Vegetarian biryani with chickpeas
I visited Singapore many years ago on holiday and stumbled across a wonderful, well-organised food court whose name I can’t recall, but I vividly remember the stall that served delicious biryani. The chef showed me all the layers in the huge cooking pot he used to cook the aromatic rice. This experience always comes to mind every time I cook or read anything about biryani.
SERVES 4 PREP 25 mins plus soaking and resting COOK 45 mins EASY V
2 tbsp ghee, butter or vegan spread
4 white onions, halved and thinly sliced
4 medium and ripe tomatoes, finely chopped
410g can jackfruit in brine, drained and rinsed
400g can chickpeas, drained and rinsed
For the sauce
200g natural yogurt2.5cm piece of ginger,5 garlic cloves, sliced1 tbsp ground coriander2 tsp ground cumin2 tsp mild chilli powder1 tsp ground turmeric1 tsp garam masala10 coriander, roughly chopped20 mint leaves, roughly chopped4 tbsp frozen peas
