JACKFRUIT BIRYANI

Serves 4

INGREDIENTS

1¼ cups (250g) basmati rice; 1 bay leaf; 2 cardamom pods, crushed; ½ cinnamon stick; 3 cloves; ½ tsp salt; ¼ cup (15g) chopped mint; ¼ cup (15g) chopped coriander; 4 tbsp plant milk; ½ tsp ground turmeric

FRIED ONIONS: 2 tbsp vegetable oil; 1 large white onion, sliced; ¼ cup (45g) sultanas; ¼ cup (40g) cashews; ¼ tsp salt

CURRY: 1 tbsp vegetable oil; 1 large white onion, sliced; 5 cardamom pods, crushed; ½ cinnamon stick; 5 cloves; ½ tsp chilli powder; 1 tsp ground coriander; ½ tsp ground turmeric; 1 bay leaf; ¼ tsp black pepper; 2 large tomatoes, pureed, or ½ cup (125 ml) passata; 1 chilli, very finely chopped; ½ cup (130g) vegan yoghurt; 1 cup (140g) frozen peas; 1 cup (155g) chopped carrots; 1 cup (150g) sliced green beans; 1 x 565g tin young green jackfruit; 1½ cups (375ml) vegetable stock; 1 tsp salt

METHOD

Place rice, bay leaf, cardamom pods, cinnamon stick, cloves and salt in a saucepan with 2½ cups 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.

Heat the oil in a large saucepan over medium-high heat and fry the onions until wilted and lightly golden. This could take up to 10 minutes, but watch them closely. Add the sultanas and cashews and continue to fry until the cashews start to brown, about 5 minutes. Tip on to a plate lined with paper towel and set aside.

In the same saucepan, make the curry. Place the pan over medium heat, add the oil and fry the onion until translucent and fragrant, about 4 minutes. Add all the spices, together with the bay leaf and pepper. Stir to coat the onion in the spices, then add the tomatoes and chilli. Simmer until the tomatoes have thickened, about 4 minutes. Stir in the yoghurt, all the vegetables, jackfruit, stock and salt. Cover and cook for 5 minutes.

Now it is time to layer your biryani. This works best in a heavy-bottomed flameproof casserole or dutch oven, but a large saucepan will also do the trick. Spoon the curry into the base, then spread the rice out evenly on top, flattening it down. Sprinkle the fried onion mixture over the rice, then scatter over the mint and coriander leaves. Mix the milk and turmeric together and drizzle it over the top. Cover with a tight-fitting lid and cook over low heat for 7–10 minutes.