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Jackfruit Biryani

Jackfruit Biryani

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70

Ingredients

Serves 4

  • 1-1/2 cup long grain basmati rice

  • 3 cups water

  • 2 teaspoon salt

  • 3 bay leaf

  • 3 Green cardamom

  • 4 cloves

  • 2 inch piece of cinnamon

  • 3 tbsp oil for masala

  • 3 tablespoon clarified butter

  • 500 grams jackfruit chopped into pieces

  • 2 teaspoon Shahi jeera

  • 1-1/2 cup sliced onion

  • 1 tbsp ginger garlic paste

  • 3 green chillies chopped

  • 1 cup yoghurt

  • 1 teaspoon red chili powder

  • 1 teaspoon Garam Masala

  • 2 tbsp fresh mint leaves

  • 2 tablespoons fresh coriander leaves

  • 1-1/2 teaspoon salt (as per your taste)

  • 2 tablespoons mint leaves chopped for granishing

  • 10 cashew nuts fried

  • 15 raisins

  • 15 strands of saffron soaked in 1 tablespoon of milk

  • 2 drops of green colour

  • 2 drops of orange colour

Directions

  • 01

    Wash the rice and soak in enough water for 30 minutes. Drain the water. Heat oil in a heavy bottom pan and add 1 tsp shahi jeera, bay leaf, green cardamom, cinnamon and cloves. let them splutter.

  • 02

    Now add rice along with 3 cupsbof water. Cook the rice until it is 80% done. Strain and keep aside.

  • 03

    For the Masala:

  • 04

    Heat oil in a pan.

  • 05

    Once the oil is hot, add jackfruit and fry until golden brown.

  • 06

    Remove from the pan and keep aside.

  • 07

    In the same pan, add clarified butter.

  • 08

    Once the ghee is hot, add shahi zeera and onion, dried red chillies cut into small pieces and fry until onion is golden brown.

  • 09

    Add ginger and garlic paste and green chillies and fry for a minute.

  • 10

    Add yogurt, red chilli powder, garam masala powder and fried jackfruit and saute for 3-4 minutes.

  • 11

    Add mint leaves, coriander leaves and salt, cover and cook the jackfruit until it is done on medium heat.

  • 12

    Add little water if required.

  • 13

    For assembling the Biryani:

  • 14

    In a heavy bottom pan, add the jackfruit masala.

  • 15

    Sprinkle some golden fried onions, mint leaves, cashew nuts and raisins.

  • 16

    Cover with cooked rice.

  • 17

    Pour some saffron milk on the rice and again repeat the same layer of fried onion, mint leaves and nuts and cover with cooked rice.

  • 18

    Top with saffron soaked in milk and green and red colour.

  • 19

    Cover the pan tightly and cook on very low heat for 10 minutes.

  • 20

    Remove the pan from heat and let it rest for few minutes.

  • 21

    Fluff with a fork and serve hot with raita.

Review

5

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