Some time ago, I shared my top-notch recipe for Jackfruit Curry, which has been a favourite among my friends and family. If you missed it, don’t worry! You can easily access the recipe through this link: https://culturekurry.com/authentic-jackfruit-curry-recipe-with-poppy-seeds-and-groundnut/.
Now, I’m excited to introduce you to a unique culinary creation: Jackfruit Biryani. Recently, a few of my vegetarian friends expressed a desire for a flavorful dish that goes beyond the typical vegetable biryani. That’s when the idea of Jackfruit Biryani came to my rescue.
Jackfruit is an incredible ingredient that mimics meat both in texture and appearance, making it an excellent choice for those looking to enjoy a hearty, plant-based meal. When cooked with fragrant basmati rice and a blend of aromatic spices—like cardamom, cloves, and cinnamon—this dish truly shines. The addition of sautéed onions, tomatoes, and fresh herbs enhances its depth of flavour, creating a satisfying and indulgent experience.
For the perfect accompaniment, I recommend pairing the Jackfruit Biryani with a raita of your choice—be it cucumber, mint, or a simple yoghurt-based one. This combination transforms it into a delightful meal, perfect for “Meatless Mondays” or any day you wish to enjoy a delicious vegetarian feast. Enjoy!
Ingredients for the Rice
1.5 cups Basmati rice
4 cups water for cooking the rice
water for soaking the rice
For the jackfruit
250gms of jackfruit
4cups water for boiling the jackfruit
1/2 tsp turmeric powder
2tsp oil
1tsp salt
2-inch ginger
15 to 20 cloves garlic
6 to 7 green chillies
Procedure
1 ) Rinse the rice till the water runs clear of the starch. Then soak the rice in enough water for 30 mins.
2 ) Cut the Jackfruit into cubes.
3 ) Boil 4 cups of water. Add turmeric powder, salt and oil. Add jackfruit to the boiling water and boil it for 2 min. Drain and set aside.
4 ) Mix 3 tbsp of gram flour, 1 tsp Red chilli powder, 1 1/2 tsp biryani masala, 1 tsp coriander powder & 2 tsp ginger-garlic plus green chilli paste.
Heat oil and lightly fry the Jackfruit.
5 ) Boil the rice in 4 cups of water, oil and salt in a pan. Drain the rice.
6 ) Heat ghee in a pan. Add all the whole spices – mace, stone flower, cinnamon, cloves, caraway seeds, cardamom. Saute for some seconds till fragrant. Add the sliced onions and fry them till they begin to get caramelized or golden.
7 ) When the onions are well browned, remove half of the onions and drain them on paper towels. Add ginger, garlic and green chilli paste. Saute for a few seconds till the raw aroma goes away. Add both the spice powders – red chilli powder, turmeric powder, coriander powder, salt as per taste and biryani masala.
8 ) Add the fried jackfruit. Stir and saute for 7 to 8 mins. Then add the beaten yogurt. Mix well and add water. Add salt and cover the pot with its lid. Simmer the gravy till the jackfruit is cooked and tender.
9 ) To the jackfruit gravy, add half of the fried onions. Spread it with layer of rice. Top it up with some more jackfruit gravy and add the remaining rice to this layer. Serve hot with the Raita of your choice.
