New Delhi [India], August 21: When you think of risotto, visions of creamy Italian rice dishes likely come to mind. But in the hands of Chef Ankit Gaurav, executive Sous Chef – Country Inn & Suites by Radisson, Sahiababad, a celebrity chef celebrated for his plant-based innovations, risotto takes on an entirely new personality. This time, it’s not Arborio rice in the starring role—it’s barnyard millet, a humble yet highly nutritious grain, dressed luxuriously in coconut cream and infused with the aroma of curry leaf oil.
Chef Ankit’s Barnyard Millet Risotto with Coconut Cream & Curry Leaf Oil is more than just a recipe. It’s a fusion of Italian technique and South Indian flavor, a dish that marries creamy comfort with bright, aromatic notes. It’s also a shining example of his mission—to showcase millets not just as healthy alternatives but as gourmet-worthy ingredients that deserve center stage.
The Millet Revolution
Barnyard millet, known locally as Sanwa or Samvat ke Chawal, has been grown in India for centuries. Naturally gluten-free, rich in fiber, and quick to cook, it has recently gained popularity among health-conscious diners. But for Chef Ankit, this isn’t just a “trend ingredient.”
Millets are part of our heritage. They’re sustainable, resilient crops that our ancestors relied on. My goal is to make them aspirational, to take them from the fields to fine dining tables,” says Chef Ankit.
His approach to millet cookery blends tradition with culinary innovation. By applying the slow-stirring method of risotto preparation, he transforms millet into a creamy, indulgent dish without any dairy—keeping it vegan-friendly and suitable for a wider audience.
The South Indian Twist
While the technique borrows from Italy, the soul of this recipe is unmistakably South Indian. Coconut milk replaces the classic dairy base, lending a rich sweetness that complements the gentle nuttiness of the millet. The final flourish—a fragrant curry leaf oil—turns this dish into an aromatic feast.
Curry leaves, mustard seeds, and turmeric sizzle in warm oil, releasing an irresistible scent. Drizzled over the finished risotto, this oil adds both color and flavor, tying the dish together with a whisper of the tropics.
The Recipe
Serves: 2
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Diet: Gluten-free, Vegan-friendly
Ingredients
For the Risotto:
½ cup barnyard millet (soaked for 30 mins)
1 tbsp cold-pressed coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
½ inch ginger, grated
1 small green chilli, slit (optional)
1 cup thin coconut milk
1 ½ cups vegetable stock or hot water, as needed
½ cup thick coconut cream
Salt, to taste
Freshly cracked black pepper, to taste
Juice of ½ a lime
For the Curry Leaf Oil:
¼ cup refined oil
10–12 fresh curry leaves
½ tsp mustard seeds
Pinch of turmeric
Garnishes:
Toasted coconut flakes
Microgreens or coriander
Crispy fried shallots
Method
1. Rinse the soaked barnyard millet well.
2. Heat coconut oil in a pan. Sauté onions until translucent, then add garlic, ginger, and green chili. Sauté until aromatic.
3. Stir in the millet and toast lightly for a minute to coat with aromatics.
4. Add the thin coconut milk, stir, and cook on low heat. Gradually add vegetable stock in small batches, stirring frequently until millet is tender and creamy (about 20–25 minutes).
5. Finish with thick coconut cream, salt, pepper, and lime juice. Stir gently until glossy.
6. For the curry leaf oil, heat the oil in a small pan. Add curry leaves, mustard seeds, and turmeric, letting the flavors infuse for 2–3 minutes. Turn off the heat, allow it to settle, and strain.
7. Serve the risotto hot, topped with curry leaf oil, toasted coconut flakes, microgreens, and crispy fried shallots.
Chef Ankit Gaurav – A Culinary Trailblazer
KNOW YOUR CHEF
Born and brought up in Purnia, Bihar, Chef Ankit Gaurav’s journey from a small-town boy to an award-winning chef is a story of relentless passion. His schooling in Bihar shaped his connection to local, seasonal ingredients—a theme that continues to influence his cooking.
Over the years, he has gained national and international recognition:
Chef of the Year – Plant-Based Cuisine
Recipient of the Lal Bahadur Shastri Samman
Distinguished judges in culinary competitions worldwide
Panelist in prestigious chef debates and discussions
As regularly on television and at food festivals, Chef Ankit is widely known for his advocacy in sustainable, plant-based cuisine. His first book, Millet Mania, celebrates the versatility of these ancient grains, while his upcoming title, KIRAN, focuses on millet-based heritage recipes with a modern twist.
Why This Dish Matters
This Barnyard Millet Risotto is more than a recipe; it’s a statement. In using millet in a fine dining format, Chef Ankit challenges long-held notions about what constitutes “gourmet” food. By infusing it with coconut cream and curry leaf oil, he bridges culinary worlds—bringing the comfort of risotto into the fragrant, spice-rich territory of South India.
From a health perspective, it’s a dream:
Gluten-free – suitable for those with wheat sensitivities
Dairy-free – entirely plant-based without sacrificing creaminess
Nutrient-dense – high in fiber, minerals, and antioxidants
From a flavour perspective, it’s a masterclass in balance—the mild nuttiness of millet, the sweetness of coconut, the gentle heat of chilli, and the earthy perfume of curry leaves.
Final Thoughts
For Chef Ankit, food is not just sustenance; it’s a canvas for storytelling. This dish tells a story of heritage, sustainability, and creative adaptation. Whether you’re a millet enthusiast, a vegan home cook, or simply someone looking to expand your culinary horizons, this Barnyard Millet Risotto is a recipe worth making.
And when you take that first creamy, fragrant bite, you’ll understand why Chef Ankit Gaurav’s name is synonymous with innovation in the kitchen.
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