Biryani-ish
Is this not stunning! I want a private chef that has this available to me at all hours of day and night. I want it right now, bastardised with a fried egg on top, I want it to smash into a waffle iron and see what happens, I want to sneakily eat it straight from a bakje in the fridge late at night.
My best friend always jokes that I'm the asian one - she's Vietnamese Australian but doesn't like rice. If I don't eat rice for two days I get the above thoughts in my head. But don't let that detract from the story - this is so good, full of flavour and most ingredients are already in your cupboard!
Recipe and photos are by the ever talented Em (Em's Real Food) (and she adapted it from Hugh Fearnley-Whittingstal )
Ingredients
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 gr)
- 50 g dried apricots
- 125 g (brown) rice, rinsed
- 60 g unsalted cashew nuts, roasted
- 200 ml coconut milk
- 150mL water
For the side
- coriander
- mango chutney (shop-bought is fine)
- Curry Bomb - you can use this in place of the spice mix, or add it to taste if you need a mild version for some eaters.
Making spice mix for biryani
- Crush the cardamom and keep the seeds, discard the shell.
- 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 heat.
- Grind until fine (mortar and pestle or spice grinder)
- Add turmeric powder.
How to make Indian biryani
- Slice onion in to half moons and finely slice garlic.
- Heat oil in a pan, and cook onion and garlic gently. Meanwhile,
- Slice the cabbage into fine shreds (removing the core). Add into the pan and saute for 10 minutes.
- Dice the dried apricots until they are the size of sultanas.
- Add the spice mix into the pan and mix well.
- Add the (well-rinsed) rice, cashews, apricots and salt, stir until all is coated in the spice mix.
- Add coconut milk and water. Bring to a boil, then cover and turn heat to low.
- Simmer for 20 minutes.
- Let stand for 10 minutes.
Serving Biryani
Chop the coriander coarsely. Loosen the grains of the rice a little with a fork. 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.