Jackfruit Biryani Recipe

Prepare jackfruit

If using canned jackfruit, drain and rinse well. Shred the pieces into bite-sized fibers, removing any hard core pieces. If using fresh, pare and shred to yield 2 cups.

Heat 2 tbs oil or ghee in a wide skillet over medium heat. Add sliced onion and sauté 8–10 minutes until soft and beginning to caramelize. Remove and set aside half the onions for layering/garnish.

In the same skillet, add remaining 1 tbs oil (if needed) and add ginger-garlic paste and slit green chilies. Sauté 1 minute until fragrant.

Add chopped tomato and cook 3–4 minutes until it softens. Stir in turmeric, red chili powder, coriander powder and salt; cook 1 minute to bloom the spices.

Add shredded jackfruit and stir to coat with the spices. Cook 6–8 minutes, stirring occasionally so the jackfruit softens and begins to take on the masala flavors. If the mixture becomes too dry, add 1–2 tbs water.

Whisk yogurt until smooth and add to the pan. Mix well and simmer 3–4 minutes so the yogurt melds, then add garam masala, lemon juice, chopped cilantro and mint. Taste and adjust salt or heat. Remove from heat and set aside.

Rinse the basmati rice under cold water until runoff is clear; soak the rinsed rice in cold water for 20–30 minutes, then drain.

If using saffron, steep strands in 2 tbs warm milk and set aside for color and aroma.

In a large pot bring 1600 ml water to a rolling boil. Add 1 tsp salt, cardamom, cloves, cinnamon stick, bay leaf and peppercorns.

Add the drained rice to the boiling spiced water and cook on high heat, uncovered, stirring gently, until the rice is about 70–80% cooked (grains should still have a slight raw core) — about 6–7 minutes depending on rice age. Test a grain.

Drain the par-cooked rice in a colander and remove whole spices if desired.

Return empty (clean) pot to low heat or use the same pot wiped dry for layering. Drizzle 1 tbs ghee in the base and spread a thin layer so rice doesn't stick.

Layer one-third of the par-cooked rice in the bottom of the pot and gently press to create an even layer.

Spread half of the jackfruit masala evenly over the rice layer. Scatter one-third of the reserved fried onions, a few toasted cashews and raisins, and sprinkle a teaspoon of chopped cilantro and mint.

Add another one-third of the rice to form a second layer, press lightly. Spread the remaining jackfruit masala evenly on top. Sprinkle another third of fried onions, cashews, raisins and herbs.

Top with the remaining rice to form the final layer. Drizzle remaining 1 tbs ghee evenly over the top. Sprinkle the saffron-milk mixture and 1 tbs rose water evenly across the top layer of rice. If not using saffron, sprinkle rose water alone.

Cover the pot with a tight-fitting lid. Seal the edge with a damp kitchen towel or dough seal if available to trap steam (optional). Cook on the lowest heat possible for 20–25 minutes (dum). Alternatively place the pot on a griddle/tawa over low flame to avoid direct high heat beneath and cook 20 minutes.

After dum, turn off heat and let rest, covered, for 10 minutes without opening. This allows flavors to settle.

Gently fluff the biryani from the sides to avoid breaking rice grains, mixing the layers lightly so jackfruit distributes. Transfer to a serving platter.

Top with reserved fried onions, toasted cashews, raisins, extra chopped cilantro and mint. Serve hot with raita or a simple salad and lemon wedges.