Jackfruit Biryani: Vegetarian Rice Recipe

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Biryani is one dish which is an all time favourite of most of us. We are familiar with chicken or egg or mutton biryani. But what about jackfruit biryani? Yes, now vegetarians also have an option of relishing the delicious dish called biryani.

Tender, unripe jackfruit is often referred to as the 'vegetarian meat' because of its meat like texture and flavour. We generally use unripe jackfruit to prepare curries or chips. But here we are using this versatile vegetable to prepare biryani. The chunks of marinated jackfruit are cooked in dum till they become tender and melt in the mouth. Then the same steps of preparing biryani is followed only replacing meat with jackfruit. This unusual yet exotic rice recipe is a vegetarian's delight.

Try this utterly delicious vegetarian recipe of jackfruit biryani. It is simply irresistible to both kids and adults alike.

Serves: 5-6

Preparation time: 45 minutes

Cooking time: 45 minutes

Ingredients

• Unripe jackfruit pieces- 6 cups
• Basmati rice- 4 cups
• Cloves- 4
• Cardamom- 3
• Cinnamon- 1 inch stick
• Bay leaves- 3
• Onions- 2 (large sized, sliced)
• Coriander leaves- 2tbsp (finely chopped)
• Mint leaves- 2tbsp (finely chopped)
• Saffron- few strands
• Milk- ½ cup (lukewarm)
• Salt- as per taste
• Ghee- 1tbsp
• Oil- 4tbsp
• Water- 12 cups

For marination

• Yogurt- ½ cup
• Green chilli paste- 1tsp
• Ginger-garlic paste- 1tbsp
• Turmeric powder- 1tsp
• Coriander powder- 1tsp
• Mint leaves paste- 1tsp
• Coriander leaves paste- 1tsp
• Lemon juice- 1tbsp
• Salt- as per taste
• Wheat flour dough- for sealing

For Biryani masala

• Cloves- 5
• Cinnamon- 1 inch stick
• Cardamom- 3
• Shah jeera- ½ tsp
• Black peppercorns- 10

Procedure

1. Grind all the ingredients listed under 'biryani masala' into fine powder in a mixer and keep it aside.
2. Wash and boil the jackfruit pieces with 6 cups of water, salt and turmeric powder for 15-20 minutes. Do not overcook.
3. Once done, drain the water from the jackfruit. Marinate these boiled pieces with the ingredients mentioned under 'for marination'. Keep it aside for half an hour.
4. Clean and wash the basmati rice. Cook the rice with about 6 cups of water, cloves, cinnamon, cardamom, bay leaves, and salt for about 15 minutes on medium flame till it is half cooked.
5. Once done, strain the excess water and spread the rice on a wide plate. Allow it to cool.
6. Add the saffron to the milk and keep it aside.
7. Heat one tablespoon of oil in a pan, fry the sliced onions for 5 minutes until they are golden brown. Remove and keep it aside.
8. Now take a deep bottomed vessel; add 3 tablespoons of oil and add the marinated jackfruit pieces. Spread it evenly in the vessel.
9. Now spread half of the cooked rice over the layer of jackfruit and pour the ghee over it.
10. Sprinkle the chopped coriander and mint leaves over it.
11. Then add the milk with saffron over this layer. Sprinkle half a teaspoon of the prepared biryani masala.
12. Then add the remaining rice over this layer.
13. Now add the fried onions on this layer. Again sprinkle the rest of biryani masala over it.
14. Cover with a lid and seal the edges with wheat flour dough.
15. Now place this vessel on high flame and cook for about 2 minutes. Then reduce the flame and cook for about 15-20 minutes.
16. Once done, switch of the flame and do not remove the lid for about 10 minutes.
17. After 10 minutes, remove the lid, mix gently and transfer the biryani into a serving bowl.

Serve the delicious jackfruit biryani with raita or korma.