Crispy leek biryani recipe
 I never grew up eating biryani, 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. 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 6–8 fried eggs 6–8 fried eggs Method 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. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. 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. 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. 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. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. 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. 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. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. 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. 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. 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. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. 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. 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. 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. 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. 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. 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. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. 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. 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. 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. 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. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. 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. 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.