top of page

Jackfruit Biryani

Jackfruit is one vegetable that I really missed when I moved to Australia because we could never find fresh Jackfruit in Perth where I first lived many years. I have a very nostalgic relationship with this strange-looking, large and prickly fruit found everywhere in India.



It is a hard fruit to peel. You have to apply oil on your hands in order to hold it and cut it because the hard skin that covers this deliciously tender and meaty fruit is a pain to work with.



Thankfully I found freshly cut Jackfruit in the Asian vegetable stores when I moved to Sydney. The texture of cooked Jackfruit is like pulled pork or beef; it’s chewy and pretty easy to digest. The tender raw Jackfruit is used to make curries as it resembles meat in flavor. . However, this ripe fruit which has a powerful odor can also be eaten on its own and to make desserts. I also like to take shortcuts and buy my stash from the Uptons Brand, which can be found in most organic shops. This version is soaked in brine so it doesn’t need to be fried for curries. So, I love using this type of Jackfruit as the main ingredient in a Biryani, the famed Rice dish from India the recipe of which is listed below for you.



Recipe (Cooking time 1 hour, Serves 6)


Ingredients


For the Jackfruit:

  • 350 gms raw Jackfruit or 2 cans of jackfruit in brine

  • 2 large Red Onions

  • 2 large Tomatoes

  • 2 tsp Ginger Garlic paste

  • 4 Potatoes cut into chunks

  • 3/4 cup yogurt

  • Coriander leaves 2 tbsps, finely chopped

  • Mint leaves 2 tbsps, finely chopped

For the Rice

  • 1 ½ cup Long grain rice (I use Basmati which can be found in every grocery store)

  • Salt to taste

  • 2 Bay Leaves

  • 1 tsp Caraway seeds

  • Juice of ½ a Lemon

  • 3 Green Cardamoms

  • 3 Cloves

  • 2 cups water to cook the Rice

For the Garnishing:


  • Saffron few strands soaked in ½ cup lukewarm Milk

  • Crispy fried shallots (Found in Asian sections of all grocery stores)

  • 1 tbsp freshly chopped Green Coriander

  • Juice of 1 Lemon


Powdered Spices:

  • 2 tsp Red chili powder or Cayenne pepper

  • 1 tsp Turmeric powder

  • 1 tsp Coriander powder

  • Salt to taste

  • 1 tsp Cumin Seeds

  • 1 tbsp Vegetable Oil or Ghee


Whole Spices

  • 4 Cloves

  • 1 Cinnamon Stick

  • 7 Green Cardamoms

  • 1 Black Cardamom

  • 2 Bay leaves

  • 1-star anise


Method:


If you were using raw Jackfruit, you should fry it first.

Then you will grind the spices listed in the Biryani Masala to a fine powder and marinate the , cook it and then marinate the Fried and cooled Jackfruit with this ma