Pulled Jackfruit Biryani Street Bowl

Ingredients

• 800 g tinned young jackfruit in brine
• 300 g basmati rice
• 3 tbsp biryani masala paste
• 2 onions
• 400 g tinned chopped tomatoes
• 20 g fresh mint leaves
• 3 tbsp sunflower oil
• 4 clove garlic cloves
• 20 g fresh ginger
• 20 g fresh coriander

Method

1. 1

   Drain jackfruit, rinse and shred with two forks. Cook basmati rice according to packet instructions and set aside.

2. 2

   Thinly slice onions. Heat oil in a large pan and fry onions for 12–15 minutes over medium heat until deeply golden and caramelised.

3. 3

   Add crushed garlic and grated ginger, cook for 1 minute, then stir in biryani masala paste and cook for 1 minute more.

4. 4

   Add jackfruit and tinned tomatoes. Cook over medium heat for 15 minutes, stirring and breaking up the jackfruit until it absorbs the sauce and begins to char slightly at the edges.

5. 5

   Fold the cooked rice through the jackfruit masala with fresh mint and half the coriander. Season to taste.

6. 6

   Serve in bowls topped with remaining coriander and crispy onion flakes if desired.