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Jackfruit Biryani

Jackfruit Biryani

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Jackfruit Biryani Bowl
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Vegetarian
Jackfruit Biryani
Bowl: An Appetising Meal For One

85 mins
Cooking Time
Intermediate
Difficulty
27
Ingredients
Veg
Diet
Looking for a complete meal for one (or two) that doesn’t leave behind unmanageable leftovers? Jackfruit biryani bowls are here to save the day. Jackfruit, also referred to as vegan or vegetarian meat, has a meaty texture that pairs beautifully with rice and spices. The result? A hearty, vegetarian biryani. This recipe is fit for 1 to 2 people. Increase the proportions, in ratio, if cooking for more people.

Ingredients

UNITSIngredients
300 gm or 1 cupRice (For the rice)
2 cupsWater (for cooking)
1-2Green cardamom
½1-inch cinnamon stick
1- 1½Cloves
½ - 1Tejpatta (Bay leaf)
as requiredSalt
150 -175 gmRaw, unripe jackfruit (For the jackfruit)
½ cupFull-fat curd
¼ tspTurmeric
¼ tspRed chilli powder
1½ Green cardamoms
½1-inch cinnamon stick
1½Cloves
1 tspCumin
2-3Garlic cloves
½ - 1Ginger (finely chopped)
1Large onion (thinly sliced)
1Green chilli (chopped)
½ Medium tomato (chopped)
¾ tbspCoriander leaves (chopped)
¾ tbspMint leaves (chopped)
1.5 -2 tbspGhee
1 cupWater
as requiredSalt
2-3Roasted cashews (for garnish)
½ tspRose water (optional)

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Follow
Directions

Description - Step 1

Step 1: Prep the rice and jackfruit

Rinse the rice till the water runs clear. Now, soak this rice in water for 30 minutes. As the rice soaks, begin chopping your jackfruit. First, apply oil to your palms, knife, and chopping board. Then, chop the jackfruit into small pieces and remove the seeds. Keep adding the chopped pieces to a bowl of water to prevent them from darkening. 

 

Description - Step 2

Step 2: Cook the rice

Boil 1.5 to 2 cups of water in a pan. Drain the soaked rice and add it to the boiling water. Next, add all the whole spices, season with salt, and let the rice cook. Cook till the grains are 3/4th cooked, before draining the water. Set aside the cooked rice. Cover after steam releases.

Description - Step 3

Step 3: Prepare the biryani base/gravy

In a pot, heat ghee. First, add all whole spices and saute till they become fragrant. Next, add sliced onions and fry till they turn golden. Remove a small portion of the fried onions and drain them (for garnishing). In the same pot, add the ginger-garlic paste and sauté for a few seconds until the raw smell dissipates. Next, add tomatoes, masala powders, chillies (if using), and chopped herbs. Sauté for 2-3 minutes. 

 

Description - Step 4

Step 4: Cook the jackfruit in gravy

Once your gravy is ready, add the chopped jackfruit to the pot. Sauté for 7 to 10 minutes before adding yoghurt (lightly beaten). Add water, season with salt, and cover the pot. Let the jackfruit simmer in the gravy till the pieces are tender. You can add water if it dries up.

Description - Step 5

Step 5: Assemble the biryani

Once the jackfruit is cooked, open the pot and start adding layers. First, add the fried onions (set aside earlier). Next, add a layer of cooked rice. In the end, sprinkle rose water (if using). Lastly, fluff the rice and garnish with freshly chopped coriander or lightly roasted cashew nuts before serving.

Step 1
Step 1: Prep the rice and jackfruit
30 Minutes
Step 2
Step 2: Cook the rice
15 Minutes
Step 3
Step 3: Prepare the biryani base/gravy
12-15 Minutes
Step 4
Step 4: Cook the jackfruit in gravy
20-25 Minutes
Step 5
Step 5: Assemble the biryani
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve in a bowl, but don’t fill it to the brim; allow space for curry (salan) or raita to be poured.

 

... Read More

Pairing Instructions

pairing-instructions-image

Biryani goes best with a cold yoghurt or lightly spiced cucumber raita.

... Read More

Garnishing Instructions

garnishing-instructions-image

Top with lightly roasted cashews, a single slice of lemon, or a sprig of coriander.

... Read More

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