Awadhi Jackfruit Biryani Recipe

Prepare jackfruit: if using fresh ripe-but-firm jackfruit, remove core and seeds and shred the flesh into bite-sized pieces. If using canned young jackfruit, drain, rinse, trim fibrous core pieces and shred. Pat dry.

Heat a heavy-bottomed pan or kadai over medium heat. Add mustard oil and allow it to smoke lightly (if using mustard oil). Reduce heat to medium-low and add 2 tbsp ghee.

Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon sticks, cloves). Sauté for 30–45 seconds until fragrant.

Add the thinly sliced onions and cook, stirring occasionally, until golden brown and softened (about 10–12 minutes). Reserve about 2 tbsp of the fried onions for garnish if desired.

Stir in ginger paste, garlic paste and slit green chiles. Cook for 1–2 minutes until raw smell dissipates.

Add turmeric, red chili powder, coriander powder, cumin powder and salt. Cook the spices with the onion mixture for 1 minute to bloom the flavors.

Add the shredded jackfruit, toss to coat with the spice-onion mixture, and cook on medium heat for 6–8 minutes until the jackfruit starts to soften and absorb spices.

Mix in the whisked yogurt, then cover and simmer on low heat for 10–12 minutes, stirring occasionally so the yogurt doesn't split. If mixture looks dry, add 2–3 tbsp warm water.

Stir in chopped coriander and mint leaves and lemon juice. Adjust salt to taste. Cook uncovered for another 2–3 minutes to reduce excess moisture—the jackfruit mixture should be flavorful and fairly dry (not soupy). Remove from heat and set aside.

Bring 4.5 cups water to a rolling boil in a large pot. Add salt, whole green cardamom, cloves, cinnamon stick and bay leaf.

Add the soaked and drained basmati rice. Stir gently and cook uncovered until the rice is about 70% cooked (grains still have a slight bite) — about 6–7 minutes depending on rice. Drain the rice in a colander and remove whole spices if desired. Spread briefly on a tray to stop cooking.

Prepare the pot: choose a heavy-bottomed wide pot (handi) with a tight-fitting lid. Grease the bottom lightly with 1 tbsp ghee.

Layer 1/2 of the par-cooked rice evenly on the greased bottom. Drizzle half the saffron-milk, sprinkle a little fried onion, some chopped mint and coriander, and 1 tbsp ghee across the rice.

Spread the entire jackfruit masala mixture evenly over the rice layer. Level gently without pressing down.

Top with the remaining rice, pressing lightly to even. Drizzle remaining saffron milk, sprinkle the remaining fried onions, mint, coriander, rose water and kewra (if using). Dot with the remaining 1 tbsp ghee.

Seal the pot: cover lid with a layer of foil or dough (atta mixed with water) to create an airtight seal, or place a tight-fitting lid and seal edges with a clean kitchen towel.

Cook on a very low flame (you can place a heat diffuser or tawa/griddle under the pot to prevent direct high heat) for 25–30 minutes to complete the dum cooking. This allows flavors to meld and rice to finish cooking through.

After 25–30 minutes, turn off heat and let rest, sealed, for 10 minutes. Do not open earlier to maintain steam.

Open the seal, gently fluff the biryani from the edges inward using a wide spatula to mix rice and jackfruit layers slightly without breaking grains. Transfer to a serving dish.

Garnish with additional fried onions, chopped coriander, mint and lime wedges. Serve hot with raita or salad.