Vegan Henry's Biryani Bosh TV

Henry's Biryani

  • Simple
  • 0:25 m
  • 15 ingredients

It's curry night here in the BOSH house and boy do we love Indian food!! If you're hosting a curry night or looking for a simple Indian dish, the humble biryani always goes down well. We worked hard to design this vegan biryani as delicious as we possibly could. A great plant-based meal for one, or two or a big dinner party idea! The full recipe is in BISH BASH BOSH! which is available to buy right now.

Serves: 2

Ingredients

For the recipe

  • 8 tbsp vegetable oil
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 200g basmati rice
  • 500ml boiling water
  • 10 cardamon pods
  • 7 garlic cloves
  • 2 bay leaves
  • 3 cinnamon stick
  • 2 x 400g can(s) of jackfruit
  • 2 onions
  • 3cm piece of fresh ginger
  • ¼ tsp black peppercorns
  • 125g plant-based yoghurt

Before you start

Preheat oven to 180°C | Kettle boiled | Small saucepan with a tight-fitting lid on a medium heat | Sauté pan | Line a plate with kitchen paper | Small roasting tin | Foil

Step 1

First cook the rice

  • Rinse the rice under cold running water until the water runs clear
  • Drain and tip into the saucepan
  • Pour over 400ml of the boiling water
  • Add a pinch of salt, 6 of the cardamom pods, 4 garlic cloves, 2 bay leaves and 2 cinnamon sticks
  • 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

Ingredients

  • 200g basmati rice
  • 500ml boiling water
  • 10 cardamon pods
  • 7 garlic cloves
  • 2 bay leaves
  • 3 cinnamon stick

Step 2

Prepare the ingredients

  • Drain the jackfruit
  • Peel and thinly slice the onions and remaining 3 garlic cloves
  • Peel the ginger by scraping off the skin with a spoon and chop finely
  • Crush the remaining cardamom pods and the peppercorns

Ingredients

  • 2 x 400g can(s) of jackfruit
  • 2 onions
  • 3cm piece of fresh ginger
  • ¼ tsp black peppercorns

Step 3

Assemble the biryani

  • Place the sauté pan over a high heat and add 4 tablespoons of the oil
  • Add the onions 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 2 tablespoons more oil to the pan
  • Add the remaining 1 bay leaf, the sliced garlic cloves, cinnamon stick, crushed cardamom and peppercorns and fry for 2 minutes
  • Add the jackfruit and roughly pull the strands apart with a fork
  • Fry for 2 minutes, stirring continuously
  • Add the ginger, chilli powder, ground coriander, cumin and turmeric and fry for 5 minutes more
  • Taste and season
  • Add the yoghurt and 100ml boiling water to the pan
  • Lower the heat to medium and stir for 2–3 minutes
  • Taste and season then remove from the heat

Ingredients

  • 8 tbsp vegetable oil
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 125g plant-based yoghurt

Step 4

Bake in the oven

  • Layer rice, and filling into a roasting tin and cook for 20-25 minutes in the oven

Step 5

Time to serve

  • Serve with our coriander chutney on top. BOSH!