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Jackfruit Biryani

May-11-2016
Saras Viswam
20 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Jackfruit Biryani RECIPE

South Indian Jackfruit dishes are usually authentic desi dishes! And biriyani is usually with veg or some meat type one! But this one is really off the road! Give a try with star of the season, Jackfruit, and enjoy a superb jackfruit biriyani!

Recipe Tags

  • Veg
  • Medium
  • Tamil Nadu
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. Jackfruit peeled, cut into big pieces and deep fried - 1 small
  2. Basmati rice soaked for 15 minutes - 1 & 1/2 cups
  3. bay leaves - 2
  4. cloves - 3- 4
  5. Cardamom - 9
  6. Cinnamon stick - 1 inch
  7. shah jeera - 1 tsp
  8. Thick curd - 11/2 cups
  9. onion fried - 1 cup
  10. Salt - to taste
  11. red chilli powder - 1 tsp
  12. turmeric powder - 1/2 tsp
  13. ginger garlic paste - 2 tbsp
  14. green chillies - 4
  15. ginger cut into thin strips- 1 inch piece
  16. ghee - 2 tbsp
  17. garam masala powder to sprinkle - 2 tsp
  18. cardamom powder to sprinkle - 1/4 tsp
  19. coriander leaves finely chopped - 2tbsps
  20. fresh mint leaves - 22 -26
  21. saffron - few strands
  22. milk - 2 tsps
  23. rose water - 2 tsps

Instructions

  1. Heat sufficient oil in a pan and deep fry the pieces till light brown colour.
  2. Heat water in a non-stick pan. Add bay leaves, black cardamoms, cloves, green cardamoms, cinnamon and shajeera.
  3. Drain and add rice and bring to a boil. Add salt and mix and cook till half done.
  4. In a deep nonstick pan mix yogurt, 3/4 cup fried onions, red chilli powder, turmeric powder, ginger strips, green chillies, ginger garlic paste, salt, 1 tbsp ghee, fried jackfruit, 1 tsp garam masala powder.
  5. Add 1 tsp green cardamom powder, 1 tbsp coriander leaves and 8-10 mint leaves and mix. Add 1/4 cup of boiling water and mix.
  6. Mix saffron with 2 tsp boiling water, 2 tsp milk and 2tsp rose water. Strain half the cooked rice and spread it over the yogurt mixture. Sprinkle a punch of garam masala powder and pinch of green cardamom powder.
  7. Add 7-8 mint leaves, coriander leaves, remaining fried onion, ghee and 1/2 the saffron milk.
  8. Strain the remaining rice and spread it over the above layer. Spread 7-8 mint leaves and the remaining saffron milk over the rice layer.
  9. Add ghee. Cover and cook on high heat for first 2 minutes.Then lower the heat and cook for 12-15 minutes till the rice is done. Transfer into a serving bowl and serve hot.

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