Jackfruit & Veg Biryani Recipe – Authentic Indian Dum Biryani

Last Updated on 2 months by Neha Deshmukh

Jackfruit & Veg Biryani Recipe – Authentic Indian Dum Biryani

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to recipe for Jackfruit & Veg Biryani – a flavorful, aromatic, and satisfying dish that’s surprisingly easy to make at home. I first made this for a family gathering and it was a huge hit, even with the meat-eaters! It’s a fantastic way to enjoy all the flavors of biryani with a hearty, plant-based twist.

Why You’ll Love This Recipe

This Jackfruit & Veg Biryani isn’t just delicious; it’s also a winner for so many reasons. It’s packed with veggies, uses jackfruit as a brilliant meat substitute, and is bursting with fragrant spices. Plus, the ‘dum’ cooking method (we’ll get to that later!) locks in all the flavors, making each bite an explosion of taste. It’s perfect for a weekend feast or a special occasion.

Ingredients

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

• 1 cup curd (180g)
• 1 tsp ginger garlic paste (approx. 5g)
• 0.25 tsp turmeric powder (approx. 1g)
• 1 tsp chilli powder (approx. 5g)
• 3 tbsp biryani masala (approx. 30g)
• 0.5 tsp salt (approx. 2.5g)
• 2 tsp lemon juice (approx. 10ml)
• 2 tsp oil (approx. 10ml)
• 3 tbsp coriander, chopped (approx. 15g)
• 3 tbsp mint, chopped (approx. 15g)
• 12 pieces jackfruit, young/green (approx. 300g)
• 1 carrot, chopped
• 1 potato, chopped
• 5 beans, chopped
• 2 tbsp fried onions (approx. 15g)
• 2 cups basmati rice (approx. 300g)
• 1 tsp cumin seeds (approx. 5g)
• 2 star anise
• 2 bay leaves
• 1 tsp black peppercorns (approx. 5g)
• 0.5 tsp cloves (approx. 2.5g)
• 4 cardamom pods
• 2 tsp lemon juice (approx. 10ml)
• 2 green chillies, slit
• 1 tbsp salt (approx. 5g)
• 2 tbsp ghee (approx. 30g)
• 2 tbsp oil (approx. 30ml)
• 1 bay leaf
• 1 inch cinnamon stick
• 1 black cardamom pod
• 0.5 tsp cloves (approx. 2.5g)
• 4 cardamom pods
• 1 star anise
• 1 tsp cumin seeds (approx. 5g)
• 2 onions, sliced
• 1 tsp ginger garlic paste (approx. 5g)
• 8 cubes capsicum
• 2 tbsp saffron milk (a pinch of saffron soaked in 2 tbsp warm milk)
• 2 tbsp coriander, chopped (approx. 15g)
• 2 tbsp mint, chopped (approx. 15g)
• 1 tsp biryani masala (approx. 10g)
• 2 tbsp ghee (approx. 30g)

Ingredient Notes

Let’s talk ingredients! Using young/green jackfruit is key – it has a neutral flavor and a texture that mimics meat beautifully. Don’t skip the basmati rice; its long grains and delicate aroma are essential for a good biryani. I always use a good quality biryani masala blend, but feel free to adjust the spices to your liking. And those whole spices? They’re what give this biryani its incredible depth of flavor. Don’t be shy with them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the veggies: In a large bowl, combine the curd, ginger garlic paste, turmeric, chilli powder, 3 tbsp biryani masala, 0.5 tsp salt, 2 tsp lemon juice, 2 tsp oil, jackfruit, carrot, potato, beans, and fried onions. Mix everything really well, ensuring the veggies are nicely coated. Let this sit for at least 30 minutes – the longer, the better!
2. Cook the rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak it for another 30 minutes. In a large pot, bring water to a boil with 1 tsp cumin seeds, 2 star anise, 2 bay leaves, 2 green chillies, and 1 tbsp salt. Add the soaked rice and cook until it’s about 70% done – it should still have a slight bite. Drain the rice and set it aside.
3. Prepare the biryani gravy: Heat 2 tbsp ghee and 2 tbsp oil in a heavy-bottomed pot. Add 1 bay leaf, 1 inch cinnamon stick, 1 black cardamom pod, 0.5 tsp cloves, 4 cardamom pods, and 1 star anise. Sauté until fragrant – this usually takes a minute or two. Add 2 sliced onions and sauté until golden brown. Then, add 1 tsp ginger garlic paste and 8 cubes of capsicum and cook until softened.
4. Cook the marinated veggies: Add the marinated vegetables to the gravy and cook for about 2 minutes. Cover the pot and simmer on low heat until the vegetables are tender – around 10-15 minutes.
5. Layer the biryani: Spread the cooked vegetables in an even layer at the bottom of the pot. Top with the partially cooked rice. Drizzle with 2 tbsp saffron milk, sprinkle with 2 tbsp coriander, 2 tbsp mint, 1 tsp biryani masala, and 2 tbsp ghee.
6. Dum cook: This is the magic step! Seal the pot tightly with a lid (you can use dough to seal it if you want to be extra sure). Simmer on the lowest heat for 30 minutes. Then, turn off the heat and let the biryani rest for another 10-15 minutes before serving. This resting period is crucial – it allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the ‘dum’ process.
• Use a heavy-bottomed pot to prevent the biryani from sticking and burning.
• Be patient with the ‘dum’ cooking – low and slow is the key.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegan butter or oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder biryani, reduce the amount of chilli powder. For a spicier kick, add more! My friend loves to add a pinch of cayenne pepper.
• Regional Variations: If you’re a fan of Hyderabadi biryani, add some yogurt to the marinade. For a Lucknowi-style biryani, use more saffron and rose water.

Serving Suggestions

Serve this Jackfruit & Veg Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

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

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and delicate aroma are perfect for biryani.
• Can I use frozen vegetables in this recipe? While fresh vegetables are best, you can use frozen ones in a pinch. Just make sure to thaw them completely and drain any excess water.
• How can I adjust the spice level? Easily! Reduce or increase the amount of chilli powder to suit your taste.
• What is ‘Dum’ cooking and why is it important? ‘Dum’ cooking is a slow cooking technique where the pot is sealed and simmered on low heat. It allows the flavors to meld together beautifully and creates a tender, aromatic biryani.
• Can this biryani be made ahead of time? You can prepare the marinade and cook the rice ahead of time. But the final layering and ‘dum’ cooking are best done just before serving.