Fried Chicken Risotto

Ingredients

• 1 cup super basmati rice
• 4 chicken thighs on the bone
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons mustard paste
• 1½ cups cornflakes, coarsely crushed
• 1½ cups panko breadcrumbs
• 1½ teaspoons dried mixed herbs
• 4 eggs, whisked
• Oil to deep fry
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1½ tablespoons finely chopped garlic 
• 1 medium onion, finely chopped
• 3-4 fresh thyme sprigs
• 3 cups chicken stock
• 200 grams parmesan cheese
• ¼ cup fresh cream
• Chopped chives for garnish
• Salad to serve

Method

1. Take super basmati rice in a bowl. Wash thoroughly 2-3 times. Soak in sufficient water for 30 minutes. 
2. Take chicken in a bowl, add salt, crushed black peppercorns and mustard paste and apply the mixture well on each chicken thigh. Set aside to marinate for 15-20 minutes.
3. Take cornflakes on a large plate, add panko breadcrumbs, salt, crushed black peppercorns and dried mixed herbs and mix till well combined. 
4. Take whisked eggs in a bowl, dip each chicken thigh in it and roll in the cornflakes mixture till well coated on all sides. Repeat this process one more time.
5. Heat sufficient oil in a kadai, gently slide in the chicken thighs, 2 at a time, and deep- fry on medium heat till golden brown and crisp. Drain on absorbent paper. 
6. To make the risotto, heat olive oil and 1 tablespoon butter in a non-stick pan. Add garlic, mix and saute for 1-2 minutes. Add onion, mix and saute till it turns translucent. 
7. Pluck the leaves of the thyme and add to the pan, mix and saute for 1-2 minutes.
8. Drain the soaked rice and mix well. Add 2 cups chicken stock, mix and add salt and crushed black peppercorns and mix till well combined. Cook till most of the moisture is absorbed.
9. Add remaining chicken stock, little by little, mixing after each addition and cook till the rice is ¾ done. 
10. Grate parmesan cheese into it and mix till well combined. Add fresh cream, and remaining butter, mix and cook for 1 minute. 
11. Switch the heat off, transfer equal portions onto individual serving plates, sprinkle chives and place one fried chicken thigh over each portion. Serve hot with salad.