Serves 4 15 mins Prep 45 mins Cooking
Serves 4 15 mins Prep 45 mins Cooking
Vegetarian
1
Wash the rice in a large bowl of cold water then drain.
2
Cut the jackfruit into 2cm pieces and mix with half the sliced onion, Very Lazy Garlic Paste, Very Lazy Ginger Paste, Very Lazy Chopped Chillies, turmeric powder, garam masala, cumin, salt, pepper and oil in a bowl.
3
Get the jackfruit mixture sizzlin' in a casserole dish for about 15 minutes over medium heat then add the butter and melt through
4
While the jackfruit is cooking, fry off the other half of the thinly sliced onion until brown in a little oil, add the sultanas, mix through and set to one side.
5
Add the 200ml water to the jackfruit 'n' stir, cookin' along until the water has boiled off (about 10 minutes). Turn off the heat and leave to one side. Meanwhile, boil' up a saucepan of water with 1 tsp of salt, then add rice and cook for 4 minutes.
6
Drain the remaining water in a cup (no more than 250ml) and tip the drained rice on top of the jackfruit but don’t stir. Mix 1 tsp of turmeric powder into the reserved rice water and pour over the rice in a swirl pattern. Add the sultanas and browned onions on top of the rice, place the lid on and bake in a 180C oven for 20 minutes.
7
Allow the biryani to stand out of the oven for 10 minutes before serving. Serve up and enjoy.
