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Tuesday, May 6, 2014

Jackfruit Biryani

While this post had been lying in the 'Drafts' for over a year, I never got around to clicking the pics when I had prepared this biryani last time. And jackfruit being seasonal, I had to wait till tender jackfruits were back in the markets to prepare another batch of this mouth watering dish.

As jackfruit has a fibrous texture that somewhat mimics meat, it is usually prepared in the same style as chicken/mutton curry in Odisha. With quite a bit of onions, GG paste and spices going into its preparation, a good jackfruit curry still retains its distinctive flavor. Odiya folks love their jackfruit as is evident in the wide variety of dishes that they cook up with this fruit cum vegetable. (Check some of the recipe mentioned at the end of this post)

Read on for the recipe of 'Jackfruit Biryani'-


















Preparation Time - 30-35 mins

Ingredients -


  • 1 cup basmati rice
  • 1 1/2 cup tender jackfruit cubes
  • 1/3 cup shelled green peas
  • 1 large onion
  • 1 1/2 tsp GG paste
  • 1 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 1 large tomato (freshly pureed)
  • 4 tsp chopped mint leaves
  • 4 tsp chopped coriander leaves
  • a few strands of mace
  • 2 pinch nutmeg powder
  • 3-4 cloves
  • 1 inch cinnamon
  • 3 green cardamon
  • 1 tsp ghee
  • 3 tsp oil
  • salt to taste
  • 1 tsp lemon juice (optional)


Preparation - Chop the onion into thin long slices.

Wash and soak the rice for 1-2 hours.

Cooking - Boil the jackfruit cubes for 7-8 minutes with 3-4 cups water and a little salt. Drain off the water and keep the jackfruit aside. This step gets rid of the bitterness if any.

Heat 2 1/2 tsp oil in a wok. Add the onions and fry till light brown.

Add the GG paste and fry till raw smell goes away. Add the tomato puree and fry till oil starts to separate out.

Add turmeric, chili powder, coriander powder, cumin powder and garam masala. Fry for 1 minute.

Add the jackfruit cubes and green peas. Stir fry for 3-4 minutes or till the jackfruit is tender or almost cooked.

Add the soaked rice along with the chopped mint and coriander leaves. Fry till the leaves wilt up a bit. Add 1 1/3 cups water. Add salt to taste. Finally drop in the whole spices, nutmeg powder and remaining ghee.

Cook on a medium low flame for 1 whistle (approx 12-14 mins). Remove and keep aside for 15-20 mins. Open the lid and fluff the rice grains with a fork.

Serve hot with raita.



















Note - One can also deep fry the jackfruit cubes before adding it to onion-tomato masala. This gives a slightly different flavor.


Do check out these Jackfruit (Kathal) recipes from Odisha :-


1. Panasa Dalma (Kathal Wali Dal)

2. Panasa Tarkari (Jackfruit Curry)

3. Panasa Cutlet

4. Muga Dali - Panasa Tarkari

5. Panasa Bhaja



For the Biryani lovers, check out these popular varieties on my Blog :-


1. Chettinad Veg Biriyani

2. Vegetable Biriyani (Hyderabadi recipe)

3. Ambur Chicken Biriyani

4. Chicken Kofta Biryani

5. Hyderabadi Chicken Biriyani


2 comments:

  1. Never heard of Jack fruit biryani !! Such a unique dish it is :)

    ReplyDelete
  2. Wow, biryani with jackfruit sounds absolutely very flavourful and definitely something i seriously want to give a try.

    ReplyDelete

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