Derek Ratcliffe 
Biryani is sort of like the Indian version of risotto or pilaff. Remember that rice is 2:1 so if you need more rice up the water too.
Get two pans on the stove on medium heat – one is for the rice the other for vegetables
Put two tablespoons of oil in one pan
In the other put whole cumin, coriander and clove
Mince leeks, celery and get into the warmed pan with oil – season with salt and pepper, stir and sauté on medium heat
The other spices should be fragrant – add rice, water, beans, spices and mix – bring to boil, reduce heat to simmer and cover – check occasionally
When veg start to colour, reduce heat add peas, check seasoning and remove from heat
When rice has absorbed 98% of water, add veg and stir, remove from heat and keep covered. check seasoning. leave off heat for 5 min.
Chop tomato, radish, chilli for serving
Serve with raita on top and/or curried broccoli and cauliflower soup on the side
Ingredients
Directions
Get two pans on the stove on medium heat – one is for the rice the other for vegetables
Put two tablespoons of oil in one pan
In the other put whole cumin, coriander and clove
Mince leeks, celery and get into the warmed pan with oil – season with salt and pepper, stir and sauté on medium heat
The other spices should be fragrant – add rice, water, beans, spices and mix – bring to boil, reduce heat to simmer and cover – check occasionally
When veg start to colour, reduce heat add peas, check seasoning and remove from heat
When rice has absorbed 98% of water, add veg and stir, remove from heat and keep covered. check seasoning. leave off heat for 5 min.
Chop tomato, radish, chilli for serving
Serve with raita on top and/or curried broccoli and cauliflower soup on the side
