Heat half of butter, and oil in a pan, saute leek, celery and garlic till they become translucent.
Add sun dried tomato and parboiled rice.
Saute add water till rice gets cooked and becomes rich and creamy.
Add seasoning (salt and pepper).
Add remaining butter and remove from heat add parmesan and mascarpone cheese.
Place on plate topped with slice of cooked chicken breast and parmesan flakes.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.