Jackfruit Biryani | Layered Jackfruit Dum Biryani

Jackfruit Biryani is made with the tender unripe fruit. The biryani delicious with flavors fitting an elaborate Biryani made with meat.

This Biryani with Tender Jackfruit is a very popular one made during the time when one fasts and not consume meat. Jackfruit holds an important part of my growing up years as this was a frequent fruit that makes its appearance during the season.

Many of Daddy’s staff used to have trees and during the season they used to send them home. So I grew to be an expert in cutting the fruit. Many days were spent talking about the fruit and when it will ripen. The ripe fruit has a distinct smell that fills up the whole home with such a pleasant feeling. I think you can associate this only if you have experienced it.

Anyway, for all the countless times we have eaten this fruit, we never have consumed the raw, unripe fruit in any of the forms it is popular. I came to know about the Jackfruit Biryani when a Bihari Colleague of mine spoke about this in length. Then I visited my friend who had this tree his home.

Aunty was talking about how the meat lovers would use the raw fruit to make biryanis and how some people mix these along with meat in their biryanis.

The jackfruit arils once ripe and plump tastes out of the world and only after this incident we realized the unripe ones are also equally great. This recipe happened because Hubby Dear came back from the market and said he saw small unripe jackfruit and if I could make him some biryani.

He remembers an incident where he was offered a biryani and he almost choked because it felt like a meal. He is a vegetarian now, though still remembers his non veg biryanis. He had ever since been raving about that biryani that tastes just like a meat one.

He was also complaining that we have been frequently making biryanis for the kids now and so wanted me to make him a vegetarian one with the same procedure that we make. So he got two small ones and I made this biryani first with one. What happened to the other, you will soon come to know. Everybody simply loved it and I was surprised that even my boys liked it a lot.

I followed my Non Veg Dum Biryani method by making this a layered Dum Biryani, with marinating the cooked jackfruit. What I heard about the unripe jackfruit pieces was that after cooking it typically has a meat texture. Also, it's important you cook it ahead as it’s hard to cook it tender along with rice.

In this biryani, the raw jackfruit is cooked separately and then marinated. The rice is cooked separately and then assembled to be cooked in dum.

Jackfruit Biryani is my choice for J in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for J in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam

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Step By Step Pictures for making Jackfruit Biryani

Jackfruit Biryani | Layered Jackfruit Dum Biryani

Ingredients Needed:

For Cooking the Jackfruit

2 cups Jackfruit
1/ 2 tsp Salt
A Pinch Turmeric Powder

For Marination:

1/2 Curds / Yogurt
4 to 5 Green Chilies
1 tsp Ginger Garlic Paste
1 tsp Red Chili Powder 1 tbsp, adjust
A Pinch Turmeric Powder
1/2 tsp Coriander Powder
1/2 cup Coriander Leaves finely chopped
1/2 cup Mint Leaves
2 tsp Lemon Juice
1/2 tsp Salt

For the Biryani Masala

3 nos Cloves
1 inch Cinnamon
2 Cardamom
1/4 tsp Shah Jeera
1 tsp Peppercorns

For the Basmati Rice

2 cups Basmati Rice
4 cups Water
2 to 3 Cloves
2 Cardamom
1/2 inch Cinnamon
2 Bay Leaves
1 Marathi Mogga
1 Star Anise
1 tsp Cooking Oil
1 tsp Ghee
Salt to taste

Other Ingredients for assembling

1 cup Onions browned
1/2 cup Coriander Leaves
1/2 cup Mint Leaves
Few strands Saffron
3 tbsp Milk
Salt to taste
2 tsp Ghee
A Pinch Red Food Colour

For Cooking the Jackfruit

Wash and slice the tender Jackfruit. Peel the outer skin and chop into 1 inch pieces.
Rinse and then take it in a pressure cooking along with salt and Turmeric Powder.
Pressure cook for 3 to 4 whistles. Let the pressure fall down.

For Marination:

Take Curds, slit Green Chilies, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Coriander Powder, finely chopped Coriander & Mint Leaves, Lemon Juice and Salt. Mix well.
Add the cooked jackfruit and combine everything well. Let this sit in the fridge for an hour or so.

For the Biryani Masala

Gently warm the whole spices and grind to a fine powder.

For the Basmati Rice

Wash and soak the rice for 20 to 30 mins.
Take a nonstick pan, add ghee and all the whole spices. Saute for a couple of minutes.
Then drain the rice and add to the pan. Let it come to a boil. Then simmer and cook till done.

Cooking the marination

In a nonstick pan, add the marination along with the jackfruit. Add the ground biryani masala and let it simmer till the marination is cooked well and coats the fruit.

Assembling the Biryani

Prepare the browned onions, finely chopped herbs, and keep them aside.
Soak the saffron in warm milk.
Take a wide nonstick pan, grease with ghee, fluff the rice and add one layer of cooked rice.
Now top it with the cooked jackfruit, sprinkle some browned onions, coriander, and mint leaves.
Mix the food colour in milk. Sprinkle over the rice.
Again layer the remaining portion of rice. Top it with the topping ingredients and seal with a lid and cook on dum for 20 mins.
Once done, fluff slightly and scoop from top to bottom so as to get all three layers.
Since I used a wide and big vessel, I only got two Rice layers sandwiched with the jackfruit masala. If you use a smaller one, you can go in for more layers.
Serve with raitha

Recipe

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Jackfruit Biryani | Layered Jackfruit Dum Biryani

Jackfruit Biryani is made with the tender unripe fruit. The biryani delicious with flavors fitting an elaborate Biryani made with meat.

Course Lunch Box, Main Dish - Rice

Cuisine Mughlai

Keyword Raw Jackfruit Recipes

By Cook Method Stovetop

Occasion Holiday Special, Party

By Diet Kid Friendly

Author Srivalli

Ingredients

For Cooking the Jackfruit

• 2 cups Jackfruit
• 1/ 2 tsp Salt
• A Pinch Turmeric powder

For Marination:

• 1/ 2 Curds / Yogurt
• 4 to 5 Green Chilies
• 1 tsp Ginger Garlic paste
• 1 tsp Red Chili Powder adjust
• A Pinch Turmeric powder
• 1/ 2 tsp Coriander powder
• 1/2 cup Coriander leaves finely chopped
• 1/2 cup Mint leaves
• 2 tsp Lemon Juice
• 1 /2 tsp Salt

For the Biryani Masala

• 3 nos Cloves
• 1 inch Cinnamon
• 2 Cardamom
• 1/ 4 tsp Shah Jeera
• 1 tsp Pepper corns

For the Basmati Rice

• 2 cups Basmati Rice
• 4 cups Water
• 2 to 3 Cloves
• 2 Cardamom
• 1 /2 inch Cinnamon
• 2 Bay leaves
• 1 Marathi Mogga
• 1 Star Anise
• 1 tsp Cooking Oil
• 1 tsp Ghee
• Salt to taste

Other Ingredients for assembling

• 1 cup Onions browned
• 1 / 2 cup Coriander leaves
• 1 /2 cup Mint leaves
• Few strands Saffron
• 3 tbsp Milk
• Salt to taste
• 2 tsp Ghee
• A Pinch Red Food Colour

Instructions

For Cooking the Jackfruit

• Wash and slice the tender Jackfruit. Peel the outer skin and chop into 1 inch pieces.
• Rinse and then take it in a pressure cooking along with salt and Turmeric Powder.
• Pressure cook for 3 to 4 whistles. Let the pressure fall down.

For Marination:

• Take Curds, slit Green Chilies, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Coriander Powder, finely chopped Coriander & Mint Leaves, Lemon Juice and Salt. Mix well.
• Add the cooked jackfruit and combine everything well. Let this sit in the fridge for an hour or so.

For the Biryani Masala

• Gently warm the whole spices and grind to a fine powder.

For the Basmati Rice

• Wash and soak the rice for 20 to 30 mins.
• Take a nonstick pan, add ghee and all the whole spices. Saute for a couple of minutes.
• Then drain the rice and add to the pan. Let it come to a boil. Then simmer and cook till done.

Cooking the marination

• In a nonstick pan, add the marination along with the jackfruit. Add the ground biryani masala and let it simmer till the marination is cooked well and coats the fruit.

Assembling the Biryani

• Prepare the browned onions, finely chopped herbs and keep it aside.
• Soak the saffron in warm milk.
• Take a wide nonstick pan, grease with ghee, fluff the rice and add one layer of cooked rice.
• Now top it with the cooked jackfruit, sprinkle some browned onions, coriander, and mint leaves.
• Mix the food colour in milk. Sprinkle over the rice.
• Again layer remaining portion of rice. Top it with the topping ingredients and seal with a lid and cook on dum for 20 mins.
• Once done, fluff slightly and scoop from top to bottom so as to get all three layers.
• Since I used a wide and big vessel, I only got two Rice layers sandwiched with the jackfruit masala. If you use a smaller one, you can go in for more layers.
• Serve with raitha

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