Jackfruit Biriyani Recipe: Jackfruit biryani is a unique and flavorful rice dish made with young jackfruit and biryani masala. It’s often considered a meat substitute biryani due to its striking similarities to the famous mutton biryani. This dish is typically prepared during the early monsoon season in India when young and tender jackfruit is readily available.
Personally, I’m a huge fan of biryani, and we have vegetarian biryani almost every week at home. We used to explore various nearby restaurants for authentic dum biryani, but we’ve stopped because we couldn’t find the real deal. Homemade biryani is not only tastier but also healthier, so we prefer making it at home. This has led us to explore different types of vegetarian biryani options, and the latest addition is jackfruit biryani. Jackfruit Biriyani Recipe
Although I’m not sure how meat biryani tastes, jackfruit biryani seems to be a close match. The tender jackfruit slices have striking similarities to the meat variant, making it a great option for meat eaters looking to explore alternatives.
Here are some additional tips and suggestions for the jackfruit biryani recipe: Firstly, I’ve included a combination of jackfruit and mixed vegetables in this recipe, but you can also prepare it with just tender jackfruit slices. In that case, you’ll need to double the quantity. Secondly, never use sweet or ripe jackfruit slices for this recipe, as it will alter the taste and reduce the spiciness of the biryani flavor. Lastly, make sure to marinate the combination of jackfruit and mixed vegetables thoroughly. Initially, the marinade may taste very spicy, but it will mellow out once properly rested.
Ingredients: Jackfruit Biriyani Recipe
For marination:
- 1 cup yogurt
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric
- 1 teaspoon chili powder
- 3 tablespoons biryani masala
- ½ teaspoon salt
- 2 teaspoons lemon juice
- 2 teaspoons oil
- 3 tablespoons chopped coriander
- 3 tablespoons chopped mint
- 12 pieces raw jackfruit
- 1 carrot, chopped
- 1 potato, chopped
- 5 beans, chopped
- 2 tablespoons fried onions / barista
For biryani rice:
- 2 cups basmati rice
- 1 teaspoon cumin seeds
- 2 star anise
- 2 bay leaves
- 1 teaspoon pepper
- ½ teaspoon cloves
- 4 cardamom pods
- 2 teaspoons lemon juice
- 2 green chilies
- 1 tablespoon salt
For biryani gravy:
- 2 tablespoons ghee / clarified butter
- 2 tablespoons oil
- 1 bay leaf
- 1 inch cinnamon stick
- 1 black cardamom pod
- ½ teaspoon cloves
- 4 cardamom pods
- 1 star anise
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 1 teaspoon ginger garlic paste
- 8 capsicum cubes
- Other ingredients:
- 2 tablespoons saffron milk
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 1 teaspoon biryani masala
- 2 tablespoons ghee / clarified butter
Instructions: Jackfruit Biriyani Recipe
How to marinate veggies for biryani:
- In a large bowl, take 1 cup of thick and slightly sour yogurt.
- Add 1 teaspoon of ginger garlic paste, ¼ teaspoon of turmeric, 1 teaspoon of chili powder, 3 tablespoons of biryani masala, and ½ teaspoon of salt. Note: Since biryani masala contains salt, I’ve added only an additional ½ teaspoon of salt.
- Also, add 2 teaspoons of lemon juice, 2 teaspoons of oil, 3 tablespoons of chopped coriander, and 3 tablespoons of chopped mint.
- Mix well to ensure all the spices are thoroughly combined.
- Now, add 12 pieces of jackfruit, 1 chopped carrot, 1 chopped potato, 5 chopped beans, and 2 tablespoons of fried onions.
- Mix everything well, ensuring that all the vegetables are evenly coated with the marinade.
- Cover and let it rest for 30 minutes to ensure thorough marination.
How to cook rice for biryani:
- Firstly, rinse and soak long-grain basmati rice for 20 minutes.
- In a large pot, bring enough water to a boil and add the spices: 1 teaspoon of cumin seeds, 2 star anise, 2 bay leaves, 1 teaspoon of pepper, ½ teaspoon of cloves, 4 cardamom pods, 2 teaspoons of lemon juice, 2 green chilies, and 1 tablespoon of salt.
- Mix well and bring to a rolling boil.
- Now, add the soaked rice and cook for 2 minutes, or until the rice is almost cooked.
- The biryani rice is now ready to be used in the biryani preparation.
How to make jackfruit biryani:
- In a large pan, heat 2 tablespoons of ghee and 2 tablespoons of oil.
- Add 1 bay leaf, 1-inch cinnamon stick, 1 black cardamom pod, ½ teaspoon of cloves, 4 cardamom pods, 1 star anise, and 1 teaspoon of cumin seeds. Saute until the spices become aromatic.
- Add 2 finely chopped onions and 1 teaspoon of ginger garlic paste. Saute until the onions turn golden brown.
- Next, add 8 cubes of capsicum and saute for 2 minutes.
- Now, add the marinated vegetables and cook for another 2 minutes.
- Cover and cook for 10 minutes, or until the vegetables are almost cooked.
- Spread the vegetables evenly to form a layer.
- Add the almost cooked basmati rice on top and spread it evenly.
- Also, top it with 2 tablespoons of saffron milk, 2 tablespoons of chopped coriander, 2 tablespoons of chopped mint, 1 teaspoon of biryani masala, and 2 tablespoons of ghee.
- Cover and simmer for 30 minutes, sealing the lid to prevent steam from escaping.
- Finally, enjoy the jackfruit biryani with raita and salan.
Conclusion:
Jackfruit Biriyani Recipe is a delicious and aromatic rice dish that’s perfect for vegetarians and meat lovers alike. With its unique flavor and texture, it’s sure to become a favorite in your household.
FAQs about Jackfruit Biriyani Recipe
Is jackfruit biryani vegetarian?
Yes, jackfruit biryani is a vegetarian dish made with young jackfruit and vegetables.
Can I use ripe jackfruit for biryani?
No, ripe jackfruit is sweet and not suitable for biryani. It’s essential to use raw jackfruit for this recipe.
Can I skip the marination step?
Marinating the vegetables enhances the flavor, but you can skip it if you’re short on time. However, marination adds depth to the dish.
Can I adjust the spice level?
Yes, you can adjust the amount of chili powder and biryani masala according to your preference.
Can I use any other rice variety?
Basmati rice is traditional for biryani, but you can experiment with other long-grain rice varieties if needed.
