Jackfruit Biryani Recipe- Authentic Indian Dum Biryani with Saffron

Last Updated on 2 months by Neha Deshmukh

Jackfruit Biryani Recipe – Authentic Indian Dum Biryani with Saffron

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that just feels special, right? Today, I’m sharing my family’s recipe for Jackfruit Biryani – a fragrant, flavorful, and surprisingly easy take on this classic Indian dish. It’s perfect for a weekend feast or when you want to impress your friends and family. And trust me, even if you’ve never made biryani before, you can totally nail this!

Why You’ll Love This Recipe

This Jackfruit Biryani isn’t just delicious; it’s also a fantastic meat substitute! The young, raw jackfruit takes on all the wonderful flavors of the marinade and spices, giving you a satisfyingly hearty and flavorful meal. Plus, the ‘dum’ cooking method – which we’ll get into – locks in all those aromas and creates a biryani that’s unbelievably tender and fragrant. Honestly, once you try dum biryani, you’ll never go back!

Ingredients

Here’s what you’ll need to make this amazing Jackfruit Biryani:

• 6 cups raw tender jackfruit pieces
• 4 cups basmati rice
• 2 large onions
• 2 tbsp coriander leaves (plus ½ cup chopped for garnish)
• 2 tbsp mint leaves (plus ½ cup chopped for garnish)
• ½ cup milk
• Few saffron strands
• To taste salt (1 ¾ tsp)
• 1 tbsp ghee
• 4 tbsp oil
• ¾ cup yogurt
• 7-8 green chilies
• 1 tbsp ginger garlic paste
• 1 tbsp red chili powder
• ¼ tsp turmeric powder
• ¾ tbsp coriander powder
• 1 lemon
• 5 cloves
• 1 inch cinnamon stick
• 3 cardamom pods
• ½ tsp shah jeera
• 10 black peppercorns
• 6 cloves (for rice)
• 3 cardamom pods (for rice)
• 1 inch cinnamon stick (for rice)
• 3 bay leaves
• 1 Marathi Mogga
• 1 star anise
• 1 tbsp oil (for rice)
• 1 tbsp salt (for rice)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Jackfruit: We’re using raw, green jackfruit for this recipe. It’s the young fruit that has a neutral flavor and a meaty texture. You can usually find it canned in brine at Asian grocery stores, or sometimes fresh at Indian/Southeast Asian markets.
• Spices: Don’t skimp on the spices! They’re the heart and soul of biryani. I like to use whole spices whenever possible – they just have a fresher, more vibrant flavor.
• Saffron: A little saffron goes a long way. It adds a beautiful color and a subtle, floral aroma. If you’re feeling fancy, you can bloom the saffron in warm milk for extra flavor.
• Marathi Mogga: This is a unique spice that adds a lovely smoky aroma to the biryani. It’s a dried flower bud, and you can find it at Indian grocery stores or online. If you can’t find it, don’t worry – the biryani will still be delicious without it!
• Biryani Styles: Biryani varies so much across India! This recipe leans towards a Maharashtrian style with the inclusion of Marathi Mogga, but you’ll find regional differences in spice blends and cooking techniques.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Jackfruit: First, boil the jackfruit pieces in salted water with a pinch of turmeric until they’re tender. This usually takes about 15-20 minutes. Drain well and set aside.
2. Marinate the Jackfruit: In a large bowl, marinate the cooked jackfruit with yogurt, green chilies, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, lemon juice, and salt. Mix well and let it sit for at least 1-2 hours. The longer it marinates, the more flavorful it will be!
3. Parboil the Rice: While the jackfruit marinates, cook the basmati rice with whole spices (cloves, cinnamon stick, cardamom pods, bay leaves, shah jeera, black peppercorns) and salt until it’s about half-done. Drain the rice and spread it out on a tray to cool.
4. Caramelize the Onions: In a separate pan, caramelize sliced onions in oil and ghee until they’re golden brown and crispy. This takes patience, but it’s so worth it! Set aside.
5. Layer the Biryani: Now for the fun part! In a heavy-bottomed pot, start layering the marinated jackfruit and the parboiled rice. Sprinkle caramelized onions, chopped coriander and mint leaves, and a little ghee between each layer. Finally, drizzle saffron milk over the top.
6. Dum Cooking: Seal the pot tightly with dough (made from flour and water) to trap the steam. Cook on low heat for 20-25 minutes. This is the ‘dum’ cooking process – it’s what makes the biryani so incredibly flavorful and tender.
7. Rest and Serve: Let the biryani rest for 10 minutes after cooking. Gently fluff it up with a fork and serve hot with raita and korma.

Expert Tips

• Don’t Overcook the Rice: The rice should be about 70% cooked before layering. It will finish cooking during the dum process.
• Heavy-Bottomed Pot: Using a heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Sealing the Pot: Make sure the pot is sealed tightly to trap the steam. This is essential for proper dum cooking.

Variations

• Vegan Adaptation: Substitute the yogurt with a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any gluten.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. My family loves it spicy, but you can easily tone it down.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. I often make a larger batch when we have guests over!

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some sides! I love serving it with:

• Raita: A cooling yogurt dip.
• Korma: A creamy, mild curry.
• Salad: A simple onion and tomato salad.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of jackfruit is best for biryani?

Young, green, raw jackfruit is the best! It has a neutral flavor and a meaty texture that absorbs the spices beautifully.

2. Can I make this biryani ahead of time?

You can marinate the jackfruit and parboil the rice a day ahead of time. However, it’s best to assemble and cook the biryani just before serving.

3. What is ‘dum’ cooking and why is it important for biryani?

‘Dum’ cooking is a slow cooking technique where the pot is sealed and cooked on low heat. It allows the flavors to meld together and creates a tender, fragrant biryani.

4. What can I substitute for saffron?

If you don’t have saffron, you can use a pinch of turmeric powder for color, but it won’t have the same flavor.

5. How do I prevent the biryani from sticking to the bottom of the pot?

Use a heavy-bottomed pot and make sure there’s enough liquid in the pot. You can also add a tablespoon of oil or ghee to the bottom of the pot before layering.

6. What is Marathi Mogga and where can I find it?

Marathi Mogga is a dried flower bud that adds a smoky aroma to the biryani. You can find it at Indian grocery stores or online.

Enjoy making this Jackfruit Biryani! I hope it becomes a family favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!