Awadhi Jackfruit Biryani (v) Recipe

1. Prepare jackfruit

If using canned jackfruit, drain and rinse thoroughly, then shred the pieces into bite-sized fibers. If fresh, boil until tender and shred. Pat dry of excess moisture.

2. Marinate

In a bowl combine the yogurt, ginger-garlic paste, red chili powder, turmeric, Awadhi garam masala, lime juice and 1.5 tsp salt. Add the shredded jackfruit, mix well to coat, cover and refrigerate for 30–45 minutes to let flavors penetrate.

3. Soak rice

Rinse basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain.

4. Par-boil rice

Bring 1.5 liters water to a boil in a large pot with 1 tsp salt, cardamom pods, cloves, cinnamon stick and bay leaves. Add drained rice and cook on high for 5–6 minutes until rice is about 70% cooked (grains still have a bite). Drain rice and set aside, reserving the whole spices if desired.

5. Saffron infusion

Warm 60 ml milk and steep the saffron threads in it for 10 minutes; add rose water if using.

6. Fry onions

Heat 2 tbs oil and 1 tbs ghee in a heavy-bottomed wide pan (for dum). Add thinly sliced onions and sauté on medium heat until deep golden brown and caramelized (about 15–20 minutes). Remove two-thirds of the onions for garnish (set aside as birista), leave remaining in the pan.

7. Temper and cook vegetables

To the remaining onions in the pan add the whole cumin seeds and sauté for 30 seconds. Add slit green chilies, chopped tomato and cubed potato (if using). Cook for 5–7 minutes until tomatoes soften and potato edges begin to brown.

8. Add marinated jackfruit

Add the marinated jackfruit to the pan, stir to combine with the vegetables and remaining onions. Cook on medium heat for 8–10 minutes until the marinade reduces, jackfruit absorbs flavors and any raw yogurt smell disappears. If mixture looks dry, add 2–3 tbs water. Check seasoning and adjust salt.

9. Layer herbs and partially cooked rice

Spread half of the cooked jackfruit-vegetable mixture evenly in the bottom of the pan. Sprinkle half of the chopped coriander and mint and scatter a few fried onions, pistachios and raisins if using. Spread half of the par-boiled rice over this layer. Repeat with remaining jackfruit mixture, herbs, fried onions and then top with remaining rice. Drizzle saffron-infused milk evenly over the top, sprinkle remaining ghee in small dots, and a final sprinkle of warm birista and chopped mint/coriander.

10. Seal and steam

Seal the pan tightly with a heavy lid; if you have dough (atta) you can seal the edges to trap steam. Place the sealed pan over a low-heat burner or a tava/griddle and cook on very low heat for 25–30 minutes (this 'dum' will finish cooking rice and meld flavors).

11. Rest and open

Turn off heat and let the biryani rest sealed for 10 minutes. Remove lid, gently fluff the rice with a fork or spatula from the edges to center, taking care not to break grains.

12. Transfer biryani to a serving dish, garnish with the reserved birista (fried onions), extra chopped coriander and mint, and serve hot with raita, salad and lemon wedges.