The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jackfruit mushroom biryani
Jackfruit mushroom biryani
Prep in 10
New
5 plants
Low sat fat
Serving size
Ingredients
- 110g baby plum tomatoes
- 1 garlic clove
- 2cm fresh ginger
- 1 onion
- 20g chopped dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 120g chestnut mushrooms
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 2 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 250g steamed pilau basmati (Natural Basmati Rice - Steamed, Onions, Sunflower Oil, Ginger, Salt, Cumin Seeds, Garlic, Natural Flavourings, Black Pepper)
- 100g edamame beans (Soya)
- 20g cashew nuts (Nuts)
Nutritional Information
Calories: 516
Protein: 14g
Carbs: 56g
Fat: 27g
Jackfruit mushroom biryani
Jackfruit mushroom biryani
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Cooking Instructions
- Finely slice the onions. Heat a large frying pan with 1 tbsp oil on a medium heat and cook the red onion for 8-10 mins, stirring occasionally until very soft. Meanwhile, finely chop or crush the garlic. Finely chop or grate the ginger. Roughly slice the apricots. Add the tomatoes, ginger, garlic and half the apricots; fry for another 2-3 mins.
- Drain and rinse the jackfruit. Add it to the pan along with the and three-quarters of the spice mix. Cook for 3-4 mins, breaking up the jackfruit, then add the rice. Break it up with a wooden spoon and cook for another 4-5 mins, until piping hot.
- Meanwhile, quarter the mushrooms. Heat another large frying pan with 1 tbsp oil on a high heat. Add the mushrooms and cashew nuts and fry for 3-4 mins, stirring regularly, until dark golden brown all over. Add the remaining spice mix and fry for a final 1-2 mins.
- Finely chop the coriander. Add to the rice along with the edamame, the juice from half the lime and a pinch of sea salt. Stir it all together and cook for a final 1-2 mins.
- Cut the remaining lime half into wedges. Serve the biryani topped with the spiced mushrooms and cashews. Garnish with the remaining sliced apricot and lime wedges.
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