CRISPY LEEK BIRYANI
I never ate biryani as a child at home, but it has become something that my kids have grown up eating – and traditions must start somewhere. There are so many variations of biryani; this one is simple, using beautiful, sweet leeks.
SERVES 6-8 PREP 25 MINUTES COOK 1 HOUR FOR THE RICE
H 500g basmati rice
H 1.5 litres cold water
H 1 cinnamon stick
H 2 bay leaves
H 3 cardamom pods
H 1½ tsp salt
FOR THE CRISPY LEEKS
H 150g ghee
H 200g leeks, sliced
H fine salt, for sprinkling
FOR THE SOFT LEEKS
H 50g ghee
H 5 cloves of garlic, grated
H 200g leeks, thinly sliced
H 1½ tsp salt
H 6 green chillies, pierced
H 4 tbsp art masala spice mix (see recipe, page 26)
TO SERVE H
6-8 runny-yolk fried eggs
H Let’s start with the rice. Put the basmati in a large pan with plenty of room for it to boil. Add the water, cinnamon, bay leaves, cardamom and salt. Put the pan over a high heat and bring the water and rice to the boil, then cook for 7 minutes. Take off the heat and drain into a sieve, leaving the whole spices in there. Rinse the rice under cold water
till it is cold, then leave to drain and cool.
H For the crispy leeks, take the same pan, dry off any liquid and add the ghee. When the ghee is hot, add the leeks in an even layer. Leave to get crispy without stirring much, turning occasionally so they get golden all over.
H Have a plate ready with some kitchen paper and drain off the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness.
H For the soft leeks, pop the same pan back on the heat with 50g ghee and allow to melt. Fry the garlic till golden. Add the leeks, salt and chillies
and cook till the leeks are soft.
H Add the art masala and mix through, then cook over a mellow heat for 10 minutes before taking off the heat.
H Take a medium nonstick pan and fill half of it with the cooled rice, including any whole spices. Make sure it is an even layer.
H Add the soft leek mix in an even layer, then the remaining rice.
H Cover the top of the pan tightly with clingfilm, place the lid on firmly and pop on a low heat for 30 minutes. Take off the heat, remove the lid and clingfilm and mix the rice with the leeks.
H Serve with fried eggs and sprinkle with the crispy leeks.