Raw Jackfruit Biryani (Green/Tender/Unripe Jackfruit Biryani)
The meatlike texture of raw jackfruit gives an amazing feel to the biryani.
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 55 mins
Servings: 8 People
For the rice:
- 2-1/2 cups Basmati rice around ½ kg
- 1 tbspn Ghee
- 2 Cardamom pods
- 2 Cloves
- 1-1/2 in Cinnamon sticks broken into 4 pieces
- 4 pieces Star anise/dagad phool
- 2-1/2 cups Water
- Salt to Taste
Ingredients for the Jackfruit Layer:
- 500 grams Tender jackfruit chopped, boiled
- 1-1/2 cup Onions chopped
- 4 Green chillies
- 6 big Garlic cloves approx. 1 small pod
- 3 in Ginger piece thinly sliced
- 3 Tomatoes pureed
- 1 1/4 tsp Biryani Masala
- 1 cup Dhania/coriander leaves chopped
- ¼ cup mint leaves chopped
- Salt to Taste
- 2-3 tbsp Oil
The final step layering and final cooking:
- 4 tbsp Ghee
- 2 pinches of Biryani Masala
- 1/4 cup Dhania/coriander chopped
- 1/3 cup mint leaves
- 1 cup Fried onion
- Fried cashew nuts
- 1/4 cup Milk soaked with keasar or saffron optional
Method of cooking rice:
Wash and drain rice on a clean kitchen towel.
Check on the rice when the rice is medium dry, in a heavy bottomed cooking vessel (generally I use the cooker base without the lid) Add the ghee and throw in cardamom, cloves and the cinnamon.
When the aroma spreads around add rice and stir continuously for 2-3 minutes in low heat.
Add water. The level of water should less than your first line of your knuckles.(then it will be 3/4 cooked). Check the salt before you leave the rice to cook.
When it comes to boil then reduce the flame and cook covered on low-medium heat until rice cooks and water is absorbed. The rice will not cook fully. It will be 3/4 cooked.
Using a fork gently fluff/ separate the rice so that the rice does not become sticky.
Spread the rice on a plate and cool the rice thoroughly.
As for the vessel in which you have cooked the rice keep, it covered. We can use it to for the layering and final cooking.
Method for the jack fruit layer:
Grind green chillies, garlic and ginger coriander and mint leaves to paste and keep aside. (I add onion say ½ the onion as my mixer blades cannot grind this much quantity).
Heat oil in a pan and cook thinly sliced onion till they turn transparent.
Now add the ground paste and sauté till it gives out a nice aroma.
Add tomatoes and fry till the oil comes out. Now add the Biryani Masala and mix well.
Add boiled pieces of jack fruit and mix well.Check the seasonings. Remove the pan from the heat.
Method layering and final cooking:
Spread 2 tbsp ghee into your cooking vessel (the one you cooked the rice in and had kept aside covered) and spread half of the rice at the bottom.
Sprinkle 2 pinches of Biryani Masala, coriander leaves, 1/3 cup fried onion, a few cashew nuts, ½ the milk and keasar mixture if using.
Spread the jack fruit layer again spread rest of the rice as the top layer and drop 2 tbsp ghee.
Sprinkle 2 pinches of Biryani Masala, coriander leaves, 1/3 cup fried onion, a few cashew nuts, the rest of the milk and keasar mixture if using.
Cover the cooker with the cooker lid (the gasket on) remove the weight or whistle.
On low flame let the Biryani cook till a little steam comes out of the vent of the cooker. Switch off the gas.
Let it sit for 10-15 minutes before you serve with onion raita. adding more coriander, fried onions, cashewnuts.