45min 2 ppl
Jackfruit and Cashew Biryani
95 minutes
2 people
Hard
95 min · 11 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 10g
Carbs 94g
Fats 18g
About this dish
Young jackfruit slow-cooked in a rich, fragrant masala layered with saffron basmati and studded with golden cashews — the jackfruit's meaty, fibrous texture makes this a vegan biryani that needs no apology.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionslarge, finely sliced1
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Coriander and Fresh Mintroughly chopped0.5 large handful
Tins & Jars
- Young Green Jackfruit in Waterdrained and rinsed1 x 400 g tins
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Basmati Rice200 g
- Raw Cashews30 g
Spices & Seasonings
- Bay Leaves1
- Green Cardamom Pods2
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saffron Threadsdissolved in 1.5 tbsp warm oat milk1 pinch
- Saltto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- fine sieve
- aluminium foil
- wooden spoon
- grater
- large heavy oven-proof pot
- large pot
Method
1
Squeeze excess liquid from the jackfruit and break into rough shreds with your hands or two forks.
Approx. 3 minutes
2
Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
Approx. 30 minutes
3
Heat 1.5 tbsp oil in a large heavy oven-proof pot. Add the cumin seeds, cardamom, cinnamon, cloves, and bay leaves. Sizzle for 30 seconds.
Approx. 1 minutes
4
Add the sliced onions and cook for 20 minutes until deeply golden. Add the cashews and cook for 2 minutes until golden. Remove half the onion-cashew mixture to use as garnish.
Approx. 22 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
7
Add the jackfruit and tinned tomatoes. Stir well. Cover and cook on medium-low heat for 20 minutes until the jackfruit is very tender. Stir in the garam masala. Season with salt.
Approx. 20 minutes
8
Bring a large pot of salted water to a boil. Cook the drained rice for 6 minutes — 70% cooked. Drain.
Approx. 10 minutes
9
Spread the rice over the jackfruit. Drizzle over the saffron oat milk and remaining 0.5 tbsp oil. Scatter with the reserved onion-cashew mixture, fresh coriander, and fresh mint.
Approx. 2 minutes
10
Cover tightly with foil, then the lid. Cook over the lowest heat for 20 minutes.
Approx. 20 minutes
11
Serve gently mixed from the pot.
Approx. 2 minutes
