Jackfruit Biryani Ingredients:
- 500 g raw jackfruit (cut into pieces)
- 400 g basmati rice
- 5 small potatoes (cut into halves)
- 4 onions (2 for paste and 2 sliced)
- 5 garlic cloves
- 10 green chilies
- 2 tbsp ginger (grated)
- 1 tomato (chopped)
- 7 bay leaves
- 1/2 tbsp whole cumin seeds
- 7 cardamoms
- 7 cinnamon sticks
- 7 cloves
- 2 mace flowers
- 2 tbsp yogurt
- 1/4 tbsp cumin powder
- 1/4 tbsp coriander powder
- 2 tbsp biryani masala
- Salt and sugar (to taste)
- Turmeric powder (as needed)
- 4 tbsp ghee
- 1 cup milk
- 1/4 tbsp saffron (soaked in milk)
- 1/2 bunch coriander leaves (chopped)
- 1 tbsp garam masala powder
Steps to Prepare:
1. Cook the Rice:
- Wash basmati rice and soak for 30 minutes.
- Boil water in a large pot, adding bay leaves, cinnamon, cardamom, cloves, mace, salt, and a little oil.
- Add the soaked rice and cook until 75% done. Drain water, spread the rice on a plate, and let it cool.
2. Prepare the Jackfruit and Potatoes:
- Cut the raw jackfruit into medium pieces and parboil. Drain, then marinate with salt and turmeric.
- Halve the potatoes, wash, and marinate with salt and turmeric as well.
3. Make the Spice Paste:
- Blend 2 onions, garlic, ginger, and green chilies into a paste.
- Mix this paste with coriander powder, cumin powder, salt, turmeric, and a little biryani masala.
4. Prepare Saffron Milk and Chopped Ingredients:
- Soak saffron in milk.
- Chop the remaining onions, tomato, and coriander leaves.
5. Cook Jackfruit Curry:
- Heat oil in a pan, fry the marinated potatoes and set aside.
- In the same oil, fry the marinated jackfruit until lightly browned.
- Add the prepared spice paste and cook for a few minutes.
- Add chopped tomato, a pinch of sugar, and beaten yogurt.
- Mix well and cook until the masala is fully absorbed. Sprinkle garam masala and stir.
6. Prepare the Biryani Layers:
- Heat 2 tbsp ghee and a little oil in a large pot. Add bay leaves and turn off the heat.
- Grease the bottom and sides of the pot with ghee.
7. Layer the Biryani:
- Spread a layer of rice at the bottom.
- Add the fried potatoes on top, followed by the jackfruit curry.
- Sprinkle biryani masala, garam masala, fried onions, and coriander leaves.
- Repeat the layers, ending with a final layer of rice.
- Sprinkle saffron milk, sugar, salt, and a few spoons of ghee on top.
8. Dum Cooking:
- Cover the pot tightly. Cook on high flame for 10 minutes, then reduce to low flame for another 10 minutes.
- Turn off the heat and let it rest for 10 minutes.
9. Serve:
- Open the lid, fluff gently, and serve the jackfruit biryani hot with raita or salad.
Enjoy this aromatic and flavorful dish! 😍
