Raw Jackfruit Biryani

Raw jackfruit biryani may sound strange at first, but it is actually a fun and interesting dish. Biryani works equally well with vegetables and fruit. Jackfruit is a popular fruit in South East Asia and is noted for its interesting taste and size. The fruit is huge; just one can supply you with enough material to make pots of biryani. The fruit is also noted for its texture and thickness; it’s very chewable and takes some effort to break down by means of the mastication process. Biryani by itself if quite a heavy dish. Add jackfruit to the dish slows down the digestion process and makes you feel satiated longer.

Raw Jackfruit Biryani recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

Jackfruit has a unique sweet taste; it’s delectable and exotic to some and it’s packed with minerals and nutrients that make it the jack of all fruits. Jackfruit is an excellent source of phytonutrients, electrolytes, fat, fiber, protein, vitamins A, C, K, and niacin. Jackfruit also helps to improve digestion due to its large content of dietary fiber.

Ingredients

long grain Basmati rice: 2 cups

salt: 2 tsp

water: 4 cups

bay leaves: 2

green cardamoms: 2-3

cinnamon stick: 2 piece

cloves: 3-4

vegetable oil: 3 tbsp

Ghee: 3 tbsp

raw jackfruit: 500 g

shahi zeera: 1 tsp

onions –thinly sliced: 1 1/2 cup

finely chopped ginger: 2 tsp

green chillies: 3-4

yogurt: 1 cup

red chilli powder: 1 tsp

garam masala powder: 1/2 tsp

chopped mint: 2 tbsp

chopped coriander: 2 tbsp

salt to taste

onions—fried golden: 1/2 cup

mint leaves--chopped: 2 tbsp

roasted cashew nuts: 10-12

roasted raisins: 15-20

strands saffron soaked: 10-15

milk: 1 tbsp

How To Make Raw Jackfruit Biryani

For the Rice

1. Wash the rice and soak in enough water for 30 minutes.
2. Drain the water and add the rice to a heavy bottom pan along with 4 cups of water. Season with salt and toss in bay leaves,green cardamoms, cinnamon and cloves.
3. Cook the rice until it is 80% done.

For the Masala

1. Heat oil in a pan.
2. Once the oil is hot, add jackfruit and fry until golden brown.
   Remove from the pan and set aside.
3. Heat ghee and add shahi zeera and onion.Fry until onion turns a golden brown.
   Add ginger and green chillies and fry for a minute.
   Add yogurt, red chilli powder, garam masala powder, and fried jackfruit.
4. Cook for 3-4 minutes.
   Add mint, coriander, and salt.
5. Cook covered until the jackfruit is done.

Note: Add a splash of water if necessary.

Assembling the Biryani

1. Add the jackfruit masala in a pan.
2. Sprinkle somefried onions, mint leaves, cashew nuts and raisins.
3. Cover with cooked rice.
4. Top with the remaining golden fried onions, mint leaves, cashew nuts, raisins, and saffron soaked in milk.
5. Cover the pan tightly and cook on very low heat for 10-15 minutes.
6. Remove the pan from heat and let rest for another 10 minutes.
7. Fluff with a fork.
8. Serve and enjoy!

Trivia

The jackfruit tree can produce up to 250 jackfruits in a single year.