Calories & Macros: 3830 kcal; Protein 146 g, Carbs 723 g, Fat 55 g
Prep Time: 30 min
Cook Time: 45 min
25 g ginger
1 topped tbsp cumin
1/2 topped tsp cinnamon powder or 1/2 cinnamon stick
2 1/2 garlic cloves
1/2 buket of mint (15 g)
2 cardamom pods
1/2 tsp salt
1 tbsp olive oil
2 large carrots
2 bell peppers
150 g green beans
250 g chestnut mushrooms
300 g potatoes
400 g canned unripe jackfruit
100 g frozen edamame beans
200 g soy chunks (dry)
2 large onions
500 g basmati rice
1 tsp Ground cumin
1 smidgen of yellow food colour
1 cinnamon stick
1/2 buket of mint (15 g)
In a blender, add all the ingredients (except olive oil) with just enough water to allow for blending everything into a uniform paste.
Add 1/2 tsp of salt.
The spice component is now ready for use within the next 2 days. If you want to preserve it for use over the next two weeks, add 1 tbsp of olive oil in a medium preheated pan, and sauté the spice component for 15-30 seconds. After this, you can now store the spice component, including the oil, in an airtight container in the refrigerator for later use.
Chop everything; potatoes in halves.
Put the potatoes into 1 tsp salted boiling water for 5 min. Then take them out of the water.
Put the dry soy chunks and a vegetable stock cube into boiling water for 5 min. Then remove the water, press the water out of the soy chunks, and cut the soy chunks into 3 more/less equal-sized pieces.
Fry all the ingredients separately in 1 tbsp of olive oil at medium heat, and add a little salt (about 1/2 tsp) to each when frying. Fry the jackfruit pieces until they get a golden brown colour on the surface. The soy chunks are fried with 1 tsp of ground cumin. Fry the potatoes with a smidgen of yellow food colour added. The potatoes are fried till soft whereas the other ingredients should be more firm to the bite. The onions are fried till brown.
From the start of cooking the rice as described on its package, add 1 cinnamon stick, 3 whole cloves, and 1/2 tsp salt.
The spice component is sautéed for 30 seconds at medium heat.
Then add the fried jack fruit, edamame and soy chunks to the spice component, to sauté for 30 seconds.
Now mix all the fried items and rice together in a suitably-sized pot. While mixing, add the chopped handful of mint leaves to the mixture. After mixing, spread food colour mixture (1 tsp water + 1 smidgen food colour powder) over the surface.
Put lid on and let rest for 15-30 min, after which it is ready!
Prepare some coriander chutney to add few teaspoons on top of the biryani, when it's on your plate. This adds some more spice and freshness to the meal.
When serving on a plate, you can add some avocado to increase the fat content of the meal.
Biryani is ready!
Biryani with avocado, topped with coriander chutney.