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–+ servings

Byari Jackfruit Biryani

Enjoy this vegan biryani recipe to celebrate the best of Indian cuisine variances. This Byari jackfruit biryani is a perfect vegan gluten-free way to celebrate any occasion you have a good gathering of family and friends.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish, Traditional
Cuisine Autumn, Fusion, gluten free, Indian, One pot, Pressure cooker, South indian, Spring, Summer, Vegan, Vegetarian
Servings 6 people

Ingredients
  

vegetables to prep

  • 1/4 medium jackfruit raw, medium sized young jackfruit
  • 1 large red onion
  • 1 inches fresh ginger root
  • 3-5 cloves garlic
  • 2-3 sprigs mint leaves
  • 2-3 bunches coriander leaves
  • 1 medium green chilli

For the seasoning

  • 1 tbsp ghee use oil for the vegan version, I prefer to use olive oil in this recipe.
  • 1/2 tsp fennel seed
  • 1 small bay leaf
  • 3-4 cloves
  • 6-8 Black pepper
  • 1 piece cinnamon stick
  • 1 star anise

To cook the rice.

  • 2 cups Raw rice I have used short grain, see foot notes for details.
  • 6 cups drinking water
  • salt to taste
  • 1 tsp biryani masala powder

to prepare the coconut masala.

  • 1/2 cup grated coconut
  • 1 small green chilli
  • 1 sprig mint leaves
  • 1 small bunch coriander leaves

Instructions
 

Marinate the jackfruit

  • mix turmeric powder salt and a tbsp of yogurt.
  • Add the chunks of jackfruit into it and toss it well.
  • The pieces of jackfruit need to be coated with this mix. Cover and set it aside.

Roast the onions

  • Peel and thinly slice the onions.
  • Heat the coconut oil and add the onions on low heat.
  • Let this slowly caramelise to a deep brown colour.

Cook the rice

  • Wash the rice for about times. Soak it with water for 10 minutes. 
  • Drain the rice and add it to the rice cooker with star anise cardamom, cinnamon stick and salt.
  • Add a tbsp of coconut oil, 2 times water and set the rice to cook for about 15 minutes till half cooked  as a result you want half-cooked rice, not one that is fully cooked.

Grind the coconut masala paste

  • Grind the coconut masala paste: grind together freshly grated coconut, poppy seeds and fennel.
  • Make this a fairly smooth paste. Set it aside till needed.

Cook the masala

  • Into the deep pot add few tbsp of coconut oil.
  • A cup of roasted onions, whole spices, salt and garam masala is added to this. Mix well so the masala incorporates well.
  • Add crushed garlic, green chillies mint and coriander leaves. Saute this for a minute. Now add the marinated jackfruit.
  • Add yoghurt and mix well. Cover and let this cook for 5 minutes.
  • After 5 minutes open and mix this masala well. Add the coconut paste and mix well.
  • Cover and cook for another 2 to 3 minutes.

Layer the biryani

  • Remove half of the cooked jackfruit masala with enough gravy.
  • Fluff the rice that is half cooked.
  • Add a thick layer of rice (almost half the quantity)to the existing layer of masala.
  • Now spread the jackfruit masala evenly on top of the gravy. Spread another evenly layer of rice on top.
  • Sprinkle one-half of the roasted onions on top. Cover with a clean banana leaf.

Cook in dum

  • Place a tight lid and let this cook for about 20 minutes on the lowest heat.
  • The gravy from the jackfruit will help to further cook flavour and steam the rice.
  • If the lid doesn't feel tight,  make a small lump of dough with wheat flour and water and use this as a seal to keep the lid tight.

Opening the dum

  • After 20 minutes, crack open the seal and open the lid.
  • Remove the banana leaf and the biryani is ready.

Mixing the biryani

  • Mix one side at a time to serve the biryani.
  • Sometimes they just do different layers separately on a plate and serve. This is up to you.

Notes

 
 
Keyword christmas recipes, Indian vegetarian dinner, jackfruit recipes, Lunch recipes
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