Awadhi Jackfruit Biryani (v) Recipe

Rinse and Soak Rice

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

Par-cook Rice

Bring 4 cups water to a boil in a large pot. Add drained rice, bay leaves, cardamom, cloves, peppercorns, cinnamon stick and 1.5 tsp salt. Boil uncovered until rice is about 70-80% cooked (grains still have a bite), about 6-8 minutes depending on rice. Drain rice in a colander and set aside.

Prepare Jackfruit

If using canned young jackfruit, drain and rinse; shred or pull apart pieces so they resemble pulled meat. If using fresh, parboil until just tender and shred. Pat dry any excess moisture.

Marinate Jackfruit

In a bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, garam masala and 1 tsp salt. Add shredded jackfruit and toss to coat evenly. Let marinate for 20-30 minutes (or up to 2 hours in fridge).

Caramelize Onions

Heat 2 tbs ghee/oil in a wide heavy-bottomed skillet or pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized (about 20-25 minutes). Remove two-thirds of the fried onions and set aside to use as birista (garnish); keep remaining onions in pan for the base.

Cook the Jackfruit

To the remaining onions in the pan, add 2 tbs ghee/oil and cumin seeds. When they sizzle, add marinated jackfruit and slit green chilies. Cook on medium-high heat, stirring occasionally, until the jackfruit is fragrant and some edges brown, about 8-10 minutes. Add chopped tomato and cook until softened, 4-5 minutes.

Add Pastes and Spices

Stir in poppy seed or almond paste (if using), fennel powder, dry mango powder (or lemon juice), sugar and remaining 1 tsp salt. Cook for 2-3 minutes to combine flavors and reduce moisture. Taste and adjust seasoning.

Finish Jackfruit Layer

Mix in chopped coriander and mint leaves. Remove pan from heat. The jackfruit mixture should be moist but not soupy; if too wet, simmer briefly to reduce liquid.

Prepare Saffron Milk

Warm 1/4 cup milk and add saffron threads. Let steep 5-10 minutes so color and aroma infuse. Stir in rose water and kewra water.

Assemble Biryani (Dum)

Choose a heavy-bottomed pot for final layering. Spread half of the cooked jackfruit mixture evenly across the bottom. Sprinkle a little of the reserved fried onions, some chopped coriander and mint. Layer half of the drained par-cooked rice over the jackfruit. Drizzle half of the saffron milk over the rice, spoon a little melted butter/ghee and scatter some fried onions. Repeat with remaining jackfruit mixture, herbs, then remaining rice. Top with the remaining saffron milk, butter/ghee and the remaining fried onions.

Seal and Cook on Dum

Cover the pot with a tight-fitting lid. If lid is not tight, seal edges with dough or a heavy layer of foil to trap steam. Place the pot over a low-heat heat diffuser or tawa (griddle) and cook on very low heat for 25-30 minutes to allow flavors to marry and rice to finish cooking (dum). Alternatively, bake covered at 160°C (320°F) for 25-30 minutes.

Rest and Fluff

Turn off heat and let the biryani rest, covered, for 10 minutes. Open lid gently, then use a fork to lightly fluff and mix the layers before serving.

Garnish and Serve

Transfer biryani to a serving dish or serve straight from the pot. Garnish with remaining fried onions, chopped coriander and mint. Serve with lemon wedges, raita or salan of choice.