For the jackfruit marinade:

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300g basmati rice

2 tsp fine sea salt

Juice of ½ lime

2 x 400g tins jackfruit (about 450g drained weight)

10g garlic paste

10g ginger paste

½ tsp fine sea salt

¼ tsp ground turmeric

½ tsp deggi mirch chilli powder

Vegetable oil for deep-frying

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For the biryani base:

150g baby new potatoes

250 vegetable oil

2 crispy fried onions, sliced into half-moons

10g garlic paste

10g ginger paste

1 tsp fine sea salt

1 tsp deggi mirch chilli powder

1½ tsp ground cumin

¼ tsp garam masala

20ml lime juice

150g full-fat Greek yoghurt

2 green chillies, sliced into strips

3cm fresh root ginger, cut into fine matchsticks

6 mint leaves, roughly chopped

25 coriander leaves

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For the topping:

30g sultanas

30g butter

3 tbsp double cream

1 large pinch saffron, toasted, cooled, mixed in 2 tbsp boiling water

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1. Wash the rice in water to remove starch, then let it soak for 45 minutes.

2. Pat dry the jackfruit then marinate with garlic, ginger, salt, turmeric, and chilli powder for 30mins.

3. Cut the potatoes into bite-sized pieces, add to a pan of boiling, salted water and cook until almost tender. Drain and pat dry, then set aside.

4. Heat the oven to 200C (180C fan).

5. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 170C. 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.

6. Add the drained potatoes to the hot oil, fry for five minutes, then drain on kitchen paper.

7. Combine all biryani base ingredients in a pot, including fried potatoes.

8. Drain the rice when the soaking time is up. Pour two litres of boiling water into a large pan and add the two teaspoons of salt and the lime juice. Tip the rice into the pan and stir well. Boil until it is three-quarters cooked, which should take four minutes from the time the rice went into the pan.

9. Drain the rice; you don’t need to shake it completely dry, because a little extra moisture helps during cooking.

10. Add the rice to the biryani, spreading it out on top of the jackfruit, and scatter with sultanas.

11. Spread saffron water over it.

12. Cover tightly with two layers of foil and a lid, put on a high heat for two to three minutes, until you hear the marinade start to sizzle, then transfer to the oven and bake for 20 minutes.

13. Let it stand, still covered, for 10 minutes before serving.