Indian risotto ( Mushroom Kedgeree)

  I am currently on an Indian kick, so tonight it was a version of Kedgeree or it could be an Indian Risotto. The word kedgeree is an English variation on the Indian word Khichri, and it is supposed that the  colonial British brought the idea back from India, though there are records of it being in Britain, very much earlier than that. The traditional Britihs version usually contains smoked fish along with rice , hard boiled eggs, white fish and maybe shrimp or prawns. 

This version is made with lentils and rice with mushrooms.

For three people

  1. 100 grams yello or red lentils ( pigeon leas , toor dal,)
  2. 350 grams basmati rice
  3. 2+2 tabsp ghee or olive oil 
  4. 1 tsp cumin seeds toasted
  5. 1 onion sliced
  6. 3 cloves garlic, chopped
  7. 1tsp turmeric
  8. 750 mls  vegetable stock
  9. Salt to taste.

For the mushrooms

  1. 500 grams mushroom sliced not washed but cleaned with a mushroom brush.
  2. 4 tbs olive oil 
  3. 4 cloves garlic chopped 
  4. 1 tsp chilli flakes

Melt 2 tabsp ghee, add the cumin and toast/fry until it pops, add the garlic and the onion , sauté until soft but not brown. Stir in the lentils and the rice. Add the stock, turmeric and salt. Bring to the boil, cover and simmer for about half an hour. Add more stock or water to keep it to a risotto consistency. When cooked switch off the heat and keep covered to keep hot.

Whilst the risotto is cooking heat the oil and add  the garlic, sauté until soft but not brown. Add the sliced mushrooms and the chilli flakes and stir until the all of the liquid generated by the mushrooms have been absorbed.. Add all to the rice/lentil mixture saving a few for garnish. Melt the remaining ghee. Plate the risotto and pour over some of the melted ghee and garnish with the remains mushrooms. 


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