Jackfruit Biryani 

I love cooking with the amazing fruit which also doubles as a vegetable when cooked raw.  It has a lovely meaty texture and absorbs flavours beautifully hence making it a gem to cook with.  


Preparation:   30 min Cooking time:  50-60min  Serves:   4-6      
Ingredients

Step 1
Oil for frying 
400g-500g raw jackfruit, peeled, de-seeded and cut into bite size pieces.  Boil jackfruit in salted water for 10-15 minutes until soft but still firm.  (Do not make it too soft).
Drain water then marinate with:
1 tbsp (15ml) fresh garlic/ginger paste.
1/2 tbsp (7.5ml) mild Kashmiri chilli powder.
1/2 tsp each of cumin powder, coriander powder, turmeric powder, garam masala, garlic powder and salt.
Marinate for 10 minutes while you fry the onions.  
Fry in oil then set aside.   (Hot tip:  use the oil that used to fry the onion in)  

Step 2
2 Cups (250ml+250ml) long grained parboiled  basmathi rice cooked 80%. Rice should be firm and almost cooked.  Set aside. 
1 cup (250ml) gadra beans boiled in salted water until soft.  Set aside when soft.

Step 3
3 medium onions thinly sliced, fry until golden brown for about 8 – 12-15 minutes – remove and set aside to assemble after step 7.

Step 4 Deep Fry and set aside
Oil for deep frying
4 medium potatoes quartered
1 tsp turmeric powder
1 tsp salt
Mix turmeric, salt and potatoes together then deep fry and set aside. 

Step 5 - Whole spice
A splash of oil (use the oil that you fried the onions in)
4 star anise
3-4 pieces cinnamon sticks
4-6 cloves
6 cardamoms pods
4 bay leaves
½ tsp cumin seeds
½ tsp fennel seeds
2-3 sprigs curry leaves
8-10 sprigs thyme (10g)
4 whole green chilies 

Step 6 - Powdered spice
2 tbsp (30ml) crushed garlic & ginger
1 tbsp (15ml) coriander powder
½  tbsp (7.5ml) cumin powder
1 tbsp (15ml) garam masala
2 tsp (10ml) turmeric powder
1-2 tbsp (15ml-30ml) chilli powder

Step 7
1 cup (250ml) Fresh green beans cut into 2cm - 3 cm pieces
1  cup (250ml) carrots cubed
500g Ripe jam tomatoes, liquidised.
1 tbsp (15ml) salt (adjust accordingly)
½ cup (125ml) fresh mint leaves roughly chopped up.
½ tbsp saffron soaked in half cup (125ml) water

Let’s get cooking… This is how 🙂

In a large heavy based pot heat oil and all ingredients in step 5. Fry for about a minute.  (Hot tip:  use the oil that used to fry the onion in)  
Toss in garlic and ginger fry for a few seconds the add  powdered spices in step 6. Sauté for a few seconds.
Mix in green beans, carrots and gadra beans. Cook for 5 minutes.  Add tomatoes, salt and cook for 10-12 minutes.   Then turn off the heat and add the following: 
-  Stir in the braised jackfruit 
- Add some of the fried onions 
- Toss in half of the rice.  Use a fork to gently mix the rice in.
- Sprinkle some mint.
- Add the balance of the rice - again  gently mix in with a fork.
- Add the potatoes and valve of the mint leaves.  
Return the biryani to heat.
Pour in the saffron water and steam on low heat for 20 minutes. (alternatively place in an oven proof dish – cover and bake for 20-30 minutes at 180C)
Serve with Vegan (raitha), pickles and salads of Your choice.