A festive, fragrant biryani where tender jackfruit takes centre stage in a medley of spice and aroma.
Jackfruit Biryani brings together the charm of traditional biryani with a vegetarian twist. Tender raw jackfruit, known for its meaty texture, blends beautifully with aromatic spices, mint, and coriander to create a dish that’s rich in flavour yet light on the palate. Perfect for festive meals or Sunday lunches, this biryani is proof that vegetarian food can be every bit as indulgent and satisfying as its meaty counterparts.
Raw jackfruit is packed with fibre, antioxidants, and plant-based nutrients that promote digestion and energy. When paired with rice and gentle spices, it becomes a hearty, nourishing meal that satisfies without heaviness. This vegetarian biryani is both flavourful and wholesome — a celebration of health wrapped in fragrance.
Cook the chopped jackfruit in boiling water until it’s half done. Drain and set aside.
Heat ghee in a pressure cooker. Add cinnamon, cloves, star anise, and bay leaf. Sauté until aromatic. Add sliced onions and fry until soft and translucent. Stir in the ginger-garlic paste and cook until the raw smell disappears. Add green chillies and chopped tomatoes, sautéing until the tomatoes turn mushy.
Mix in turmeric powder, chilli powder, garam masala, biryani masala, and salt. Stir well to combine. Add the half-cooked jackfruit and fry for a few minutes so it absorbs the masala flavours.
Add washed basmati rice and mix gently with the masala. Pour in water (adjust according to the rice variety). Add chopped mint and coriander leaves, stir once, and close the lid. Cook on medium flame for two whistles. Allow the pressure to release naturally.
Fluff the biryani gently with a fork. Serve hot, drizzled with a spoon of ghee if desired.
Serving Suggestions: Pair this aromatic Jackfruit Biryani with Cucumber and onion raita Brinjal curry (kathirikai kulambu)
Use tender raw jackfruit for the best texture.
For added aroma, sprinkle fried onions and a few mint leaves before serving.
For a milder version, reduce the chilli powder and increase garam masala.
You can replace basmati rice with seeraga samba rice for a traditional South Indian flavour.
Geetha Ramadas
We are from Kerala and we use jack fruit right from its tender stage for making variety of dishes. We have not tried this yet.
Will surely try. Thank you for sharing
Pramod Kumar Yadav
It was very tasty dish
I would like to have it in next trip