Gulf News Food Show's Biryani Risotto

1/2 white onion, finely chopped

1 carrot, diced

1 celery stalk, diced

1 tsp garam masala

1 tsp ginger and garlic paste

1 tbsp lemon Juice

A few sprigs of mint, chopped

A few sprigs of cilantro, chopped

10 large prawns, cleaned and peeled

Crispy onions for garnish

1/4 cup Greek yoghurt

2 cups fish or prawn stock

Salt to taste

Mango chutney (optional)

Raita:

2 tbsp cream cheese

1 tbsp lime juice

1/2 tsp cumin seeds

1/2 cup peeled and diced cucumber

Method:

Shrimp stock: Boil shrimp heads in a saucepan with two bay leaves, one celery stalk, 1/2 onion, cardamom, and one teaspoon of garam masala over a medium flame. Strain and set aside.

Marinate the prawns with half the chopped mint, half the chopped cilantro, 1/2 teaspoon of ginger and garlic paste, 1/2 teaspoon garam masala, and Greek yoghurt. Set aside for 15 minutes.

Add the marinated prawns to a skillet and cook in butter for a few minutes over a medium flame. Remove the prawns and set aside.

In the same pan, sauté the white onion, carrot, and celery until softened.

Add Arborio rice to the skillet with a pinch of salt and stir for about two minutes.

Add lemon juice and gradually start adding the prawn stock, stirring continuously.

Add the remaining ginger and garlic paste and continue to stir. After 10 minutes, when the risotto is almost ready, add the cooked prawns, soft cream cheese, and crispy onions.

For the raita, mix the cream cheese, lime juice, and roasted cumin seeds. Add the diced cucumber.

Serve the risotto topped with mango chutney, raita, and crispy onions. Sprinkle the remaining mint and cilantro on top for garnish.

Tips

Use fresh and high-quality prawns for the best flavour in the risotto.

When marinating the prawns, ensure that the flavours are evenly distributed by mixing the prawns thoroughly with the marinade ingredients.

Be attentive while sautéing the white onion, carrot, and celery to ensure they soften evenly and do not brown.

Gradually adding the shrimp stock to the risotto and stirring continuously will help the rice absorb the flavours and cook evenly.

When making the raita, make sure the diced cucumber is well-drained to prevent the raita from becoming watery.

For added flavour, consider roasting the cumin seeds for the raita before mixing them with the cream cheese and lime juice.

The biryani risotto is a beautiful fusion of Indian and Italian flavours, creating a symphony of tastes and aromas that will delight your senses. It's a perfect showcase of how diverse culinary traditions can come together to create something truly special and tasty.

- Chef Heyam Abdelhadi is the Executive Chef at Bel Middle East.