cook jackfruit biryani

Biryani is one of the most appetizing meals loved by everyone. Kathal biryani, also known as Jackfruit Biryani, is a delicious recipe that you must try this summer. To make a delicious and mouth-watering biryani at home, you don't always need to have chicken or meat in it. In flu seasons, when it is advised not to eat mutton or chicken, jackfruit can be a great substitute as it tastes just like chicken and has a similar texture like both red meat and chicken. Jackfruit Biryani is a perfect combination of meaty vegetable with long grains and fragrant basmati rice. It gets the delectable flavours with a melange of spices and biryani masala. If you love jackfruit, this is the recipe you must try. It is easy-to-make and you can simply pressure cook this biryani recipe. It takes only 40-minutes to prepare this amazing jackfruit biryani. So, unlike other biryanis, you will not have to wait long to savour it. Make this recipe on special occasions like kitty parties and potlucks, and indulge in a flavoursome meal with your loved ones.

Jackfruit Biryani: Easy Jackfruit Biryani Recipe | How to Make Jackfruit Biryani at Home

jackfruit

basmati rice

Numbers onion

ginger paste

garlic paste

Numbers bay leaf

black pepper

garam masala powder

biryani masala powder

red chilli powder

0 As required salt

water

mustard oil

cilantro

mint leaves

yoghurt (curd)

turmeric

0 As required cashews

To prepare the delicious jackfruit biryani, place a large pressure cooker on medium flame. Heat 4 tbsp oil and add bay leaf and whole black pepper. Add thinly chopped onion and saute for a minute.

Now, add ginger-garlic paste and saute till onions are golden brown. Add red chilli powder, salt as per taste, and mix well.

Put jackfruit in the pressure cooker and saute for a minute. Cover lightly and cook for 3 minutes. Stir occasionally.

Add biryani masala, garam masala, turmeric, yoghurt to the cooker and mix well. Cover and let it cook for another 3 minutes. This will help jackfruit to absorb all the flavours and soften.

Now, add the rice, stir to mix well and cook for 3 minutes. Add water and close the lid. Pressure cook on high till 3-4 whistles. Turn off the flame and let the pressure cooker cool.

Open the lid of the pressure cooker once it is at normal temperature and all the steam is out. Take out the kathal biryani and let it cool. Plate the biryani, and garnish with cashews, chopped cilantro and mint leaves. Serve hot with raita and green chutney.

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