Veggie Magazine March_2019

Jackfruit Biryani

Per serving: 560 cals | 14.9g fat

Serves 4

Ready in 1 hr, 20 mins

250g basmati rice

1 bay leaf

2 cardamom pods, crushed

½ cinnamon stick

3 cloves

½ tsp salt

15g mint, chopped

15g coriander, chopped

4 tbsp plant milk

½ tsp ground turmeric

For the fried onions:

2 tbsp vegetable oil

1 large white onion, sliced

45g sultanas

40g cashews

¼ tsp salt

For the curry:

1 tbsp vegetable oil

1 large white onion, sliced

5 cardamom pods, crushed

½ cinnamon stick

5 cloves

½ tsp chilli powder

1 tsp ground coriander

½ tsp ground turmeric

1 bay leaf

paper towel and set aside.

5 In the same saucepan, make

the curry. Place the pan over a

medium heat, add the oil and fry

the onion until translucent and

fragrant, about four minutes. Add

all the spices, together with the

bay leaf and pepper. Stir to coat

the onion in the spices, then add

the tomatoes and chilli. Let it

bubble away until the tomatoes

have thickened slightly and are

saucy, about four minutes. Stir in

the yoghurt, all the vegetables,

jackfruit, stock and salt. Cover

and cook for ive minutes or until

the carrots and beans are three-

quarters done – they should still

be slightly crunchy.

6 Now it’s time to layer your

biryani. This works best in a heavy-

bottomed lameproof casserole or

Dutch oven, but a large saucepan

will also do the trick. Spoon the

curry into the base, then spread

the rice out evenly on top,

lattening it down as best you can.

Sprinkle the fried onion mixture

over the rice, then scatter over the

mint and coriander leaves. Mix the

plant milk and turmeric together

and drizzle it over the top, dying

patches of the rice yellow – this

will create a beautiful marbled

efect later. Cover with a tight-

It’s the vegan hero food of the moment; add some bite to your dishes with

this versatile substitute for pulled meat...

3 ways with Jackfruit

¼ tsp black pepper

2 large tomatoes, puréed, or

125ml passata

1 chilli, very finely chopped

130g vegan yoghurt

140g frozen peas

155g carrots, chopped

150g green beans, sliced

1 x 565g tin young green

jackfruit, prepared (see right)

375ml vegetable stock

1 tsp salt

1 Place the rice, bay leaf,

cardamom pods, cinnamon stick,

cloves and salt in a saucepan with

625ml water.

2 Bring to the boil, then cover,

lower the heat and simmer until

the rice is three-quarters cooked,

about 10 minutes.

3 Remove the bay leaf and spices,

and set the rice aside.

4 Now for the fried onions. Heat

the oil in a large saucepan over

a medium-high heat and fry the

onions until wilted and lightly

golden, stirring constantly to

prevent them from burning.

This could take up to 10 minutes,

but watch them closely. Add

the sultanas and cashews and

continue to fry until the cashews

start to brown, about ive minutes.

Tip out onto a plate lined with