Crispy leek biryani

1. 1

   Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt.

2. 2

   Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes.

3. 3

   Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain.

4. 4

   Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer.

5. 5

   Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness.

6. 6

   Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden.

7. 7

   Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat.

8. 8

   Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice.

9. 9

   Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes.

10. 10

    Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.