Jackfruit Biryani Recipes
JACKFRUIT BIRYANI
Biryani is a fragrant rice casserole whose roots can be traced back to dishes enjoyed by royalty. Usually made with meat, this is a vegetarian version with jackfruit for heartiness and toothsomeness. Layering flavorful ingredients and rice makes it sophisticated dish that requires a bit of attention. The cornerstone of this dish, however, is how it's finished: After layering it's cooked over a low flame in a sealed container, a process known as "dum cooking" (steam cooking) in India. All the flavors come together as the heat permeates the entire dish. My aunt used to make an epic biryani that I looked forward to eating it during the summer holidays.
Provided by Maneet Chauhan
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the jackfruit: Combine the jackfruit, yogurt, fried onions, mint, cilantro, ginger-garlic paste, lemon juice, biryani masala, chili powder, turmeric and salt in a large bowl and mix well. Marinate 2 hours at room temperature or overnight in the refrigerator.
- Heat the oil in a large heavy pot over medium heat. Add the marinated jackfruit and cook until the edges are lightly browned, a few minutes. Cover and simmer until the jackfruit is fork tender, 5 to 7 minutes.
- For the basmati rice: Place the rice in a medium bowl and cover with a few inches of water. Soak for 30 minutes.
- Drain the rice into a sieve and rinse under running water. Place in a large saucepan and add the cloves, cardamom, cinnamon, bay leaves, ghee and salt. Add 6 cups water. Bring to a boil over medium heat. Reduce the heat so the rice simmers and give it a quick stir. Cook the rice, uncovered, for 15 minutes; it should be about 90% cooked; do not overcook it. Drain out excess water and set the rice aside.
- For the layering: Combine the saffron and milk in a cup and set aside to soak for at least 5 minutes.
- Meanwhile, place 3 tablespoons ghee in a medium skillet and place over medium heat. Add the cashews and cook, stirring, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the raisins to the ghee in the skillet and repeat. Set aside.
- Use a wide, heavy-bottom pan with a tightly fitting lid to layer the biryani. Spread 1 tablespoon melted ghee on the pan. Layer in half the cooked rice first. Top with half the jackfruit. Top with half each of the fried onions, cashews, raisins, cilantro and mint and drizzle with half the saffron milk. Drizzle 1 1/2 teaspoons melted ghee on top. Repeat the layers again with all the remaining ingredients.
- Cover the pan with aluminum foil and then cover the foil with the lid. Place the pan over low heat and cook for 20 minutes. After 20 minutes, remove the pan from the heat, and let rest covered for another 15 to 20 minutes.
- Remove the lid and aluminum foil. The biryani can be served with raita, pappadums, pickle, etc.
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- To prepare the delicious jackfruit biryani, place a large pressure cooker on medium flame. Heat 4 tbsp oil and add bay leaf and whole black pepper. Add thinly chopped onion and saute for a minute.
- Now, add ginger-garlic paste and saute till onions are golden brown. Add red chilli powder, salt as per taste, and mix well.
- Put jackfruit in the pressure cooker and saute for a minute. Cover lightly and cook for 3 minutes. Stir occasionally.
- Add biryani masala, garam masala, turmeric, yoghurt to the cooker and mix well. Cover and let it cook for another 3 minutes. This will help jackfruit to absorb all the flavours and soften.
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