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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
Course: Brunch, Dinner, Festival Cooking, Kid-Friendly, Main Course
Cuisine: Indian
Keyword: Party Dishes, Pulao and Biryani, Rice Recipes
Servings: 8 People
Author: ArchanaPotdar


  • Bowl for mixing
  • Saucepan


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.