Who doesn’t like veg biryani right? Paneer, Soya, Mushroom, Mixed veg… the choices are endless! But have you tasted Biryani made of raw jackfruit?! The interesting meat-like texture of raw jackfruit and its ability to readily absorb flavors, makes Jackfruit Biryani taste absolutely amazing!
Raw Jackfruit Dum Biryani/Kathal ki biryani
Raw Jackfruit is an amazingly versatile vegetable and is a popular meat-less alternative. Raw jackfruit curries are a popular dish in festivals and Indian weddings etc. Here I have shared a mouth watering recipe of Raw Jackfruit Biryani that tastes very much like Hyderabadi chicken/mutton biryani!
Fresh Garam Masala for Biryani
- Soak the rice for at least 30 minutes before you start cooking
- Blanch the jackfruit pieces in boiling water till they turn slightly soft. This would take anywhere from 5 minutes to 25 minutes depending on how soft your jackfruit is. Drain the water
- To the blanched jackfruit pieces add half a teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 tablespoon of kashmiri red chilli powder, 2 teaspoons of normal red chili powder, 3 teaspoons of the fresh garam masala powder,1 tablespoon of fresh lime juice, six tablespoons of plain unsweetened yogurt (beat the yogurt nicely till it’s smooth and then add it in),10 slit green chillies and 2 teaspoons of salt.
- Mix this thoroughly, make sure that all the jackfruit pieces are nicely coated with the masalas
- Let this marinate for 30 minutes at least
- Take around 3 tablespoons of milk. To this add a pinch or 1/4 teaspoon of saffron, one drop of rose essence and one drop of kewra essence
- Add a pinch of orange food color. Mix that well and divide half of it into another cup. To that add some red food color.
- Set a pan on medium heat and add around 2 tablespoons of oil.
- Add the sliced onions. Sprinkle some salt so the onions cook faster. Stir fry the onions till they turn nice and dark brown in color. This should take approximately 10 to 12 minutes.
- Once it’s done take out around 1 tablespoon of onions, this is for garnish.
- Move the rest of the onions to one side of the pan and turn down the heat to low.
- Add 2 tablespoons of ghee
- Once the ghee melts add in cumin seeds and shahi jeera.
- Once they start to splutter add 90% of the ginger paste and 90% percent of the garlic paste.
- Stir fry them in the ghee for around 30 seconds and then mix the onions in.
- Add in the marinated jackfruit.
- Turn up the heat to medium, mix well and then stir fry the jackfruit pieces till they brown nicely. This should take around 10 to 15 minutes.
- Add enough salt so that the jackfruit pieces taste a little salty. This is going to be mixed with a lot of rice that’s why it should be a little salty.
- Turn down the heat and add 3/4 of the chopped mint leaves and 3/4 of the chopped coriander leaves.
- Add 1 tablespoon fresh lime juice and 1 tablespoon of ghee and give everything a good mix
- Take approximately 4 liters of water in a pot.
- Add enough salt to this water such that it tastes like sea water. This is a very important step if you want your biryani to be really flavorful.
- Around 8 to 9 teaspoons in 4 liters of water should be enough
- Add in the remaining fresh lime juice, the remaining garlic paste, the remaining ginger paste, around two teaspoons of the fresh garam masala and a splash of oil.
- Make sure not to add too much oil if not, the rice grains are going to be greasy
- Once the water starts to boil add in the pre-soaked rice
- Cook the rice till it’s 90 percent done.
- This should take around 15 to 20 minutes You will know when the rice is 90 percent done when the grains look nice and long, the grains break easily but are not pasty.
- Take any flat pan and then place the biryani pot over it. This step is important because it prevents the jackfruit pieces from burning easily.
- Now quickly spread the steaming hot white rice on the jackfruit pieces.
- Even out the surface with a spatula. Sprinkle around 3 tablespoons of water so the top layer of rice cooks well.
- Add in the remaining ghee and spread it evenly
- Evenly distribute the biryani colors
- Garnish with the remaining fried onions and the mint leaves and coriander leaves
- Cover this pot with a tight fitting lid. Make sure to close the vent. I use a clove to do this
- Cook this the rice is cooked through completely.I usually cook this biryani for around 10 minutes on medium heat and then I turn down the heat to low and cook it for another 15 minutes.
- Make sure to serve the bottom layer of rice and then top it with some of the top layer of rice