Leek and Mushroom Pilau
Ingredients
- 30ml sunflower oil
- 1 cinnamon stick
- 1 bay leaf
- 5ml cumin seeds
- 2 large onions, thinly sliced
- 2 leeks, sliced – mainly white parts
- 7,5ml crushed garlic
- 375ml basmati rice
- 250ml chicken stock
- 500ml boiled water
- Pinch of salt
- 200g sautéed button mushrooms
- Fresh coriander, to garnish
Method
- Heat the sunflower oil in a 24cm AMC pot.
- Add the cinnamon stick, bay leaf and cumin seeds- fry until fragrant.
- Add the sliced onion and sauté until translucent.
- Season with a pinch of salt
- Add the leeks and fry until they soften.
- Add the garlic and fry off until fragrant.
- Stir the basmati rice into the fried onion and leeks.
- Toss gently to coat the rice in the fragrant oil.
- Add the chicken stock and boiled water.
- Lightly season with salt
- Lower the heat and cover with a tight fitting lid.
- Simmer until the rice steams through and the grains are tender.
- Top with sautéed mushrooms and gently fluff up the grains taking care not to make the rice mushy.
- Garnish with fresh coriander.