Jackfruit Biryani!!! What’s that???
You must be pondering upon how could biryani be prepared with a fruit. Hehehe… Your wish to know the procedure will come true in a few minutes.



1 jackfruit peeled
1 cup yoghurt
Kashmiri red chili powder
Salt to taste
1 large red inion chopped
1 spoon ginger-garlic paste
1 spoons tomato paste
½ spoon turmeric powder
1 spoon coriander powder
¼ spoon dry cumin & coriander
3 whole cloves
1 cinnamon
4 cardamoms
½ spoon fennel seeds

For the rice :

2 cups basmati rice
6 cups water
2 spoons ghee
1 spoon salt

Other Ingredients :

saffron soaked in 1 spoon of hot water
2 spoon dry mint
1 cup fresh coriander
2 large red onions sliced and fried golden brown
½ cup cashews toasted in 1/2 tsp oil



Firstly, take all the dry spices and lightly toast them in a pan. Let them cool and then grind them together in a dry grinder. Do not powder them completely.

Heat 1 spoon oil in a big size pan. Fry the jackfruit pieces on medium heat till lightly browned. Keep the pieces aside.

Take 2 spoons of oil in the same pan and add the dry spices powder and sauté for 5 seconds.

Add chopped onions and fry at medium high. Stir constantly until light brown.

Now add ginger garlic paste and continue stirring for 2 minutes.

Add the jackfruit pieces along with the tomato paste and yoghurt.

Add the other spices and fry well for 5 minutes.


Cooking the rice :

Wash the rice well with water.

Soak rice for 30 minutes and then drain the water.

Boil the 6 cups of water with salt and 1 spoon ghee. As the water comes to boil, add the soaked rice. Cook for 4 minutes.

Check the rice and make sure that it is only three quarters cooked.

Remove from heat and drain out all the water. Add another 1 spoon ghee in the rice while hot and keep it aside.

Assembling the Biryani :

Preheat the oven to 190 degrees Centigrade.

In a large greased casserole with ghee, start layering. Layer half the rice at the bottom. Top with half the toasted cashews, followed by half the fried onions and half of the mint and coriander.

Sprinkle saffron water randomly over the rice. Top with half the jackfruit. Now repeat the layers again. Do not mix the rice and jackfruit gravy.

Cover with aluminum foil and bake for 25 minutes till rice cooks completely.

Take the casserole out of the oven and remove the foil. You would be able to experience the mouthwatering aroma. Stir the biryani a little and serve it with raita and mirchi ka salan.

Note: Apply oil to your hands while cutting the Jackfruit into pieces. This is done to make sure that raw sticky juice which oozes from the fruit does not stick to your hands.