Spicy Jackfruit Brown Rice Biryani: A Healthy Indian Delight
3 hours
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About Spicy Jackfruit Brown Rice Biryani: A Healthy Indian Delight
Indulge in a healthy and flavorful twist on a classic Indian dish with this Spicy Jackfruit Brown Rice Biryani. This recipe replaces traditional white rice with nutritious brown rice, while retaining the rich, aromatic spices and the satisfyingly meaty texture of jackfruit. It's a perfect balance of sweet and spicy, making it a delicious and wholesome meal for any occasion.The bold flavors of red chili powder and whole red chilies are beautifully complemented by the subtle sweetness of the jackfruit. This biryani is surprisingly easy to make and offers a hearty, vegetarian alternative to traditional biryani recipes. Prepare to impress your friends and family with this unique and satisfying culinary experience.Whether you're a seasoned cook or a beginner, this recipe is designed for straightforward preparation while delivering exceptional results. Get ready to savor the aromatic spices and the delightful textures in every bite!
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Recipe Time & More
Prep2 hours 20 minutes
Cook40 minutes
Total3 hours
Ingredients
Jackfruit Preparation
- 500 gm Jackfruit and cut into 2-inch pieces, cored, green jackfruit, peeled, young
Spices & Aromatics
- 2 Chilies lal mirch, red, whole
- 5 clove Cloves
- 1 Mace
- 1 Cardamom black
- 4 Cardamom elaichi, green, lightly crushed
- 2 tbsp Fennel Seeds
- 1 tsp Cumin Seeds jeera
Aromatics & Flavorings
- 2 Onions large, thinly sliced
- 1 Tomato finely chopped, medium
- 1 tbsp Ginger-Garlic Paste
- 50 gm Yogurt curd, plain
- 2 tsp Chili Powder red
- 1.5 tsp Salt or to taste
Garnish
- 1 tbsp Coriander chopped, for garnish
Instructions
Prepare the Jackfruit
- Soak the brown rice in water for at least 2 hours. While the rice soaks, cut the jackfruit into thick slices. Deep fry the sliced onions until golden brown and set aside.
- In a bowl, combine the jackfruit with ginger-garlic paste, yogurt, red chili powder, salt, and chopped tomatoes. Let it marinate for at least 10 minutes. Then, partially cook the jackfruit mixture until it is about 75% cooked.
Cook the Rice
- Tie the whole spices (red chilies, cloves, mace, black cardamom, and green cardamom) in a cheesecloth to create a spice bag. Add this spice bag to the soaked brown rice and water in a pot. Simmer until the rice is about 75% cooked. Remove the spice bag.
Assemble and Layer the Biryani
- In a heavy-bottomed pan or pot, layer the partially cooked rice, then the jackfruit mixture, and finally, the fried onions. Repeat the layering process, ending with a layer of rice. Drizzle melted butter over the top layer.
- Cover the pan and cook on very low heat for about 10-15 minutes, or until heated through and the flavors have melded. Do not stir.
Serve
- Switch off the heat and let the biryani rest for 5-10 minutes before serving. Garnish with fresh cilantro. Serve hot with raita (yogurt dip) or plain yogurt.
Recipe Notes
Expert Tips for the Best Jackfruit Biryani
- For a richer flavor, use ghee (clarified butter) instead of regular butter.
- Adjust the amount of red chili powder according to your spice preference.
- If you don't have young green jackfruit, you can substitute canned young green jackfruit (drained).
- To make a complete meal, serve this biryani with a side of raita and a simple salad.
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Recipe Nutrition
Calories: 297kcalCarbohydrates: 29gProtein: 3gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gCholesterol: 1mgSodium: 855mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
6 Comments
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Wow, this looks fantastic!
I’m excited to try this recipe!
Such a great recipe! Can’t wait to try it.
This looks so appealing! Thanks for sharing.
Using brown rice for biryani is a good idea….
This looks so inviting! I’m eager to try it.