Jackfruit biryani

Name: Jackfruit biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 2 large tomatoes, pureed, or ½ cup (125 ml) passata; 1¼ cups (250 g) basmati rice; 1 cup (140 g) frozen peas; 2 cardamom pods, crushed; 3 cloves; 5 cloves; ½ teaspoon chilli powder; 5 cardamom pods, crushed; 1 cup (155 g) chopped carrots; ¼ cup (15 g) chopped mint; ¼ cup (15 g) chopped coriander (cilantro); ½ teaspoon ground turmeric; 4 tablespoons plant milk; 1 chilli, very finely chopped; ¼ teaspoon salt; ¼ cup (45 g) sultanas; 1 teaspoon salt; ½ cup (130 g) vegan yoghurt; ¼ cup (40 g) cashews; 1 tablespoon vegetable oil; 1 large white onion, sliced; ½ teaspoon salt; ½ cinnamon stick; 1 x 565 g tin young green jackfruit, prepared; 1 teaspoon ground coriander; 2 tablespoons vegetable oil; 1 bay leaf; 1½ cups (375 ml) vegetable stock; ¼ teaspoon black pepper; 1 cup (150 g) sliced green beans

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

While the origins of biryani can be traced back to Persia or India, dum biryani is a variation that is especially popular in Malaysia and Singapore. It involves layering the rice and curry in a large pot, then scattering it with herbs before sealing it and letting it cook in its own fragrant steam.

Ingredients

1¼ cups (250 g) basmati rice
1 bay leaf
2

Method

Place the rice, bay leaf, cardamom pods, cinnamon stick, cloves and salt in a saucepan with 2½ cups (625 ml) water. Bring to the boil, then cover, lower the heat and simmer until the rice is three-quarters cooked, about 10 minutes. Remove the bay leaf and spices, and set the rice aside.

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