About this recipe:I had this Italian-Indian fusion dish at a pub and so thought I would give it a go myself. Easy and delicious. This recipe isn't that spicy so if you lke it hotter, add a little more tandoori paste at that step.
1 tablespoon oil
1 large garlic clove, chopped
1 small onion, finely chopped
370g uncooked arborio rice
1.5L chicken stock (made from stock cubes)
100g shredded roast chicken
1 tablespoon tandoori paste
2 tablespoons light soured cream
1 tablespoon chopped fresh parsley
salt and black pepper to taste
grated Parmesan cheese to serve
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Method Prep:15min › Cook:30min › Ready in:45min
Fry the garlic and onion in the oil over medium high heat. Add the arborio rice and stir.
Add some chicken stock, enough to make a thick mixture. Stir until dissolved and add more and keep repeating until the rice is tender.
Add the shredded chicken, tandoori paste and soured cream. Stir to mix the flavours through. Add the parsley and salt and pepper to taste.
Serve with a dollop of soured cream and grated Parmesan cheese.