Braised napa cabbage biryani

Experience a symphony of flavors with this Braised Napa Cabbage Biryani. The fusion of aromatic spices and tender cabbage will tantalize your taste buds.

Ingredients:

• 2 cups basmati rice
• 1 medium napa cabbage, chopped
• 1 cup tomato paste
• 2 large onions, diced
• 1/4 cup olive oil
• 4 tablespoons ground turmeric
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon saffron tea (optional)
• 2-3 teaspoons pink salt
• 1 teaspoon ground black pepper
• 1 medium vine ripe tomato, diced
• 1 cucmber diced
• 1 lemon, juiced
• 1/2 teaspoon salt

Instructions:

1. Cook the diced onion in olive oil until it turns golden brown. Mix in the tomato paste, cabbage, and spices and let it simmer for approximately 15-20 minutes over low heat.
2. In a pot, heat 2 quarts of water with some salt until it reaches a rapid simmer. Add the rice and cook for around 8-10 minutes until it is cooked but still slightly firm. Drain the rice and rinse it with cold water.
3. In a sturdy pot, spread 2 oz of olive oil at the bottom. Begin layering the rice and stew alternatively, starting with a rice layer at the bottom. Repeat this procedure twice more.
4. Cover the pot and let it steam on low heat for an hour.
5. Present the Biryani alongside a basic salad of tomatoes and cucumbers seasoned with lemon juice and salt.

Summary:

• Calories: 2361 kcal
• Fat: 60 g
• Protein: 48 g
• Carbs: 421 g
• Potassium: 4858 mg
• Magnesium: 348 mg