Name: Jackfruit Biryani recipe by U K at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: Raw Jackfruit 500 gms; Pulav Rice 500 gms (avoid using Basmati); Onions 6-7 (thin sliced); Potato 1 (thin sliced); Meat Masala 4 tbsp; Garam Masala powder 2 tbsp; Mustard seeds 1 tsp; Turmeric powder 1 pinch; Garam Masala as per need; Sugar1 tsp for caramelising onions and rice color; Cashew nuts as per need; Salt as per taste; Oil as per need (generous); Ginger 1 thumb long; Garlic 10-12 cloves; Coriander leaves 1 cup; Green chillies 2-3

ABOUT Jackfruit Biryani RECIPE

The Idea of making Biryani itself is exciting and its more like making love. When you add and blend all the food ingredients in an established style it is like the foreplay which gets you ready for the ultimate experience. Once the final product is ready and consumed its like reaching the climax of your experience and savoring the moments with closed eyes. I am sure many of you have experienced the pleasure of eating a well cooked tasty Biryani with closed eyes allowing just your taste buds to do the work along with your moving jaws in a controlled fashion, increasing or decreasing the speed…of chewing of course. So here is what I thought, for making this one different with a twist. I am sure this recipe will make you all drool and fall in love once again. Come, lets fall in love

Ingredients Serving: 4

Raw Jackfruit 500 gms
Pulav Rice 500 gms (avoid using Basmati)
Onions 6-7 (thin sliced)
Potato 1 (thin sliced)
Meat Masala 4 tbsp
Garam Masala powder 2 tbsp
Mustard seeds 1 tsp
Turmeric powder 1 pinch
Garam Masala as per need
Sugar1 tsp for caramelising onions and rice color
Cashew nuts as per need
Salt as per taste
Oil as per need (generous)
Ginger 1 thumb long
Garlic 10-12 cloves
Coriander leaves 1 cup
Green chillies 2-3

Instructions

Heat some water and once it is boiled, turn off the stove. Add in the chopped jackfruit and cover the lid. Remove after 30 minutes and drain the water.
Make a fine paste of ginger, garlic, coriander and green chillies. Marinate the boiled jackfruit pieces and keep it overnight in the refrigerator or for 8 hours.
Heat oil in a pan and add in the mustard seeds with a pinch of turmeric powder. Once the seeds splutter, add in the sliced onions and salt. Don't let them get pink and add in the boiled jackfruit. Add in garam masala powder, meat masala and stir it well. Add in potato slices and cover the pan. Pour in some water on the lid and let it cook on the steam generated.
Don't add any water. Let it cook for 5-10 minutes and remove it from the flame. Keep a vessel on the gas stove and heat oil in it. Add in the garam masala with the leaves intact and stir for a minute.
Add 2 sliced onions and sugar so that it caramelizes the whole rice. Add the pre-soaked rice and stir for a minute. Add water slightly more than twice the weight of the rice and cook it without covering. When the rice is done about 3/4th, shut the stove and layer the biryani with rice at top and bottom with the cooked jackfruit spread in the middle.
Cover it tight with a lid and cook till its done. Garnish with fried onion and cashew nuts. Serve this hot piping jackfruit biryani.

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