Royal Jackfruit Biryani: A Vegetarian Feast Fit for a King
2 hours 10 minutes
776 reads
About Royal Jackfruit Biryani: A Vegetarian Feast Fit for a King
Indulge in the majestic flavors of Mughlai cuisine with this showstopping Vegetarian Jackfruit Biryani. Imagine tender jackfruit mingling with fragrant basmati rice, infused with a symphony of aromatic spices – a dish fit for royalty.This recipe transforms humble jackfruit into a culinary masterpiece, capturing the rich textures and deep flavors of traditional meat-based biryanis. Experience the magic of this comforting yet celebratory dish.Perfect for a special occasion or a luxurious weekend treat, this Jackfruit Biryani is an unforgettable culinary adventure.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep1 hour 30 minutes
Cook40 minutes
Total2 hours 10 minutes
Ingredients
For the Rice
- 2 cup Basmati Rice soaked for 30 minutes
- 1 tbsp Oil
Whole Garam Masala
- 4 Cardamoms green
- 2 Cardamoms black
- 5 Cloves
- 1 stick Cinnamon Stick
- 2 Bay Leaves
- 2 Mace Blades
For the Jackfruit
- 500 gm Jackfruit peeled and cut into 1-inch cubes
- 2 cup Yogurt
- 2 tsp Chili Powder red
- 1 tsp Turmeric Powder
- 2 tbsp Ginger-Garlic Paste
- 1 tbsp Chili Paste green
- 2 tsp Salt
- 1 tbsp Ghee
- 2 tsp Garam Masala or biryani masala
- 1 1/2 tsp Cardamom ground
- 1 tsp Cumin Seeds black
Other Ingredients
- 2 cup Onion thinly sliced and fried until crisp
- 1/2 cup Coriander chopped
- 1/2 cup Mint Leaves chopped
- 1 tsp Saffron Strands soaked in 1/4 cup warm milk and mixed with 1/4 cup thick yogurt
- 2 tsp Rose Water or kewra water
Instructions
Prepare the Rice
- In a large pot, bring 2 liters of water to a rolling boil. Add the whole garam masala and oil. This infuses the water with aromatic spices.
- Add the soaked rice to the boiling water. Cook for 2-3 minutes, or until the rice is about 70% cooked. The rice should still have a slight bite to it.
- Drain the rice in a colander. Spread it out on a clean kitchen towel or muslin cloth to air dry. This prevents the rice from becoming mushy.
- Remove the whole garam masala spices. After 10 minutes of drying, transfer the rice back to the colander and set aside.
Prepare the Jackfruit
- Heat the ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the black cumin seeds and let them splutter. Add the ginger-garlic paste and green chili paste. Sauté until fragrant and the raw smell disappears, about 2-3 minutes.
- Add the jackfruit cubes to the pot. Stir to coat with the spices.
- Add the yogurt, red chili powder, turmeric powder, salt, garam masala, ground cardamom, and 3/4 cup of the crispy fried onions. Stir well to combine.
Assemble and Cook the Biryani
- Preheat a large griddle or tawa over medium heat. Remove 1/4 of the jackfruit mixture from the pot and set aside.
- Spread half of the par-cooked rice over the jackfruit mixture in the pot. Layer half of the remaining crispy fried onions, half of the chopped cilantro and mint, and half of the saffron-yogurt mixture over the rice.
- Spoon the reserved jackfruit mixture over the rice. Top with the remaining rice, crispy fried onions, cilantro, mint, and saffron-yogurt mixture.
- Seal the pot with a tight-fitting lid or by using dough to create a seal. This traps the steam and ensures even cooking. Place the pot on the preheated tawa. Reduce the heat to low and cook for 25-30 minutes, or until the rice is cooked through and the aromas have melded beautifully.
- Remove from heat and let the biryani rest for a few minutes before serving. Gently fluff the rice with a fork. Serve hot, garnished with rose water or kewra water.
Recipe Notes
Expert Tips
- For a richer flavor, use ghee instead of oil for sautéing the vegetables and spices.
- Adjust the spice level by adding more or fewer green chilies according to your preference.
- Soaking the rice for at least 30 minutes before cooking helps it cook evenly and results in fluffy biryani.
Storage Instructions
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 443kcalCarbohydrates: 82gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 17mgSodium: 845mgPotassium: 739mgFiber: 5gSugar: 22gVitamin A: 632IUVitamin C: 18mgCalcium: 182mgIron: 2mg
Amrita Iyer
Articles: 68
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Absolutely delicious! Thanks for sharing.
What a brilliant way to describe a recipe and explain things in such a simple way. so true, We should respect individuality. Everytime I read the description of your recipes. I am amazed by your explanations and the knowledge which you have.