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Recipe

Coleslaw Cabbage Biryani

5
Mins
Prep time
30
Mins
Cook time
4
Serves

Got leftover coleslaw mix but sick of salad? Your solution lies in this delicious one-pot dish. Don't worry if you don't have all the ingredients – get creative and use whatever is in your fridge!

Bread & Grains
Gluten Free
Vegan
Vegetables
Vegetarian
Coleslaw Cabbage Biryani

This coleslaw cabbage biryani is the ultimate use it up recipe that turns leftover coleslaw mix, shredded cabbage, or any chopped vegetables into a fragrant, one-pot meal. Rather than letting those forgotten veggie scraps sit in the crisper, you can repurpose by stirring them into curry paste and basmati rice for a biryani ready in under 30 minutes! You’re simultaneously tackling food waste whilst creating something satisfying that the whole family can enjoy. So, the next time you have a random mix of vegetables in the fridge or leftover coleslaw from dinner, give this coleslaw cabbage biryani recipe a try!

Need

2 tbsp veg oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
2 cups leftover coleslaw mix, shredded cabbage, or any chopped vegetables
3 tbsp curry paste (whatever you have)
1 1/4 cups rice (we used basmati)
Handful nuts (optional, we used almonds)
Handful currants, raisins or sultanas (optional)
1 apple, chopped (optional)

How

  1. Preheat oven to 180°C/160°C fan forced. In an oven proof dish, heat the oil. Add onion, garlic, and coleslaw mix (or cabbage, or any veg). Cook until soft.
  2. Add curry paste and cook for another 2 minutes. Add rice, nut and fruit (if using).
  3. Pour in coconut milk and 1 1/4 cup water. Bring to a simmer. Cover with lid and put in oven for 20 minutes.
  4. Check rice is tender (if not – pop it back in for 5 minutes). Remove and let stand for 5 minutes. Fluff with a fork and serve!
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