Jackfruit Biryani Recipe Kit Recipe

About this recipe

Experience the rich and aromatic flavors of our Jackfruit Biryani Recipe Kit, a delightful vegan twist on the classic biryani! This kit includes premium basmati rice, tender jackfruit cubes, and a blend of authentic spices like cinnamon, cardamom, and biryani masala for an unforgettable meal. Layer the jackfruit mixture with partially cooked rice, saffron milk, and garnishes for a restaurant-style biryani at home. Perfect for family dinners or special occasions, this kit comes with easy-to-follow instructions for a hassle-free cooking experience. Order Now on the AnyFeast website or app and bring the magic of jackfruit biryani to your table!

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Basmati Rice
• 400 g Curd
• 1 kg Jackfruit
• 50G Shan Special Bombay Biryani (50g)
• - Mint Leaf
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Jeera
• 100 g Tej Patta
• 100 g Cloves (Lavang)

Instructions

1. 1. Rinse 1 1/2 cups of Basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. 2. Peel and dice 300g of raw jackfruit into bite-sized pieces. Boil the jackfruit in salted water for 10-12 minutes until slightly tender. Drain and set aside.
3. 3. Heat 2 tbsp of oil in a pan. Add 1 bay leaf, 2-3 green cardamom pods, 4-5 cloves, 1-inch cinnamon stick, and 1 tsp cumin seeds. Sauté until aromatic.
4. 4. Add 2 finely sliced onions and sauté until golden brown. Then, add 1 tbsp ginger-garlic paste and cook for 1-2 minutes.
5. 5. Add 2 chopped tomatoes and cook until soft. Stir in 1/4 cup yogurt, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp biryani masala, and salt to taste. Mix well.
6. 6. Add the boiled jackfruit pieces to the pan and mix until coated with the masala. Cook for 5-7 minutes on low flame.
7. 7. In a separate pot, bring water to a boil. Add salt and the soaked Basmati rice. Cook the rice until it is 70% cooked, then drain the water.
8. 8. In a heavy-bottomed pot (handi), layer half of the jackfruit masala at the bottom. Add a layer of half the cooked rice on top. Sprinkle with 1/4 cup chopped coriander leaves, 1/4 cup chopped mint leaves, and fried onions.
9. 9. Repeat the layering with the remaining jackfruit masala and rice. Top with a pinch of saffron soaked in 2 tbsp warm milk and 2 tbsp ghee.
10. 10. Seal the pot with a lid, using dough to close any gaps (dum method). Cook on low flame for 25-30 minutes. Let it rest for 10 minutes before opening.
11. 11. Gently fluff the biryani with a fork and serve hot with raita or salad.