Awadhi Jackfruit Biryani Recipe

If using canned young jackfruit, drain and rinse well; squeeze out excess water and shred the pieces into bite-sized strands. If fresh, cook until tender and shred. Pat dry with paper towels.

In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and 2 tbs vegetable oil. Whisk until smooth.

Add the shredded jackfruit to the marinade, mixing thoroughly so all pieces are coated. Cover and refrigerate for at least 1 hour, ideally 2–4 hours for better flavor penetration.

Rinse basmati rice under cold water until the water runs clear to remove surface starch. Soak the rice in 3 cups water for 30 minutes, then drain.

Bring a large pot of water to a boil (about 9 cups water for 3 cups rice) with 1 tsp salt, 6 cardamom pods, 6 cloves, 8 peppercorns, 1-inch cinnamon stick and 2 bay leaves. Add drained rice and cook until grains are 70–80% done (about 6–7 minutes). Drain rice in a colander and set aside.

Lightly crush 4 extra cardamom pods (for layering) and set aside with the drained rice.

Prepare aromatics and fried nuts

In a small pan, heat 1 tbs ghee over medium heat. Fry cashews until golden and remove. In the same pan lightly fry raisins until plump. Set both aside.

Cook onions

In a heavy-bottomed wide pot (dutch oven or handi) heat 2 tbs ghee + 2 tbs oil over medium heat. Add the thinly sliced onions and cook stirring frequently until deep golden brown and softened (about 15–20 minutes) to develop Awadhi sweetness. Remove half the onions and reserve for layering (these can double as the 'fried onions' if you prefer).

Sauté aromatics

To the remaining onions in the pot add sliced garlic, julienned ginger and slit green chilies. Sauté 2–3 minutes until fragrant. Add chopped tomato and cook until it softens and the oil begins to separate (3–4 minutes).

Cook marinated jackfruit

Add the marinated jackfruit (with any leftover marinade) to the pot and mix well with the aromatics. Cook over medium heat, stirring occasionally, until jackfruit is heated through and the marinade reduces and clings to the jackfruit, about 10–12 minutes. Adjust salt (add up to 1/2 tsp more if needed). Stir in fried cashews and raisins, and half of the chopped coriander and mint. Turn off heat.

Prepare saffron milk

Soak saffron threads in 3 tbs warm milk for 10 minutes. Add rose water and kewra water (if using).

First layer

On top of the cooked jackfruit base spread the drained par-cooked basmati rice evenly to form the first rice layer. Sprinkle half of the reserved fried onions, half of the crushed cardamom, some chopped coriander and mint, and 1 tbs ghee dotted across the rice.

Second layer

Add a second thin layer of rice if needed to use all rice. Sprinkle remaining fried onions, crushed cardamom, remaining coriander and mint, saffron milk evenly across the surface, and another 1 tbs ghee. Tuck lemon wedges around the edges.

Seal and steam

Seal the pot tightly with a heavy lid; if the lid is not tight, place a sheet of foil over the pot then close the lid. Place the sealed pot on a low heat diffuser or tawa (griddle) and cook on very low heat for 20–25 minutes to allow the flavors to marry (dum). After 20 minutes, turn off heat and let rest, sealed, for 10 minutes more.

Carefully remove the lid and gently fluff the rice from the edges inward with a fork to avoid breaking grains. Mix lightly so that pockets of jackfruit and rice are distributed but maintain distinct layers.

Transfer biryani to a serving dish or serve straight from the pot. Garnish with reserved fried onions (birista), extra chopped coriander and mint. Serve hot with raita, lemon wedges, and a side salad.