with green puree.
- Take a round shaped bowl or cutter, fill with the prepared risotto and flip upside down on a serving plate.
- Garnish the delicious Indian risotto with some freshly chopped coriander, place some fried potatoes on the top and sprinkle little bit of chaat masala.
- Serve immediately to enjoy.
