Awadhi Jackfruit Biryani (v) Recipe

Sauté whole spices and aromatics

Heat 3 tbs oil and 1 tbs ghee in a heavy-bottomed pan over medium heat. Add bay leaves, 4 green cardamoms, 1 black cardamom, 1 cinnamon stick and 4 cloves. Fry for 30–45 seconds until fragrant, then add 1 tsp cumin seeds and the thinly sliced large onion. Cook, stirring often, until onion is soft and golden-brown, about 8–10 minutes.

Add ginger, garlic and green chilies

Add 1 tbs ginger paste, 1 tbs garlic paste and 2 slit green chilies. Sauté 1–2 minutes until raw smell disappears.

Cook tomatoes and spices

Stir in 1 finely chopped medium tomato and cook 3–4 minutes until it softens. Add 1 tsp red chili powder, 0.5 tsp turmeric, 1 tsp coriander powder and 1.25 tsp salt. Cook on medium-low 2–3 minutes until spices bloom.

Add jackfruit and yogurt

Add 2 cups shredded young jackfruit and mix well to coat with the spice-onion mixture. Reduce heat to low and stir in 0.5 cup hung yogurt. Cover and simmer gently for 10–12 minutes, stirring occasionally, until the jackfruit has absorbed flavors and softened. If mixture seems dry, add 2–3 tbs water.

Finish masala

Stir in 1 tsp roasted garam masala, 1 tbs lemon juice, 0.25 cup chopped cilantro and 0.25 cup chopped mint. Adjust salt to taste. Remove from heat and keep warm.

In a large pot bring 4 cups water to a boil with 1 tsp salt, 3 green cardamoms, 3 cloves, 1 cinnamon stick, 1 bay leaf and 1 tsp oil/ghee. Add the soaked and drained 2 cups basmati rice, stir once gently, and cook uncovered at a vigorous simmer until rice is about 70–80% done (grains still have a slight bite), about 6–8 minutes depending on rice. Drain the rice in a sieve and discard the whole spices.

Choose a heavy, ovenproof pot or Dutch oven. Spread half of the par-cooked rice evenly on the bottom. Layer the jackfruit masala over the rice in an even layer. Sprinkle half of the fried onions, half of the chopped coriander and half of the chopped mint, and 1 tbs melted ghee across the masala.

Spread the remaining rice over the masala to cover. Drizzle the saffron-infused milk evenly over the top rice. Sprinkle remaining fried onions, coriander, mint and roasted cashews. If using, sprinkle 0.5 tsp rose water and 0.25 tsp kewra water lightly over the rice for an authentic Awadhi aroma. Pour remaining 1 tbs melted ghee around the edges.

Seal the pot: cover with a tight-fitting lid or seal edges with foil then lid. Place a heavy skillet over low heat and put the sealed pot on top (or place in a preheated oven at 160°C/320°F). Cook on very low heat (dum) for 20–25 minutes, allowing flavors to marry and steam to finish cooking rice through.

After 20–25 minutes, turn off heat and let the biryani rest sealed for 10 minutes. Open carefully to avoid steam burns. Gently fluff with a fork to mix layers slightly, taking care to keep some layered structure intact.

Transfer to a serving dish or serve straight from the pot. Garnish with extra fried onions, a few chopped mint and coriander leaves, and additional roasted cashews. Serve hot with cooling raita or salad and lemon wedges on the side.