Red Cabbage and Cashew Biryani

2 tsp coriander seeds
2 tsp cumin seeds
1 tsp dried chilli flakes
1 tsp black mustard seeds
1 tsp black peppercorns
4 cardamom pods, seeds extracted
1 tbsp ground turmeric
1 onion, halved and thinly sliced
3 garlic cloves, sliced
1 medium-large leek, halved and thinly sliced
¼ red cabbage (about 300g), cored and shredded
400ml tin coconut milk
250g white basmati rice, rinsed and drained
125g cashew nuts
100g raisins
Coriander to garnish
  1. Preheat oven to 180°C/Fan 160°C/Gas 4. Have ready a large, wide, flameproof casserole dish with a well-fitting lid.
  2. Put the casserole dish over a medium heat, add all the whole spices and toast them gently for 2–3 minutes until fragrant. Take off the heat and grind the spices coarsely using a pestle and mortar or spice grinder. Mix with the turmeric and set aside.
  3. Return the casserole dish to a medium heat and add the oil. When hot, add the onion, garlic, leek and cabbage. Cook gently, stirring regularly, for about 10 minutes, until the veg are softened and reduced in volume. Add the freshly prepared spice mix, and cook for another couple of minutes, stirring a few times.
  4. Meanwhile, heat the coconut milk gently in a saucepan with 300ml water until smoothly amalgamated.
  5. Add the rice, cashews and raisins to the veg. Add 1 tsp salt and stir well so that everything is thoroughly combined.
  6. Pour on the warm diluted coconut milk and stir well. Make sure the ingredients are level in the dish, then bring up to a simmer. Cover the casserole dish and cook in the oven for 20 minutes. Take it out of the oven and check that the rice is tender (if not, give it another 5 minutes). Then cover the dish again and leave it to stand for 5–10 minutes.
  7. Remove the lid and fluff up the rice a little with a fork. Scatter over some red chilli and coriander, if using, then serve. This is really good with a spoonful of chutney on the side.
Original Source: 

Hugh Fearnley-Whittingstall

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