Henry's Biryani
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 plant-based 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.
Serves
Ingredients
For the recipe
<item-todo-done>8 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>200g basmati rice<item-todo-done><item-todo-done>500ml boiling water<item-todo-done><item-todo-done>10 cardamon pods<item-todo-done><item-todo-done>7 garlic cloves<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>3 cinnamon stick<item-todo-done><item-todo-done>2 x 400g can(s) of jackfruit<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>3cm piece of fresh ginger<item-todo-done><item-todo-done>¼ tsp black peppercorns<item-todo-done><item-todo-done>125g plant-based yoghurt<item-todo-done>
Before you start
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
Prepare the ingredients
- 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
Assemble the biryani
- 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
Bake in the oven
- Layer rice, and filling into a roasting tin and cook for 20-25 minutes in the oven
Time to serve
- Serve with our coriander chutney on top. BOSH!