Jackfruit Biriyani Recipe


Indian regional cuisines boast of a number of vegetarian delicacies featuring raw jackfruit and one such culinary gem is Jackfruit Biryani. This exotic delicacy is made from tender raw jackfruit, called Chakka in Malayalam, Panasakaya in Telugu, Pellakai  in Tamil and Kathal in Hindi. It is considered as vegetarian meat because of its meat like texture and flavor.



Raw tender jackfruit pieces 6 cups, cut into 1″ pieces, washed and drained completely
Onions 2, large, finely sliced
Coriander leaves 2 tbsps, finely chopped
Mint leaves 2 tbsps, finely chopped
Saffron few strands
Milk 1/2 cup, luke warm
Salt to taste
Ghee 1 tbsps
Oil 4 tbsps

For marination:

Yogurt 3/4 cup (thick curd)
Green chilies 7-8, make a small slit in them
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp, adjust
Turmeric powder 1/4 tsp
Coriander powder 3/4 tbsp
Coriander leaves 1/2 cup, finely chopped
Pudina 1/2 cup (mint leaves)
Lemon 1
Salt 1 3/4 tsp

Biryani masala, make powder:

Cloves 5
Cinnamon stick 1″, dal chini chekka
Cardamom 3, elaichi
Shah jeera 1/2 tsp
Black pepper corns 10

Ingredients to cook rice:

Basmati rice 4 cups
Cloves 6
Cardamom 3
Cinnamon stick 1″
Bay leaves 3
Marathi mogga 1
Star anise 1
Mint leaves few
Oil 1 tbsp
Salt 1 tbsp
Water as required

Method for making Jackfruit Biryani

  • Boil tender jackfruit pieces in 6 cups of water, 1/2 tsp salt and 1/2 tsp turmeric powder. This should take approx 15-20 mts based on the size of the pieces. Do not over cook, the pieces should cook till soft. Drain.
  • Marinate the cooked tender jackfruit pieces with the ingredients called for ‘marination’ along with biryani masala powder. Keep aside for 1-2 hrs. While the jackfruit is marinating, work on the rest of the preparation. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
  • Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated jackfruit and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the jackfruit pieces. Reduce flame.
  • Spread half of the rice over the jackfruit layer, pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and a tbsp of mint leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and a tbsp of mint leaves pour remaining saffron milk over the rice.
  • Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and keep aside for 2 mts. Place an iron tawa on the stove and increase flame to high. Allow to heat for a mt . Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
  • After 10 mts, remove lid, mix gently and remove into a serving bowl. Serve warm with raita and korma.

If you are rushed for time, you need not keep aside the marinated jackfruit pieces for 1-2 hours. Marinate for 15 mts at least.