Скачать или смотреть Jackfruit Biryani

My MOST requested recipe is finally here! JACKFRUIT BIRYANI! 😍✨
It's rich, flavorful, and has that melt-in-your-mouth texture that’ll surprise even the most die-hard meat lovers. 💚
Watch the recipe, fall in love, and don’t forget to share it with someone who needs to try this! 🍛✨

Full recipe on my blog: https://myfoodstory.com/jackfruit-bir...

Ingredients
1 kg raw jackfruit cubes (cut into 1 ¼ inch square cubes)
¼ cup + 2 tablespoons cooking oil, divided
1 bay leaf
1 inch cinnamon
4 cloves
2 green cardamoms
1 piece stone flower / patthar phool
1 teaspoon shahi jeera
450 grams thinly sliced onions (4-5 large onions)
100 grams onions (2 large onions) for birista (MFS link for birista)
2 ½ tablespoons ginger garlic paste
3 tablespoons coriander powder
½ teaspoon jeera powder
4 tablespoons shan biryani masala
½ tablespoon red chilli powder
5 green chillies, finely chopped
2 teaspoons salt
2 teaspoons kashmiri chilli powder
3 tomatoes cut into large cubes
¾ cup whisked curds
2 ¼ cups + 2 tablespoons water, divided
½ cup chopped coriander leaves
¼ cup chopped mint leaves, pudina
8 strands of kesar mixed in 2 tablespoons of hot water
3 tablespoons melted ghee

For biryani rice
750 gms basmati rice, approx. 4 cups, rinsed and soaked for 30 minutes
11-12 cups water
2 tablespoons salt
1 bay leaf
1 inch cinnamon
4 cloves
2 green cardamoms
1 piece stone flower / patthar phool
½ teaspoon shahi jeera

Instructions

1.Heat 2 tablespoons of oil in a large pan or cooking pot and fry half the jackfruit cubes on high for 2-3 minutes till they turn light golden. Transfer the fried jackfruit cubes on a plate and repeat the same for the rest of the jackfruit cubes.

2. Heat the remaining ¼ cup of oil in the same pan, add all the whole spices, fry on low for 30 seconds till they sizzle and turn aromatic. add sliced onions and sauté for 7-8 minutes on low till they are golden brown. Add ginger garlic paste, sprinkle 2 tablespoons of water to avoid burning and fry till they turn golden.

3. Add the spice powders - coriander, jeera, biryani masala, red chilli, kashmiri chilli, salt, green chillies & tomatoes and sauté for a minute so they mix well. Add ¼ cup water and cook on low heat till they get roasted well.

4. Add whisked curds along with ¼ cup water and cook on low for 7-8 minutes till the oil floats on top.

5. Add fried jackfruit cubes & sauté for 1-2 minutes to mix them well. Add 1 ¾ cups of water and mix well.

*Cooking jackfruit using pressure cooker: transfer to a pressure cooker and bring it to 1 whistle on high heat. After the first whistle, turn the heat to low and bring to another whistle and turn off the heat. Let the cooker depressurise by itself. Transfer it back to the cooking pot.

*Cooking jackfruit using stove top method: Cook covered on low heat for 30 minutes till the jackfruit is cooked well. Keep stirring in between to ensure the masalas don't stick to the bottom of the pan. Take it off the heat.

6. For cooking biryani rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.

7. Heat a thick bottomed cast iron or any tawa till it becomes hot.
Layering biryani:

8. To the cooking pot with masala jackfruit, sprinkle coriander and mint leaves. Next, layer the rice & spread all over. Drizzle saffron mixed in water. Sprinkle birista onions and ghee all over the rice. Cover with a tight lid and place the cooking pot on the hot tawa and steam for 18-20 minutes. Take off the heat and let it rest for 30 minutes to 1 hour and serve.

Full recipe on my blog: