Cumin and Curry Leaf Creamy Risotto

Cumin and Curry Leaf Creamy Risotto

Ingridients of Cumin and Curry Leaf Creamy Risotto:

  • 1 tablespoon grapeseed oil
  • 1 tablespoon sesame oil (not the dark)
  • 15 curry leaves (washed, dried, and julienned)
  • 2 green chilies (washed, dried, and sliced thin)
  • 2 tablespoons cumin seeds (jeera seeds)
  • 1 tablespoon black mustard seeds
  • 2 onions , diced
  • 8 ounces mushrooms , diced
  • 4 carrots , peeled and grated
  • 2 cups jasmine rice (uncooked)
  • 4 cups milk
  • 15 ounces chickpeas , canned (or other legume of your choice)
  • salt
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