This Biryani has a lot to offer. Crispy Jackfruit and onions, turmeric infused rice and spicy cauliflower, all topped with fresh herbs. It’s also cooked in one tray.
Prep 20 mins
Cook 55 mins
2 x 400g tins of jackfruit in brine
3 x tablespoons of Madras curry paste
½ tsp ground nutmeg
Rapeseed or Sunflower oil
1 x small cauliflower
150g green beans
500ml veg stock
½ tsp ground turmeric
300g Jasmine rice
8 tbsp vegan yoghurt
A handful of fresh mint
A handful of fresh coriander
- Preheat the oven to 220C (200C fan)/475F/gas 7. Drain and rinse the jackfruit, then cut and thinly slice the hard inner cores. Use a fork to pull the remaining flesh.
- Put all the jackfruit into a bowl along with 1.5 tbsps of the madras curry paste and the nutmeg and toss until fully coateds. Put the Jackfruit in one half of a large roasting tray.
- Peel and finely slice the onions and put them in the other half of the tray, drizzle with 1 tablespoon of oil, season with a pinch of salt, then toss and bake for 35 minutes, stirring everything half way through.
- Meanwhile, cut the cauliflower into florets and slice the stalk into bite-size pieces. Top and tail the green beans. Prepare the sauce by combing the veg stock with 1.5 tablespoons of the Madras paste and the turmeric. Rinse and drain the rice
- Remove the tray from the oven and take out the jackfruit and onion, set aside for later. Add the rice, veg stock mix, cauliflower and green beans to the baking tray, season with salt and cover with baking paper or another large tray. Bake for 15 minutes.
- Remove the tray from the oven and pour 100ml water over the rice, add the onion and jackfruit back to the tray along with the raisins. Bake for 5 mins. Take the tray out of the oven and scatter with fresh herbs and dollops of yoghurt before serving