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It's curry night here in the BOSH house and boy do we love indian food!!

If you're hosting a curry night or looking for a simple indian dish, the humble biryani always goes down well. We worked hard to design this vegan biryani as delicious as we possibly could.

A great plantbased meal for one, or two or a big dinner party idea!

The full recipe is in BISH BASH BOSH! which is available to buy right now.



  • 200g basmati rice
  • 500ml boiling water
  • 10 green cardamom pods
  • 7 garlic cloves
  • 3 fresh bay leaves
  • 3 cinnamon sticks
  • 2 x 400g tins young green jackfruit in water or brine
  • 2 onions
  • 3cm piece fresh ginger
  • 1⁄4 tsp black peppercorns
  • 8 tbsp vegetable oil
  • 1 tsp red chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 120g dairy-free yoghurt


  1. 1.

    Preheat oven to 180°C | Kettle boiled | Small saucepan with a tight- fitting lid on a medium heat | Sauté pan | Line a plate with kitchen paper | Small roasting tin | Foil

    First cook the rice | Rinse the rice under cold running water until the water runs clear | Drain and tip into the saucepan | Pour over 400ml of the boiling water | Add a pinch of salt, 6 of the cardamom pods, 4 garlic cloves, 2 bay leaves and 2 cinnamon sticks | Turn up the heat and bring to the boil, stir once, then reduce the heat to the lowest setting | Put the lid on and cook for 6 minutes | Don’t touch the rice until the time is up

    | Take the pan off the heat, drain the rice in a sieve, then tip it back into the pan and put the lid on

    Drain the jackfruit | Peel and thinly slice the onions and remaining 3 garlic cloves | Peel the ginger by scraping off the skin with a spoon and chop finely | Crush the remaining cardamom pods and the peppercorns

    Place the sauté pan over a high heat and add 4 tablespoons of the oil| Add the onions to the hot pan, sprinkle over a pinch of salt and fry, stirring constantly, for 10 minutes, until the onions are dark and crispy, but not burnt | Transfer to the kitchen paper

    Add 2 tablespoons more oil to the pan | Add the remaining 1 bay leaf, the sliced garlic cloves, cinnamon stick, crushed cardamom and peppercorns and fry for 2 minutes | Add the jackfruit and roughly pull the strands apart with a fork | Fry for 2 minutes, stirring continuously

    Add the ginger, chilli powder, ground coriander, cumin and turmeric and fry for 5 minutes more | Taste and season | Add the yoghurt and 100ml boiling water to the pan | Lower the heat to medium and stir for 2–3 minutes | Taste and season then remove from the heat