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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


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


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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