Jackfruit Biriyani

Jackfruit Biriyani

Growing up, we were fortunate enough to have the exotic, super nutritious and delicious jackfruit at the dinner table. Jackfruit are packed full of essential nutrients and antioxidants and, to top it off, its meaty texture makes it a perfect meat-substitute in curries, tacos and sandwiches, salads, and really anywhere else meat would be used. If you haven’t tried it before, this is the perfect recipe to try out!

This divine recipe is courtesy of our friend Rachna, @indianvegcookclass, and presents the perfect hearty vegetarian substitute for a chicken biriyani!


Prep time: 10 mins

Cook time: 30 mins

Serves: 4-6

 

Maharaja Spice Box ingredients:

  • 1 1/2 tsp cumin seeds
  • 1 3-inch stick of Ceylon cinnamon
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 1 1/2 tsp Kashmiri Chilli
  • 1 tsp coriander
  • 4 Star Anise
  • 8 cardamoms
  • 6 cloves
Other Ingredients
  • 2-3 tbsp olive oil
  • 2 medium brown onions, sliced finely
  • 1 tsp salt
  • 300g frozen jackfruit, thawed

       

      Method

      1. Start cooking 3 cups of rice with 2-3 star anise and 4 cardamoms and a stick of Ceylon cinnamon.
      2. In a large, heavy based pot, heat the oil and add the cumin seeds. Mix until they splutter and add the onions.
      3. Sauté the onions until golden.
      4. Add all the remaining spices and salt. Mix through for 2 mins on medium heat.
      5.  Add the jackfruit and cook on medium flame for 20 minutes until they are cooked through.
      6. Wait until the rice is about 70-80% cooked through then drain the rice and add into the jackfruit masala mixture.
      7. Mix well and cook for 10-15 minutes until rice is cooked through.

      Serve with a mango chutney and a side of yoghurt relish.