Jackfruit Biryani

Name: Jackfruit Biryani
Ingredients: 1.1 pounds jackfruit (about 500 grams); 1/4 cup oil (60 ml); 2 onions (sliced); 1 -inch piece cinnamon stick; 1 bay leaf; 3-4 green cardamom pods; 3-4 cloves; 2 black cardamom pods; 5-6 black peppercorns; 1 teaspoon cumin seeds; 1 piece mace; 2 teaspoons ginger-garlic paste; 1/2 cup plain yogurt (120 ml); 1 teaspoon Kashmiri chili powder; 2 teaspoons coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon biryani masala; Salt to taste; 2 cups soaked basmati rice (about 400 grams); 2 teaspoons oil; 1 cinnamon stick; 1 bay leaf; Salt to taste; as needed Chopped cilantro, mint leaves, and green chilies; 2 teaspoons ghee (clarified butter); Kewra essence to taste

Mamta Malhotra @cook_21932253

Delhi

Rice is a staple food that everyone enjoys. We prepare rice in many ways, such as biryani, kabuli, tehri, and pulao. Here, we make a vegetarian delight—Jackfruit Biryani—which looks and tastes similar to non-vegetarian biryani.

Mamta Malhotra @cook_21932253

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Ingredients

1.1 poundsjackfruit (about 500 grams)
1/4 cupoil (60 ml)
2onions (sliced)
1-inch piece cinnamon stick
1bay leaf
3-4green cardamom pods
3-4cloves
2black cardamom pods
5-6black peppercorns
1 teaspooncumin seeds
1 piecemace
2 teaspoonsginger-garlic paste
1/2 cupplain yogurt (120 ml)
1 teaspoonKashmiri chili powder
2 teaspoonscoriander powder
1/2 teaspoonturmeric powder
1 teaspoonbiryani masala
Salt to taste
For the rice:
2 cupssoaked basmati rice (about 400 grams)
2 teaspoonsoil
1cinnamon stick
1bay leaf
Salt to taste
as neededChopped cilantro, mint leaves, and green chilies
2 teaspoonsghee (clarified butter)
Kewra essence to taste

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Steps

1

Rub a little oil on your hands, cut the jackfruit into desired pieces, and fry them in hot oil.
2

Brown the onions and set them aside on a plate. Add all the whole spices, jackfruit, ginger-garlic paste, and salt. Mix Kashmiri chili powder into the yogurt to make a masala, add it, and cook. Then add 1/2 cup water and cook on medium heat until the jackfruit is tender.
3

In a large pot, add 5 cups water, salt, 2 teaspoons oil, cinnamon stick, and bay leaf. Bring to a boil, then add the soaked rice. When the rice is about 95% cooked, drain it using a strainer and spread it on a plate.
4

Layer the cooked rice over the jackfruit mixture. Top with browned onions, chopped cilantro, mint, and green chilies. Drizzle with ghee, a few drops of yellow food coloring (optional), and kewra essence. Cover and cook on low heat for 10 minutes.
5

After 10 minutes, the biryani is ready. Serve hot with raita.