Easiest Way to Cook Perfect Jackfruit Biryani

Jackfruit Biryani.

You can cook Jackfruit Biryani using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Jackfruit Biryani

1. It's 300 gms of long grain rice.
2. Prepare 100 gms of jackfruit cut into small pieces.
3. You need 1 Tbsp of Ginger paste.
4. Prepare 1 Tbsp of garlic paste.
5. It's 1 tsp of red chilli powder.
6. You need 1 Tbsp of green chilli paste.
7. Prepare 1 tsp of turmeric powder.
8. Prepare 1 tsp of cumin powder.
9. You need 1 of medium size onion paste.
10. You need 1 of medium size onion chopped.
11. Prepare 2 Tbsp of ghee.
12. Prepare 60 gms of mustard oil.
13. It's 1 of green cardamom.
14. You need 1 tsp of crushed pepper.
15. You need 1/2 tsp of garam masala powder.
16. Prepare 3 of cloves.
17. You need 1/4 cup of yoghurt.
18. Prepare 1/2 tsp of saffron dipped in 1/3 cup warm milk.
19. You need 1 Tbsp of Rose water.
20. Prepare 1 Tbsp of kewra.
21. It's 1 of ” ginger sliced.
22. You need 1-2 of green chillies slit.
23. It's of Salt as per taste.

Jackfruit Biryani step by step

1. Wash and a oak the long gram rice for 20 mins. In a bowl heat water and add little salt and little oil and add the rice. Once 2/3 done drain the water and spread on a plate.
2. In a bowl to the jackfruit pieces add ginger paste, garlic paste, green chilli paste, cumin powder, crushed pepper, garam masala powder, red chilli powder, turmeric powder and marinate for 15 mins and set aside..
3. Beat the yoghurt and set aside.
4. In a wok add oil and heat. Add marinated jackfruit and fry for 2 mins and set aside. In the same oil add cardamom and cloves and fry for few seconds. Add chopped onions and fry till golden in colour.
5. Add yoghurt and stir well. Add the fried jackfruit and sprinkle a little water. Cover and cook for 10-12 mins till the jackfruit is tender.
6. In a heavy bottomed bowl smear with ghee and place the fried jackfruit with the gravy and cover with cooked rice. Sprinkle saffron milk, Rose water, kewra and maybe a little water if needed..
7. Sprinkle ginger, green chilli, cover with a tight lid and cook for 10 mins on slow flame until rice steams..
8. Serve hot.