Sri Lankan Vegetarian Dinner Feast: Coconut Curry & Jackfruit Biryani

Allergens

None

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 can young green jackfruit, drained and rinsed
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until the rice is tender and cooked through. Set aside.
2. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic, ginger, cumin seeds, coriander seeds, fennel seeds, turmeric powder, paprika, and garam masala to the skillet. Stir constantly for 1 2 minutes or until fragrant.
4. Add the jackfruit pieces to the skillet, stirring to coat them in the spices. Cook for about 5 minutes, then pour in the coconut milk. Bring to a simmer and cook for an additional 10 minutes, or until the sauce has thickened slightly. Season with salt to taste.
5. Fluff the cooked rice and gently fold it into the jackfruit mixture until well combined.
6. Serve the coconut curry & jackfruit biryani hot, garnished with fresh cilantro. Enjoy!

Chef’s Insight

To enhance the aroma, add a few strands of saffron to the rice while cooking.

Notes

Use young green jackfruit for a tender texture and mild flavor.