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Dragonfruit...I mean Jackfruit Biryani |


Do you want a recipe that will allow you to use every single utensil, bowl and pan in your kitchen? Then this is the one for you. Dishoom provide us with another deliciously complicated recipe in the form of a jackfruit biryani.


Prep time: 1 hour

Cooking time: 40 minutes

Makes: 2 Portions


Ingredients Rice:

150g basmati rice

1tsp salt

squeeze of lime


Ingredients Jackfruit: 1 (400g) tin of jackfruit

5g garlic 5g ginger pinch of salt

pinch of ground turmeric 1/4tsp chilli powder Vegetable oil for deep-frying


Ingredients biryani base 75g new potatoes 125ml vegetable oil 1 onion 5g garlic 5g ginger 1/2 tsp fine sea salt 1/2 tsp chilli powder 3/4 tsp ground cumin pinch garam masala 21ml lime juice 175g greek yoghurt 1 green chilli 3cm fresh root ginger 3 mint leaves, roughly chopped 12 coriander leaves


Ingredients topping 15g sultanas 15g butter 1 1/2 tbsp double cream 1 pinch saffron mixed in 1 tbsp boiling water



1. Jumping Jack(fruit) flash!


Firstly, soak the rice to ensure it will be pillowy and fluffy by the time you come to cook it. Rinse it twice with cold water, emptying each time then cover with new fresh water and leave to sit for 45 minutes.


Get started with the eponymous Jackfruit (or is it dragonfruit...?) of this recipe. Pat it dry, and cut the larger pieces up. Trypophobia sufferers beware, the jackfruit holes are probably gonna trigger you. Throw the pieces away from you in revulsion into a bowl and cover up those holes with 5g garlic,5g ginger a pinch of salt a pinch of ground turmeric,1/4tsp chilli powder and half a tablespoon of water. Mix together with your hands and leave to marinate for 30 minutes.


Next, cut up your potatoes into bite-sized chunks and boil them in salted water until they are tender.


2. Fry me a river


At this point, heat your oven to 200C and begin to heat up a deep layer of oil in a heavy bottomed frying pan- the follow up song to fat bottomed girls. Its beginning to heat up in the kitchen, but don't leave! You can stand the heat, don't go please :(

Slice up your onion, trying not to cry at their half moon beauty. These will need the longest in the oil to get crispy, so while you're waiting the remainder of your jackfruit marination and potato boiling time get them in the oil until crispy - roughly 15 minutes.


Once they're crispy, put them to the side and repeat the frying with the potatoes and then the jackfruit. Look at you, Jack(fruit) of all trades!



While you're frying your biryani base ingredients, boil up some water to cook your rice. Drain the water it is currently sitting in, and bring a litre of water to the boil adding in 1tsp salt

squeeze of lime. Once it's at a rolling boil add in your rice and cook for a few minutes until it's just about cooked. By this point you'll have a lot going on, we know that all work and no play makes Jack(fruit) a dull boy - but you'll have some washing up and relaxing time while the Biryani is in the office - promise!


While the rice is boiling, finely chop 5g garlic, 5g ginger, 3cm of fresh ginger, 1 green chilli, 3 mint leaves and 12 coriander leaves and mix together with your fried onion, jackfruit and potatoes and the rest of the biryani ingredients (1/2 tsp fine sea salt,1/2 tsp chilli powder, 3/4 tsp ground cumin, pinch garam masala, 21ml lime juice,175g greek yoghurt). Spread this out like a stable foundation in your chosen dish for baking the biryani.


Drain the rice, not draining too thoroughly because some moisture will help to cook the rice, and spread evenly over your jackfruity biryani base. Then scatter the raisins on top so it looks like old Jack(fruit) frost has been to visit your biryani garden! Either that, or a rabbit..


Mix together the saffron with a tablespoon of boiling water and melt together the15g butter 1 1/2 tbsp double cream in the microwavé. Channel your inner Nigella and drizzle this sumptuously over your biryani, seductively licking a spoon in the process.



Cover tightly with foil, and put in the oven for 20 minutes. Do a little Jack(fruit) palancing while your waiting for it to cook and tidying up, then leave it to stand for another 10 minutes once out of the oven.


Giggle as you realise you've been calling this a dragonfruit biryani this entire time and dink and sink!




Food for Thought

Lizzy says: "Roll out the jackfruit drums, it's time for a Dishoom recipe. I loved cooking this with my sister friend! But I wasn't such a fan of the result (sorry Kate). It was slightly too sour for my liking. The rice was incredible and I would always soak it before cooking in future now, the texture was also good, the lack of meat also made me feel as if I had an elevated morality. Not quite for me, but still an adventure! 5/10"




Kate says: "Technically I had already made this but was keen to show Lizzy when she came to visit me <3 plus I had some jackfruit lurking in my cupboard so it was perfect. Dishoom recipes never fail to disappoint and always taste amazing, but boy oh boy are they a lot of effort. I feel like we used almost every utensil and bowl in the kitchen for this one... At least once its in the oven you've got some time to clean up. We halved the original recipe, but I would recommend doubling for the effort you've got to go through. The flavours are great though, and the jackfruit is surprisingly meat-like. It's a shame that the recipe isn't vegan although I imagine it's fairly easy to make it so. Added bonus; this way of cooking rice leaves it so pillowy and fluffy I loved it and will definitely do again. Overall it's delicious but I'm not sure it's worth the huge amount of effort and washing up so I'm docking a point 9/10"



7/10 Gasps


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