Last Updated on 2 months by Neha Deshmukh

Jackfruit Biryani Recipe – Authentic Indian Dum Style Rice Dish

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that just feels special, perfect for celebrations or a cozy weekend meal. And today, I’m sharing my go-to Jackfruit Biryani recipe – a flavorful, aromatic, and surprisingly easy take on this classic Indian dish. I first made this when trying to incorporate more plant-based meals into our family’s routine, and it quickly became a favorite!

Why You’ll Love This Recipe

This Jackfruit Biryani isn’t just delicious; it’s a fantastic option for anyone looking for a meat-free alternative without sacrificing flavor. The young jackfruit beautifully mimics the texture of meat, soaking up all the wonderful spices. Plus, the ‘dum’ cooking method (more on that later!) infuses every grain of rice with incredible aroma and taste. It’s a little bit of effort, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to create this flavorful biryani:

• 400 gm Jackfruit, young and green
• 2 Cups Basmati Rice
• 4 cups Onion
• 3 tbsp Cornflour
• 1 ½ tbsp Salt (or to taste)
• 5 tbsp Oil
• 10 nos Green Cardamom
• 2 nos Black Cardamom
• 1 ½ inch Cinnamon stick
• 2 nos Bay Leaf
• 1 nos Star Anise
• 1 tsp Cloves
• 1 nos Javitri (Mace)
• 1 tsp Fennel Seeds
• 1 tsp Shahi Jeera (Caraway Seeds)
• 1 tsp Cumin Seeds
• 6 tbsp Oil
• 5 tbsp Ghee (clarified butter)
• 1 nos Whole Dry Red Chilli
• 2 twigs Curry Leaves
• 2 ½ cup Onion, chopped for sautéing
• 1 tbsp Ginger-garlic paste
• 4 big Tomatoes, chopped
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Kashmiri Lal Mirch Powder (for color)
• 1 tsp Cumin Powder
• 2 tbsp Coriander Powder
• 1 tsp Garam Masala Powder
• 1 ½ cup Water
• 1 cup Curd (plain yogurt)
• ½ cup Coriander Leaves, chopped
• ½ cup Mint Leaves, chopped
• 3-4 nos Green Chilli, slit

Ingredient Notes

Let’s talk ingredients! A few things make this biryani special:

• Jackfruit: Young, green jackfruit is key here. You can usually find it canned in brine at Asian grocery stores. Make sure to rinse it well before using. It really does take on the flavors of the spices beautifully!
• Whole Spices: Don’t skimp on the whole spices! They’re what give biryani its signature aroma. Toasting them lightly before adding them to the water intensifies their flavor even more.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. It gives the biryani a gorgeous, vibrant red hue. You can find it at most Indian grocery stores.
• Oil & Ghee: The combination of oil and ghee adds richness and flavor. Ghee has a unique nutty taste that really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the onions. Mix sliced onions with cornflour and set aside. Heat oil in a pan and deep fry the onions until golden brown and crispy. Drain on paper towels and set aside – these are your biryani toppings!
2. Soak the basmati rice in water for at least 30 minutes. This helps the grains cook evenly and become fluffy.
3. In a large pot, boil water. Add salt, oil, and all those lovely whole spices (green cardamom, black cardamom, cinnamon, bay leaf, star anise, cloves, javitri, fennel seeds, shahi jeera, and cumin seeds). Let this simmer for about 10 minutes to really infuse the water with flavor.
4. Drain the soaked rice and add it to the spiced boiling water. Cook until the rice is about 70% done – it should still have a slight bite to it. Drain the rice and set aside.
5. Now for the gravy! Heat oil and ghee in a large, heavy-bottomed pan. Add the whole dry red chili, curry leaves, and all those wonderful whole spices again. Sauté for 1-2 minutes until fragrant.
6. Add the chopped onions and sauté until they turn translucent. Stir in the ginger-garlic paste and cook until you can smell that amazing aroma.
7. Add the chopped tomatoes, salt, turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate from the mixture.
8. Add the jackfruit pieces and cook for 5-7 minutes. Pour in the water, cover the pan, and simmer until the jackfruit is tender.
9. Whisk the curd until smooth and add it to the gravy. Stir in the chopped coriander leaves, mint leaves, and slit green chilies.
10. Now for the layering! Spread half of the cooked rice over the jackfruit gravy. Sprinkle with the fried onions. Add the remaining rice on top and garnish with more fried onions, mint, and coriander.
11. Cover the pan with a tight-fitting lid (this is crucial for the ‘dum’ effect!). Cook on low heat for 15-20 minutes.

Expert Tips

• The ‘Dum’ Effect: This slow cooking process is what makes biryani so special. It allows the flavors to meld together beautifully. If you don’t have a heavy-bottomed pot with a tight lid, you can seal the lid with dough to create a tight seal.
• Rice Quality: Basmati rice is the best choice for biryani. Look for long-grain basmati for the fluffiest results.
• Don’t Overcook the Rice: Remember, the rice will continue to cook during the ‘dum’ process, so it’s important to undercook it slightly when boiling.

Variations

• Vegan Biryani Adaptation: Simply substitute the ghee with a plant-based oil and use a plant-based yogurt alternative for the curd.
• Spice Level Adjustment: For a milder biryani, reduce the amount of red chili powder and green chilies. For a spicier kick, add more!
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. My aunt always adds a handful of saffron strands soaked in warm milk for an extra touch of luxury during festivals.

Serving Suggestions

Serve hot with a side of raita (yogurt dip) or salan (a spicy gravy). A simple onion and tomato salad also complements the biryani beautifully.

Storage Instructions

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

FAQs

Q: What type of jackfruit is best for biryani?

A: Young, green jackfruit in brine is what you need. It has a neutral flavor and a meaty texture that absorbs the spices well.

Q: Can I use a different rice variety?

A: While basmati is traditional, you can use other long-grain rice varieties. However, the texture and flavor won’t be quite the same.

Q: How do I achieve the perfect ‘dum’ effect without a traditional pot?

A: A heavy-bottomed pot with a tight-fitting lid is best. If your lid isn’t tight, you can seal it with dough made from flour and water.

Q: Can this biryani be made ahead of time?

A: You can prepare the gravy and cook the rice ahead of time. Layer and ‘dum’ cook just before serving for the best results.

Q: What is the purpose of frying the onions?

A: Fried onions add a wonderful sweetness and crunch to the biryani. They’re a classic garnish and add a lot of flavor!

Enjoy making this Jackfruit Biryani! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!