So, when the Biryotto graces the menu of the finest restaurants, you heard it here first.
What’s a Biryottto? It’s a fusion (and portmanteau) of Biryani and Risotto. Indian spices in the base, then add arborio rice and slowly add stock for a risotto like creamy finish.
This isn’t so much a recipe as a guideline. Feel free to play with quantities. You could also do a veggie version with butternut squash (cut into chunks and roast with cumin then add instead of the chicken and mushrooms), or use lamb or whatever you like.
2 cloves garlic
1″ cube of ginger
2 chicken breasts (or 4 boned thighs if you prefer)
150g arborio rice
5 or 6 decent mushrooms
1/2 tsp turmeric
1 tsp cumin powder
1 tbsp garam masala
1 tbsp medium curry power
a good squirt of tomato puree
chilli powder to taste – or a finely chopped chilli
500ml chicken stock – if done from a cube it’ll be all the salt you need
a good grind of black pepper.
at least a tablespoon of chopped coriander
2 tsp oil, or a good spray of fry lite to keep the fat down.
100g of frozen peas
Chop the onion, garlic and ginger as finely as you can. Add oil or fry-lite to the pan, and when it’s hot add them and turn the heat down and stir occasionally until the onion goes translucent.
Add the chicken, turn up the heat, and stir-fry until the chicken starts to colour. Add a splash of water if necessary to keep it from sticking and burning. Add the black pepper.
Add the spices, the rice, and mushrooms, and the tomato puree and stir until all evenly coloured.
Start to add the stock and let it simmer and reduce like a normal risotto. Keep adding stock and simmering until the rice is tender. As the rice is close to being cooked, stir in the frozen peas.
Once the rice is ready, stir in the coriander.
Serve as is to be healthy, or with a pitta bread, roti or naan bread if you’re really hungry.