India by Roopa Gulati

Author:Roopa Gulati
Language: eng
Format: epub
ISBN: 9781472971975
Publisher: Bloomsbury Publishing
Published: 1989-08-15T00:00:00+00:00

JACKFRUIT AND ORANGE BIRYANI

There are more than a hundred biryani varieties, each with their own distinct identity. This one, with its elegant spicing of citrussy cardamom, warming cloves and sweet cinnamon, features meaty jackfruit and fresh orange. Jackfruit is indigenous to South Asia and, as it is relatively bland, it is ideal for soaking up other flavours. Preparing fresh jackfruit needs muscle power, patience and a sharp blade. Alternatively, you can use canned jackfruit.

Show off this biryani with a simple raita and a mixed salad. For added authenticity, try smoking the rice with charcoal.

SERVES 6-8

350g basmati rice

1 teaspoon roasted and ground cumin seeds

1 teaspoon garam masala

1 teaspoon coarsely ground black peppercorns

½ teaspoon Kashmiri chilli powder

juice of 3 limes

1kg whole green jackfruit or 1 x 400g can of unripe jackfruit in brine, drained and rinsed

500ml sunflower oil, for deep-frying

FOR THE MASALA

50g ghee or unsalted butter, plus 1 tablespoon for finishing

6 green cardamom pods, pierced with the point of a knife

6 cloves

4cm cinnamon stick

4 Indian bay leaves (tej patta) or 3cm cinnamon stick

2 large onions, diced

50g root ginger, finely cut into very thin matchsticks

2 green chillies, deseeded and finely shredded

1 tablespoon browned onion paste

150g full-fat Greek yoghurt

4 oranges, finely grated zest of 1 and juice of 4 (200ml)

handful of mint leaves

2 tablespoons crisp-fried onions

¼ teaspoon saffron strands, soaked in 2 tablespoons of warm water for 1 hour

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