Jackfruit Biryani Recipe

• 🍴250 gm jackfruit
• 🍴4 onion
• 🍴1 tablespoon garlic paste
• 🍴1/2 teaspoon black pepper
• 🍴2 tablespoon biryani masala powder
• 🍴salt as required
• 🍴6 tablespoon mustard oil
• 🍴2 tablespoon mint leaves
• 🍴1 teaspoon turmeric
• 🍴2 cup basmati rice
• 🍴1 tablespoon ginger paste
• 🍴4 bay leaf
• 🍴1 teaspoon garam masala powder
• 🍴1 teaspoon red chili powder
• 🍴2 cup water
• 🍴2 tablespoon cilantro
• 🍴1/4 cup yoghurt (curd)

For Garnishing

• 🍴cashews as required

• 🍴Saute onions with whole spices

To prepare the delicious jackfruit biryani, place a large pressure cooker on medium flame. Heat 4 tbsp oil and add bay leaf and whole black pepper. Add thinly chopped onion and saute for a minute.

• 🍴Add spices and saute until onions are golden brown in colour
  

Now, add ginger-garlic paste and saute till the onions are golden brown. Add red chilli powder, salt as per taste, and mix well.

• 🍴Fry jackfruit in the cooker for 2-3 minutes
  

Put jackfruit in the pressure cooker and saute for a minute. Cover lightly and cook for 3 minutes. Stir occasionally.

• 🍴Cook jackfruit with all the spices and yoghurt
  

Add biryani masala, garam masala, turmeric, yoghurt to the cooker and mix well. Cover and let it cook for another 3 minutes. This will help jackfruit to absorb all the flavours and soften.

• 🍴Pressure cook the jackfruit with rice

Now, add the rice, stir to mix well and cook for 3 minutes. Add water and close the lid. Pressure cook on high till 3-4 whistles. Turn off the flame and let the pressure cooker cool.

• 🍴Once done, garnish as you like and serve hot
  

Open the lid of the pressure cooker once it is at normal temperature and all the steam is out. Take out the kathal biryani and let it cool. Plate the biryani, and garnish with cashews, chopped cilantro and mint leaves. Serve hot with raita and green chutney.