Boil until it is three-quarters cooked, which should take four minutes from the time the rice went into the pan – you can tell that it’s at this stage by taking a grain between your forefinger and thumb, and pressing down on it with your nail: it should still be slightly firm and break into five or six pieces. Pour two litres of boiling water into a large pan and add the two teaspoons of salt and the lime juice. Set aside.ĭrain the rice when the soaking time is up. Add the drained potatoes to the hot oil, fry for five minutes, then drain on kitchen paper.Ĭombine all of the biryani base ingredients, including the fried potatoes, in a biryani cooking pot, add the jackfruit and stir to combine. Deep-fry the marinated jackfruit in the hot oil, in two batches, if necessary, until golden brown and crisp all over – this will take about 10 minutes – then drain on kitchen paper. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 170C/335F. In a large bowl, combine the garlic and ginger pastes with the salt, turmeric, chilli powder and a tablespoon of water, then coat the jackfruit in this mixture and leave to marinate for 30 minutes.Ĭut the potatoes into bite-sized pieces, add to a pan of boiling, salted water and cook until almost tender.
To prepare the jackfruit, pat dry with kitchen paper and cut the larger pieces in half. Repeat twice more, each time with fresh water, then cover again with fresh water and leave to soak for 45 minutes. Let the rice settle, then pour off the water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Put the rice into a large bowl and cover generously with water.
0 kommentar(er)
