Jackfruit biryani

Jackfruit biryani

Tags

Rice
Indian
Weekend

Cook

Ingredients

  • 300g basmati rice
  • 2 tsp salt
  • Juice of ½ lime
  • 2 tins jackfruit
  • 4 cloves garlic, minced
  • ½ inch ginger, grated
  • ½ tsp salt
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tbsp water
  • 150g baby new potatoes
  • 2 onions, thinly sliced
  • 5 cloves garlic, minced
  • ½ inch ginger, minced
  • 1 tsp salt
  • 1 bay leaf
  • 1 star anise
  • 5 whole green cardamom
  • 4 whole cloves
  • 1 inch cinnamon stick
  • 6 whole black peppercorns
  • 1 tsp chilli powder
  • 1 ½ tsp cumin
  • ¼ tsp garam masala
  • 20ml lime juice
  • 150g coconut yogurt
  • 3cm ginger, matchsticks
  • 6 mint leaves, roughly chopped
  • 25 coriander leaves
  • 30g sultanas
  • 30g butter
  • Roasted cashews
  • 3 tbsp double cream
  • Large pinch saffron

Steps

  1. In a large bowl clean the rice. Cover with water and leave to soak for at least 45 minutes.
  2. Pat jackfruit dry, remove any hard stems and half any large pieces.
  3. To a bowl add garlic, ginger, salt, turmeric, chilli powder and water. Add the jackfruit, mix to coat and marinate for at least 30 minutes.
  4. Cut the potatoes into bite-sized pieces, add to a pan of boiling salted water and cook until almost tender. Drain and pat dry; set aside.
  5. Cook the jackfruit in the air fryer in two batches until golden brown and crispy. Drain on paper towel.
  6. Add the potatoes to the air fryer and cook for five minutes. Drain on paper towel.
  7. Add the onion slices and fry until deep golden brown, stirring regularly. Drain on kitchen paper.
  8. Warm a dry pan over low heat. Turn off the heat and add the saffron to the pan. Allow to toast for 3 minutes.
  9. Transfer to a bowl. Once cool pound into a powder using a mortar and pestle. Add a tablespoon of boiling water and set aside.
  10. Combine ingredients from garlic to coriander in a pot. Add the jackfruit, potatoes and onion and stir to combine.
  11. Drain the rice. Add two litre boiling water, salt and lime juice to a large pan. Add the rice and stir. Boil until three-quarters cooked. Drain.
  12. Put the rice on top of the jackfruit mixture. Scatter the sultanas. Warm the butter and cream then trickle over the rice followed by the saffron water.
  13. Cover tightly with two layers of foil. Place over high heat for 2–3 minutes, until the foil puffs up and you see a little steam start to escape.
  14. Put the lid on, transfer to the oven and bake for 20 minutes. Stand for ten minutes before serving.