Name: Jackfruit & Apricot Biryani
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 garlic cloves, crushed; 5 cm/2 in piece of fresh ginger, peeled and crushed; 600 g/1 lb 5 oz canned jackfruit, drained and chopped; 1 tsp ground turmeric; 5 tbsp vegetable oil; 2 large onions, finely diced; 3 large onions, finely sliced; 100 ml/3½ fl oz/scant ½ cup warm milk; 120 g/4 oz/1 cup plain/all-purpose or chapati flour; 1 tsp salt; 600 ml/20 fl oz/2½ cups cold water; 375 ml/13 fl oz/2 cups water; 1 tsp saffron strands; 400 g/14 oz/1½ cups white basmati rice; 2 tsp salt; 3 green cardamom pods; 50 g/1¾ oz dried apricots, finely diced; 1 tsp sugar; 3 tbsp garam masala; ¼ tsp chilli powder; 2 cloves; 1 cinnamon stick; 3 tbsp water; 2 tsp vegetable oil; chopped fresh coriander/cilantro; pomegranate seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

A wonderful aromatic biryani is a real showstopper dish – no Indian celebration is complete without one. I love lifting the lid and letting the perfumed steam escape, then delving into those colourful layers of goodness, with caramelized onions and pillowy soft golden saffron rice – is there a better centrepiece dish out there? Jackfruit is a fairly recent addition to the Western diet, its popularity increasing as the search for vegan and vegetarian meat substitutes has marched on, but it h