An interesting curry recipe. It calls for green apple, but I only had a red one on hand.

And the water left from boiling cabbage is fascinating: http://www.webexhibits.org/causesofcolor/7G.html
Water was bright blue for me.

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Chicken Biriyani

2/3 cup long-grain rice
1/4 tsp ground cinnamon
5 cloves garlic
1/8 tsp ground cloves
1/8 tsp cardamom
1/8 tsp black pepper
1 cinnamon stick
1 bay leaf
1 cup plain low-fat yogurt
1 small yellow onion, chopped
3 cups cubed cooked light chicken or turkey meat
1 Tbs minced fresh ginger or 1/2 teaspoon ground ginger
2 cups shredded red cabbage
1 Tbs lemon juice
1 small tart green apple, cored and cubed but not peeled
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric

1. Preheat the oven to 350°F. Cook the rice according to package directions, omitting the salt but adding 2 of the garlic cloves, the cinnamon stick, and bay leaf. When the rice is done, discard the garlic, cinnamon, and bay leaf.

2. Meanwhile, in an electric blender or food processor, make a paste of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper, and remaining garlic by blending for 10 to 15 seconds. Transfer the paste to a large bowl and blend in the yogurt. Add the chicken, tossing to coat well.

3. Place the rice in an ungreased shallow 1 1/2-quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes. Toward the end of the baking period, steam the red cabbage for 10 minutes over boiling water until it is tender but still crisp.

4. Cluster the red cabbage and apple in the center of the biriyani. Serve from the casserole. Serves 4.

Source: Great Recipes for Good Health