Red cabbage and cashew biryani

It’s Potluck week at I Heart Cooking Clubs (IHCC). I couldn’t resist and bought River Cottage Much More Veg*. The Food Assembly offers red cabbage and leeks, I decided to cook

Red cabbage and cashew biryani

Red cabbage and cashew biryani (1)

For this dish I could use up my raisins, cashews, curry paste and the last tin of coconut milk from the shelf in the basement. This dish is worth to try, very delicious

Red cabbage and cashew biryani

Yield: 4 servings

Red cabbage and cashew biryani (2)

Red cabbage and cashew biryani recipe from Hugh Fearnley-Whittingstall


  • 2 tablesp. virgin coconut or rapeseed oil
  • 1 onion, halved and thinly sliced 3 garlic cloves, sliced
  • 1 medium-large leek, about 200 – 250 grams, halved and thinly sliced
  • 1/4 red cabbage; about 300 grams, cored and shredded
  • 1 400-ml-tin coconut milk
  • 250 grams white basmati rice, rinsed and drained
  • 125 grams cashew nuts
  • 100 grams raisins
  • Sea salt


  • 2 teasp. coriander seeds 2 tsp cumin seeds 1 tsp dried chilli flakes
  • 1 teasp. black mustard seeds
  • 1 teasp. black peppercorns
  • 4 cardamom pods, seeds extracted
  • 1 tablesp. ground turmeric


  • 3 tablesp. ready-made mild-medium curry paste


  • 2 mild red chillies, deseeded and sliced
  • Chopped coriander, optional



modified from inspired by:
Hugh Fearnley-Whittingstall
River Cottage Much More Veg*
ISBN 978-1408869000


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Have ready a large, wic flameproof casserole with a well-fitting lid.
  2. You can grind your own spices for this generous, all-in-one rice dig or use a good ready-made curry paste for an easy option.
    If preparing your own spice mix, put the casserole over a medium he 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 pestleand mortar or spice grinder. Mix with the turmeric and set aside.
  3. Return the casserole to a medium heat and add the oil. When hot, a 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, or bought curry paste, and coo‘ for another couple of minutes, stirring a few times.
  4. Meanwhile, heat the coconut milk gently in a saucepan with 300 ml water until smoothly amalgamated.
  5. Add the rice, cashews and raisins to the veg. Add 1 tsp salt, or if using a ready-made paste that already includes salt, just 1/2 tsp. 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 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.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 30 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
For all other great Potluckl! recipes visit the I heart cooking clubs site

more recipes from Hugh Fearnley-Whittingstall (click)
more recipes and entries in English

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