Name: Jackfruit Dum Biryani recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: For marination 2 cups Jackfruit (Kathal) , chopped into small pieces; 1 cup thick curd; 2 tablespoons ginger-garlic paste; 2 tablespoon Lemon juice; 1 teaspoon red chilli powder; 1 teaspoon Garam masala; 1/4 teaspoon Turmeric powder (Haldi); 1 teaspoon biryani masala powder; 1/2 teaspoon Salt or to taste; For the rice biryani 2 cups long grain Basmati rice; 2 Onions sliced; 1 inch Cinnamon Stick; 2 green chillies chopped; 1 star anise; 4 cloves; 2 big black cardamoms; 2 green cardamoms (chhoti elaichi); 2 tablespoons coriander leaves chopped; 8 mint leaves chopped; 1/2 teaspoon salt or to taste; 2 teaspoon oil; 1 tablespoon ghee; 10 Cashew nuts, roasted for garnish; 2 tablespoons of fried jackfruit slices for garnishing

ABOUT Jackfruit Dum Biryani RECIPE

Jackfruit Biryani is a classic Indian one pot meal and is most popular for its rich flavours of Indian spices infused with long grain rice and vegetables to make a complete meal. It is a boon for the vegetarians as jackfruit being a vegetable, has a texture of non veg. So presenting here the vegetarian version of Authentic, aromatic, delicious, biryani with mix vegetable raita.

Ingredients Serving: 4

For marination 2 cups Jackfruit (Kathal) , chopped into small pieces
1 cup thick curd
2 tablespoons ginger-garlic paste
2 tablespoon Lemon juice
1 teaspoon red chilli powder
1 teaspoon Garam masala
1/4 teaspoon Turmeric powder (Haldi)
1 teaspoon biryani masala powder
1/2 teaspoon Salt or to taste
For the rice biryani 2 cups long grain Basmati rice
2 Onions sliced
1 inch Cinnamon Stick
2 green chillies chopped
1 star anise
4 cloves
2 big black cardamoms
2 green cardamoms (chhoti elaichi)
2 tablespoons coriander leaves chopped
8 mint leaves chopped
1/2 teaspoon salt or to taste
2 teaspoon oil
1 tablespoon ghee
10 Cashew nuts, roasted for garnish
2 tablespoons of fried jackfruit slices for garnishing

Instructions

Firstly wash and soak rice for 1/2 an hour.
Now boil water in a sauce-pan, add the chopped jackfruit pieces with some salt and boil for 15 minutes.
When the pieces are soft enough, drain the water and allow them to cool.
Meanwhile heat oil in a wok and deep fry the onion slices until golden in colour.
Remove them on an absorbent paper and keep aside.
Mix well all the ingredients in a bowl mentioned under marination.
Now marinate the cooled jackfruit pieces with the marination mixture.
Boil water in a large saucepan, add soaked rice to it along with salt and half the whole spices mentioned in ingredients.
Cook the rice until its 75 % done, drain the water and keep aside.
Heat the same oil in a big saucepan in which you have deep fried the onions and add the remaining whole spices, marinated jackfruit, mint, coriander and spread it evenly.
Now add the rice and spread evenly over it.
Drizzle some ghee and cover the pan with aluminium foil and put in on low flame for 25 minutes on dum.
After 25 minutes, switch off the flame and the flavourful biryani is ready to be served.
Garnish with fried cashews and jackfruit slices and serve hot with mix vegetable raita or any other variety of raita.

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