Name: Vegan Biryani
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: indian
Ingredients: 200 g basmati rice; 400 ml water ((boiling)); 1 pinch salt; 6 pods cardamom; 4 cloves garlic cloves; 2 leaves bay leaves; 2 stick cinnamon stick; 8 tbsp vegetable oil; 1 tsp chilli powder; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 800 g jackfruit (from 2x 400g cans); 2 onions onions; 3 cm fresh ginger (piece); 0.25 tsp black peppercorn; 4 pods cardamom (remaining); 3 cloves garlic cloves (remaining); 1 stick cinnamon stick (remaining); 125 g plant yogurt; 100 ml water ((boiling)); 1 pinch salt ((for seasoning))

Instructions

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1

Rinse the basmati rice (200 g) under cold running water until the water runs clear. Drain and tip into the small saucepan. Pour over water (400 ml) (boiling). Add a pinch of [salt], pods (6 cardamom), cloves (4 garlic), leaves (2 bay) and sticks (2 cinnamon). 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.
2

Drain the jackfruit (800 g). Peel and thinly slice the onions (2) and remaining cloves (3 garlic). Peel the fresh ginger (3 cm) by scraping off the skin with a spoon and chop finely. Crush the remaining pods (4 cardamom) and the black peppercorns (0.25 tsp).
3

Place the sauté pan over a high heat and add vegetable oil (8 tbsp). Add the sliced onions (2) 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 the remaining stick (1 cinnamon), crushed pods (4 cardamom) and black peppercorns (0.25 tsp) and fry for 2 minutes. Add the jackfruit (800 g) and roughly pull the strands apart with a fork. Fry for 2 minutes, stirring continuously. Add the chopped fresh ginger (3 cm), chilli powder (1 tsp), ground coriander (2 tsp), ground cumin (1 tsp) and turmeric (1 tsp) and fry for 5 minutes more. Taste and season with [salt]. Add the plant yogurt (125 g) and water (100 ml) (boiling) to the pan. Lower the heat to medium and stir for 2–3 minutes. Taste and season then remove from the heat.
4

Layer the cooked basmati rice (200 g) and the filling into a roasting tin and cook for 20-25 minutes in the preheated oven at 180°C.
5

Serve with coriander chutney on top (optional).