Jackfruit Biryani: A Vegetarian Twist on a Classic Dish

This fragrant rice dish captures the essence of biryani with a unique twist—tender jackfruit takes the place of meat, offering a satisfying vegetarian alternative bursting with flavor. Let’s embark on a culinary journey to create this delightful dish at home!

Ingredients:

• Jackfruit:
  • 2 cups young jackfruit, bite-sized chunks
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chopped cilantro
  • 1/2 tsp salt
  • 2 tbsp oil
• Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1 tsp salt
  • 2 cloves
  • 2 green cardamoms
  • 1 bay leaf
  • 1/2 tsp saffron (optional)
• Biryani Masala:
  • 2 onions, thinly sliced
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 2 cloves
  • 2 green cardamoms
  • 1 cinnamon stick
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1 tbsp ginger-garlic paste
  • 1 cup plain yogurt
  • 1/4 cup chopped cilantro
  • Salt to taste
• Garnishing:
  • Fried onions
  • Chopped cilantro
  • Mint leaves

Instructions:

1. Prepare the jackfruit: Marinate chunks in turmeric, chili powder, coriander, garam masala, ginger-garlic paste, cilantro, and salt for at least 30 minutes.
2. Cook the rice: Soak basmati rice for 30 minutes, then cook in salted water with cloves, cardamoms, and bay leaf until 80% done. Drain and set aside.
3. Make the biryani masala: Heat oil in a pan. Add cumin seeds, peppercorns, cloves, cardamoms, and cinnamon stick. Saute until fragrant. Add onions and cook until golden brown.
4. Add turmeric, chili powder, coriander, garam masala, ginger-garlic paste, and yogurt. Cook until fragrant.
5. Add jackfruit and cook for 5-7 minutes, stirring occasionally.
6. Assemble the biryani: Layer cooked rice in a pot, top with jackfruit masala, then another layer of rice. Sprinkle with fried onions, cilantro, and saffron (if using).
7. Seal the pot tightly and cook on low heat for 15-20 minutes.
8. Serve hot: Garnish with fried onions, cilantro, and mint leaves. Enjoy with raita or cucumber salad.

Tips:

• Use ghee or butter for a richer flavor.
• Substitute canned jackfruit, rinsed thoroughly.
• Adjust spice level to your preference.
• Double or triple the recipe for larger groups.

Embark on this culinary adventure and savor the unique yet familiar flavors of jackfruit biryani! This vegetarian rendition of a classic dish will add a vibrant twist to your mealtimes.