Tender Jackfruit Biryani
vegan, gluten-free Indian dinner.
vegetables to prep
raw, medium sized young jackfruit
fresh ginger root
For the seasoning
use oil for the vegan version, I prefer to use olive oil in this recipe.
To cook the rice.
I have used short grain, see foot notes for details.
salt to taste
biryani masala powder
to prepare the coconut masala.
Preparing the young jackfruit.
Apply a bit of oil on your hands ( to prevent the sticky stain from attaching on to your hands and use a cleaver to cut the jackfruit into pieces ( be careful)
Now using a sharp knife, remove the rind by slicing it off. Keep some paper towels ready to wipe off the stain that oozes out.
Cut the tender white portion into chunks, including the young seeds ( they are edible). Soak the pieces in water to prevent discolouration.
Prepping the vegetables
Wash and slice the onions thin.
Slice the green chilli, ginger and garlic and set aside.
Clean the mint and coriander, Wash and set aside.
Grate the coconut.
Prepping the rice
Wash the rice till the water runs clear, drain the water.
Now add 6 cups of water and set aside.
To prepare coconut masala.
Into the food processor add the mint, chilli, coriander and grated coconut and grind to a coarse mix using 2-3 tbsp of water. Set aside till use.
To prepare the biryani
Into the pressure cooker, add the fennel, star anise, cloves, cinnamon, bay leaf and peppercorns.
Add the ghee or oil and let them sizzle
Now add the onion, garlic, green chilli and ginger and saute till the onion is translucent.
Add the biryani masala and salt
Further, add the cut jackfruit pieces and saute for a minute.
Add the soaked rice, coconut masala and saute again for a minute.
Now add the water used for soaking the rice ( do not add more).
Cover the pressure cooker and steam for 2 whistles.
Remove from heat and let the pressure release naturally.
Open the cooker and fluff the biryani.
Serve hot with mixed vegetable raita.
If preparing this recipe with long grain rice, like basmati use only 4.5 cups of water.