Name: Jackfruit Biryani
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp fine sea salt; Vegetable oil for deep-frying; 3 cm fresh root ginger, cut into fine matchsticks; 1 quantity crispy fried onions; 150 g baby new potatoes; 1 tsp deggi mirch chilli powder; 1 tsp fine sea salt; 6 mint leaves, roughly chopped; 1½ tsp ground cumin; 30 g butter; 3 tbsp double cream; 30 g sultanas; 25 coriander leaves; 10 g ginger paste; 1 quantity saffron water; ½ tsp deggi mirch chilli powder; 20 ml lime juice; 2 x 400 g tins jackfruit (about 450 g total drained weight); 10 g garlic paste; 2 green chillies, sliced into strips; 150 g full-fat Greek yoghurt; 300 g basmati rice; ¼ tsp ground turmeric; 2 tsp fine sea salt; ¼ tsp garam masala; Juice of ½ lime

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Jackfruit is an unusual ingredient with a meaty texture appreciated by vegetarians and non-vegetarians alike. In India it is used (unripe and savoury) in curries and biryanis, or simply eaten ripe and sweet from a street-side seller. A whole jackfruit is enormous and hard to come by, so tinned jackfruit is used here for convenience. Buy tender, young (unripe) jackfruit in a light brine, not the fruit tinned in syrup.