In Gujurat, the staple dish is kichri, a mixture of rice and lentils, which was the original inspiration for kedgeree. Here I have combined an Italian-style risotto with lentils, and flavoured it with an Indian mixture of herbs and spices.
1.2–1.25litres (2–2¼pints) chicken or vegetable stock
Bring the stock up to the boil in a saucepan, and allow it to simmer gently throughout the making of your risotto. Cut the chillies open under running water, discard the seeds and stem and slice very finely across.