Jackfruit Biryani Recipe – Authentic Indian Vegetable & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Jackfruit Biryani Recipe – Authentic Indian Vegetable & Spice Blend

Introduction

Biryani. Just the word conjures up images of fragrant rice, tender meat (or in our case, a fantastic veggie substitute!), and a symphony of spices. It’s a dish that’s always been special in my family – something we’d reserve for celebrations, or just a weekend when we wanted something truly comforting. Today, I’m sharing my go-to Jackfruit Biryani recipe. It’s a vibrant, flavorful, and surprisingly easy way to enjoy this classic Indian dish, even if you’re vegetarian! Trust me, you won’t miss the meat.

Why You’ll Love This Recipe

This Jackfruit Biryani is a winner for so many reasons! It’s packed with flavour, uses readily available ingredients, and is a fantastic way to enjoy a hearty, satisfying meal. Plus, using raw jackfruit gives it a wonderfully meaty texture that soaks up all those delicious spices. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 1 cup curd (approx. 240ml)
• 1 tsp chilli powder
• ½ tsp turmeric powder
• 2 tsp ginger-garlic paste
• 2 tbsp biryani masala
• ½ tsp salt (or to taste)
• Juice of ½ lemon
• 2 tsp oil
• 2 cups raw jackfruit, chopped (approx. 300g)
• 1 carrot, chopped
• 4 potatoes, cubed
• 2 tbsp fried onions
• 2 tbsp coriander, chopped
• 2 tbsp mint, chopped
• 2 cups basmati rice (approx. 300g)
• 1 bay leaf
• Whole spices (2-3 green cardamoms, 3-4 cloves, 1 inch cinnamon stick)
• 2 green chillies, slit
• 2 tbsp salt
• 1 tsp ghee (approx. 5ml)
• Juice of ½ lemon
• 2 tbsp oil
• 2 tbsp ghee
• 1 bay leaf
• 1 tsp cumin seeds
• 1 onion, sliced
• ½ cup capsicum, chopped (approx. 75g)
• 1 cup water (approx. 240ml)
• 4 tbsp coriander, chopped
• 4 tbsp mint, chopped
• 4 tbsp fried onions
• 2 chillies, slit
• 2 tbsp kesar milk (saffron milk)
• ½ tsp biryani masala
• 1 tbsp ghee

Ingredient Notes

Let’s talk ingredients! A few things will really make this biryani shine:

• Raw Jackfruit: This is the star! It has a neutral flavour and a texture that mimics meat beautifully. You can usually find it canned in brine at Asian grocery stores, but fresh is best if you can get it.
• Biryani Masala: There are tons of pre-made biryani masalas available, and they all have slightly different flavour profiles. Experiment to find one you love! I prefer a Madras biryani masala for a bit of extra heat.
• Basmati Rice: Don’t skimp on the rice! Basmati is long-grained, fragrant, and cooks up fluffy. It’s essential for a good biryani.
• Spice Levels: Indian cuisine is all about balance. Feel free to adjust the chilli powder and green chillies to your liking. Some regions in India prefer a milder biryani, while others like it fiery hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Jackfruit: In a bowl, whisk the curd with chilli powder, turmeric, ginger-garlic paste, biryani masala, salt, lemon juice, and oil. Add the chopped raw jackfruit, carrots, potatoes, fried onions, coriander, and mint. Mix well and marinate for at least 1 hour – longer is even better!
2. Prepare the Rice: Rinse and soak the basmati rice in water for 30 minutes. This helps it cook up fluffier. Drain well. In a large pot, boil water with bay leaf, whole spices, green chillies, salt, ghee, and lemon juice. Add the drained rice and cook until it’s about 90% done. Drain the rice and set aside.
3. Sauté the Aromatics: Heat oil and ghee in a large, heavy-bottomed pot (a kadai is ideal). Add the bay leaf and cumin seeds. Sauté until fragrant, about 30 seconds. Add the sliced onions and fry until golden brown.
4. Cook the Vegetable Mixture: Add the chopped capsicum and the marinated jackfruit mixture to the pot. Cook for about 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
5. Simmer and Soften: Pour in 1 cup of water, cover the pot, and simmer for 10 minutes, or until the vegetables are tender. Layer with chopped coriander, mint, and slit chillies.
6. Layer the Rice: Gently spread the partially cooked rice over the vegetable mixture. Drizzle with saffron milk, sprinkle with a little more biryani masala, and dot with ghee. Top with the remaining chopped coriander, mint, and fried onions.
7. Dum Cooking (Steaming): Seal the pot tightly with foil or a lid. Cook on very low heat (this is called dum) for 15 minutes. This allows the flavours to meld together beautifully.
8. Serve: Carefully open the pot and fluff the biryani with a fork. Serve hot with raita (yogurt dip) for a complete and satisfying meal.

Expert Tips

• Don’t overcook the rice! It should be about 90% done before layering, as it will continue to cook during the dum process.
• Using a heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Be patient with the dum cooking. Low and slow is the key to a perfectly steamed biryani.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil and ensure your biryani masala is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your biryani masala.
• Spice Level Adjustments: My family loves a bit of a kick, but you can easily reduce the amount of chilli powder and green chillies to suit your taste.
• Festival Adaptations: This biryani is a staple for Eid and Diwali in many Indian households. I often add a handful of dried fruits like raisins and cashews for a festive touch.

Serving Suggestions

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

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• A simple onion and lemon salad

Storage Instructions

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

FAQs

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect for biryani.
• Can I use canned jackfruit instead of raw jackfruit? Yes, you can! Just make sure to drain and rinse the canned jackfruit thoroughly before marinating.
• How do I achieve the perfect ‘dum’ or steam for biryani? The key is low heat and a tightly sealed pot. Using foil to seal the lid helps trap the steam.
• What is the purpose of saffron milk in biryani? Saffron milk adds a beautiful colour and a delicate flavour to the biryani. It’s a traditional ingredient that elevates the dish.
• Can this biryani be made ahead of time? You can marinate the jackfruit and prepare the rice ahead of time. However, it’s best to assemble and cook the biryani just before serving for the best flavour and texture.