Biryani-ish

Ingredients

Tick things off as you go.

For the spice mix (where possible we recommend The Good Spice)

• 2 cardamom pods
• 1/2 tsp chili flakes (or to taste; omit and use Curry Bomb later if it's a family meal)
• 1/2 tsp mustard seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tbsp turmeric

For the vegan biryani

• 1 onion
• 1 clove garlic
• 1/2 pointed cabbage (about 350 g)
• 50 g dried apricots
• 125 g (brown) rice, rinsed
• 60 g unsalted cashew nuts, roasted
• 200 ml coconut milk
• 150 ml water

For the side

• Coriander
• Mango chutney (shop-bought is fine)
• Curry Bomb (use it in place of the spice mix, or add it to taste if you need a mild version for some eaters)

Method

Tap a step when it's done.

Make the spice mix

1. Crush the cardamom and keep the seeds, discard the shell.
2. Over medium heat in a dry frying pan, add the cardamom, mustard seeds, coriander seeds, cumin seeds and peppercorns. As they get fragrant, add the chili flakes, quickly stir, then remove from the heat.
3. Grind until fine (mortar and pestle or spice grinder).
4. Add the turmeric powder.

Make the biryani

1. Slice the onion into half moons and finely slice the garlic.
2. Heat oil in a pan and cook the onion and garlic gently.
3. Meanwhile, slice the cabbage into fine shreds (removing the core). Add to the pan and saute for 10 minutes.
4. Dice the dried apricots until they are the size of sultanas.
5. Add the spice mix to the pan and mix well.
6. Add the well-rinsed rice, cashews, apricots and salt, and stir until everything is coated in the spice mix.
7. Add the coconut milk and water. Bring to a boil, then cover and turn the heat to low.
8. Simmer for 20 minutes.
9. Let stand for 10 minutes.

Serve

1. Chop the coriander coarsely. Loosen the grains of the rice a little with a fork.
2. Serve the biryani sprinkled with coriander and with a generous spoonful of mango chutney. Drizzle with Curry Bomb if you need an extra flavour hit.