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.
<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>
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