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Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Breyani-inspired fragrant rice

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Breyani-inspired fragrant rice

40 minutes

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Breyani-inspired fragrant rice

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 T butter or ghee
1 red onion, thinly sliced
1 sprig curry leaves
2 star anise
3 pods cardamom, crushed
1 cinnamon stick
2 cloves garlic, grated
1 x 5 cm piece ginger piece, peeled and grated
300 g basmati rice, rinsed

Method

Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.
Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.
Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.

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