Jackfruit Biryani – North Indian Style

Step 1: Prepare Jackfruit

Cut the half kg jackfruit into desired pieces, ensuring to remove the white inner core as it is not palatable.

Step 2: Boil Jackfruit

Place the cut jackfruit pieces in a pressure cooker. Add 1 cup of water and 1 teaspoon of salt. Pressure cook for 1 whistle; be careful not to overcook it, as it will be cooked further.

Step 3: Soak Rice

Take 2 cups of Basmati rice (India Gate Dubar Basmati Rice is used in the video). Wash the rice thoroughly under running water until the water runs clear, then soak it in fresh water for at least 20-30 minutes to ensure long, fluffy grains.

Step 4: Slice Onions

Thinly slice 2 large onions and gently separate the rings. These will be used for frying as a garnish.

Step 5: Prepare Ginger-Garlic-Chilli Paste

In a grinder, combine 1 whole peeled garlic pod, a 1-inch piece of sliced ginger, 4-5 green chillies, and 1 teaspoon of black peppercorns. Grind these ingredients into a coarse paste.

Step 6: Check Cooked Jackfruit

After the pressure cooker releases steam, open it and check the jackfruit. It should be cooked but still firm, not mushy. Transfer the cooked jackfruit to a plate.

Step 7: Marinate Jackfruit

To the cooked jackfruit, add 1 teaspoon of turmeric powder, 1 teaspoon of spicy red chilli powder, 1 teaspoon of biryani masala, and 1 teaspoon of salt. Mix well with a spoon or your hands to ensure all pieces are evenly coated with the spices.

Step 8: Fry Marinated Jackfruit

Heat 2 tablespoons of mustard oil in a pan. Once the oil is hot, add the marinated jackfruit. Fry on a medium-low flame, stirring occasionally, until the jackfruit pieces are nicely browned and aromatic, and the spices are well cooked (approx. 10 minutes).

Step 9: Prepare Vegetable Yogurt Mixture

In a mixing bowl, combine 1 cup of yogurt, 1 tablespoon of the previously ground ginger-garlic-chilli paste, 1 tablespoon of coriander powder, 1 tablespoon of biryani masala, 1 tablespoon of Kashmiri red chilli powder (for color), and salt to taste. Whisk until the mixture is smooth and well combined.

Step 10: Add Vegetables to Yogurt Mixture

To the whisked yogurt mixture, add 1 julienned carrot, 1 cup of frozen peas, and chopped fresh mint and coriander leaves. Mix thoroughly to coat all the vegetables.

Step 11: Cook Vegetables with Jackfruit

Add the prepared yogurt-vegetable mixture to the fried jackfruit in the pan. Mix everything well and cook on a low flame, stirring occasionally, until the mixture dries up, the yogurt reduces, and the oil separates from the gravy (approx. 5-7 minutes).

Step 12: Prepare Rice Water

In a large pot, bring a generous amount of water to a rolling boil. Add 2 bay leaves, 8-10 cloves, 2 star anise, 4-5 green cardamom pods, 2 black cardamom pods, a 1-inch cinnamon stick, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, 2 slit green chillies, the juice of half a lemon, and the squeezed lemon half. Also, add a few coriander stems for extra flavor.

Step 13: Cook Rice

Once the spiced water is boiling vigorously, add the soaked Basmati rice. Stir gently to prevent sticking. Add 1 teaspoon of ghee to the water. Cook the rice until it is 70-80% done (al dente), meaning it's cooked but still has a slight bite. Drain the rice immediately and set aside.

Step 14: Fry Onions for Garnish

In the same pan where the jackfruit was fried, heat the residual oil. Add the thinly sliced onions and fry them until they turn golden brown and crispy. Remove the fried onions with a slotted spoon and place them on a tissue paper to absorb any excess oil.

Step 15: Layer the Biryani (First Layer)

Take a deep-bottomed pot or karahi suitable for biryani. Spread 3-4 tablespoons of ghee at the bottom. Then, spread half of the cooked jackfruit and vegetable mixture evenly as the first layer.

Step 16: Layer the Biryani (Second Layer)

Carefully spread half of the cooked Basmati rice over the jackfruit mixture. Garnish this layer with some of the fried onions, chopped fresh mint and coriander, 1-2 tablespoons of saffron milk, and 1 tablespoon of ghee.

Step 17: Layer the Biryani (Third Layer)

Spread the remaining jackfruit and vegetable mixture evenly over the rice layer.

Step 18: Layer the Biryani (Fourth Layer)

Spread the remaining cooked rice over the last layer. Garnish with the rest of the fried onions, chopped mint and coriander, remaining saffron milk, and 1 tablespoon of ghee. Sprinkle a little biryani masala on top.

Step 19: Dum Cook Biryani

Cover the pot tightly with a paper (like parchment or foil) and then place a tight-fitting lid on top. This creates a seal for dum cooking. Place the pot on very low heat on the gas stove for 15-20 minutes to allow the flavors to meld and the rice to finish cooking in its own steam.

Step 20: Prepare Raita

While the biryani is dum cooking, prepare the raita. In a bowl, combine 1 cup of yogurt, 1/2 cup of grated cucumber, and 1 teaspoon of Pahari Namak (or black salt). Mix all ingredients well until smooth.

Step 21: Serve Biryani

Once the dum cooking is complete, remove the lid and paper. Gently fluff and mix the biryani from the bottom up to combine all the layers. Serve the hot Jackfruit Biryani with the prepared raita and fresh cucumber slices.

• Do not overcook the jackfruit in the pressure cooker; one whistle is sufficient.

• Soak Basmati rice for at least 20-30 minutes for long, fluffy grains.

• Fry onions until golden brown for best flavor and crispiness.

• Use a tight-fitting lid or foil paper for dum cooking to trap steam effectively.

• Add potatoes or paneer to the vegetable mixture.

• Adjust spice levels by increasing or decreasing green chillies and red chilli powder.

• Use fresh mint leaves instead of dried mint.