Cavolo nero biryani recipe

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Cavolo nero biryani recipe

Biryani is the perfect comfort food with a delicious spice infusion. This recipe incorporates cavolo nero, split peas and heady saffron for the perfect crowd-pleasing dish (and it's vegan).

Recipe from Planted by Chantelle Nicholson (published by Kyle Books, £25). 

Ingredients

For the spice base
  • 3 garlic cloves, peeled and finely grated
  • 4 cm knob of ginger, peeled and finely grated
  • 4 cm knob of turmeric, peeled and finely grated
  • 1 green chilli, finely diced
  • 2 bay leaves
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 1 tbsp cumin seeds
  • 3 garlic cloves, peeled and finely grated
  • 4 cm knob of ginger, peeled and finely grated
  • 4 cm knob of turmeric, peeled and finely grated
  • 1 green chilli, finely diced
  • 2 bay leaves
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 1 tbsp cumin seeds
  • 3 garlic cloves, peeled and finely grated
  • 4 cm knob of ginger, peeled and finely grated
  • 4 cm knob of turmeric, peeled and finely grated
  • 1 green chilli, finely diced
  • 2 bay leaves
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 1 tbsp cumin seeds
To serve
  • 1 pot of coconut yogurt
  • 1 bunch of coriander, finely chopped
  • 1 pot of coconut yogurt
  • 1 bunch of coriander, finely chopped
  • 1 pot of coconut yogurt
  • 1 bunch of coriander, finely chopped
For the biryani
  • 4 onions, peeled and finely sliced
  • 180 g yellow split peas, rinsed well
  • 400 ml coconut milk
  • 400 g basmati rice, washed until the water runs clear
  • 1 pinch saffron threads
  • 25 g non-dairy butter
  • 250 g cavolo nero
  • 1 pinch sea salt
  • 175 ml vegetable oil
  • 4 onions, peeled and finely sliced
  • 6.3 oz yellow split peas, rinsed well
  • 14.1 fl oz coconut milk
  • 14.1 oz basmati rice, washed until the water runs clear
  • 1 pinch saffron threads
  • 0.9 oz non-dairy butter
  • 8.8 oz cavolo nero
  • 1 pinch sea salt
  • 6.2 fl oz vegetable oil
  • 4 onions, peeled and finely sliced
  • 6.3 oz yellow split peas, rinsed well
  • 1.7 cups coconut milk
  • 14.1 oz basmati rice, washed until the water runs clear
  • 1 pinch saffron threads
  • 0.9 oz non-dairy butter
  • 8.8 oz cavolo nero
  • 1 pinch sea salt
  • 0.7 cup vegetable oil

Details

  • Cuisine: Indian
  • Recipe Type: Biryani
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 100 mins
  • Serves: 4

Step-by-step

  1. Heat 150ml (5 fl oz) of vegetable oil in a large frying pan over a moderately high heat. When almost smoking, add the onions and salt and cook for 20–25 minutes, until golden and crispy. Remove with a slotted spoon onto kitchen paper to drain. Retain the oil.
  2. Pour half the retained oil into a large saucepan and set over a medium heat. When hot, add all the ingredients from the spice base. Season with a little salt and cook for 5 minutes until fragrant.
  3. Add 300ml (10 fl oz) of warm water and the split peas, stirring well. Cover with a lid and simmer gently for 25 minutes, stirring regularly.
  4. Add the coconut milk and simmer for a further 5 minutes.
  5. While the spice base is cooking, bring a large saucepan of salted water to the boil. Add the rice and part-cook for 6 minutes. Drain well.
  6. Put the saffron in a small bowl and pour over 50ml (1.6 fl oz) of boiling water.
  7. Line the base of a medium to large saucepan with a circle of parchment paper. Put the remaining 25ml (1 fl oz) vegetable oil, plus the butter, on top of the paper and set over a moderately high heat.
  8. When hot, layer a third of the rice on the base. Spoon over a little of the saffron water. Layer half the split pea mix on top, followed by half the cavolo nero leaves and a third of the crispy onions.
  9. Repeat the layers. Top with the remaining third of rice, the saffron water and onions.
  10. Cover with a firmly fitting lid and cook over a low–medium heat for 40 minutes. Don’t be tempted to lift the lid and check while cooking, as the steam will escape, which is needed to cook the rice.
  11. Check the biryani after 40 minutes to see if the rice is al dente. If so, it is ready. If not, leave for a further 10 minutes.
  12. When ready, serve with coconut yogurt and coriander alongside.

This recipe is from Planted by Chantelle Nicholson (published by Kyle Books, £25). Photography by Nassima Rothacker.

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