Squash and cavelo nero biryani

Squash and Cavolo Nero Biryani with Coriander and Green Chilli Chutney

Makes 10 portions

Ingredients:
500g sliced large brown onion
150ml neutral oil
4 cloves garlic
30g grated ginger
3 finely chopped green chillies
4 mm tomatoes- diced
10g black mustard seeds
10g garam masala
10g ground cumin
10g ground coriander
10g ground turmeric
800g medium diced squash
250g cavolo nero – sliced lengthways
750g basmati rice
1125ml hot vegetable stock

Coriander Chutney Ingredients:
1.5 bunch coriander
3 green chillies
15g ginger
10g mint
6 spring onions
3 lemons
10g cumin seeds
5g garam masala
225g coconut yoghurt


Method
Take 100g of the thinly sliced onions and place into a small pan and cover with oil. Place the pan on a low heat until the onions become coloured and crispy. Drain the onions and reserve the oil.

In a hot pan, fry the diced squash until well coloured, then remove from the pan and lower the heat.

Cook the sliced onion and garlic in some of the oil reserved on a low heat until softened and caramelised – this can take up to 30 minutes.

Add the chilli and ginger and continue to cook out, followed by the spices. Once the spices are fragrant and begin to pop, add the diced tomato to the pan and cook down for 10 minutes.

Wash the rice until the water runs clear and add to the pan along with the squash. Stir to coat everything in the spice mix.

Season with salt and then add the hot stock.

Bring to a boil, then turn down the heat and allow to simmer for 5 minutes. Put the cavolo nero on top of the rice and cover with a lid or foil. Allow to cook out for a further 10 minutes on low heat without stirring.

Turn off the heat and leave to stand for 10 minutes.

To make the chutney, cut the lemons in half and barbecue until caramelised. Barbecue the green chillies until the skin is blistered and cling film. Remove the skin from the chillies, toast the seeds and spices.

Place all chutney ingredients except the coconut yoghurt into the blender and blitz. Remove the paste from the blender and stir the yoghurt though the mix. Once mixed through season to taste.

Finish the biryani with a drizzle of the coriander chutney and top with the crispy onions.






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