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jackfruit biryani

Tender Jackfruit Biryani

vegan, gluten-free Indian dinner.
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
 

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.
    prep for biryani.
  • 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.
    whole spice mix.
  • 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.
    onions translucent.
  • Add the biryani masala and salt
    prep for the biryani.
  • Further, add the cut jackfruit pieces and saute for a minute.
    Jackfruit pieces ready to cook.
  • Add the soaked rice, coconut masala and saute again for a minute.
    rice and coconut masala.
  • Now add the water used for soaking the rice ( do not add more).
    add the water to cook the biryani.
  • 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.
    jackfruit biryani

Notes

If preparing this recipe with long grain rice, like basmati use only 4.5 cups of water.
 
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