Leek and Mushroom Pilau


  • 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


  1. Heat the sunflower oil in a 24cm AMC pot.
  2. Add the cinnamon stick, bay leaf and cumin seeds- fry until fragrant.
  3. Add the sliced onion and sauté until translucent.
  4. Season with a pinch of salt
  5. Add the leeks and fry until they soften.
  6. Add the garlic and fry off until fragrant.
  7. Stir the basmati rice into the fried onion and leeks.
  8. Toss gently to coat the rice in the fragrant oil.
  9. Add the chicken stock and boiled water.
  10. Lightly season with salt
  11. Lower the heat and cover with a tight fitting lid.
  12. Simmer until the rice steams through and the grains are tender.
  13. Top with sautéed mushrooms and gently fluff up the grains taking care not to make the rice mushy.
  14. Garnish with fresh coriander.