Jackfruit Biryani (naturally meaty and plantbased)
Jackfruit Biryani or Kathal ki Biryani is definitely something that you should give a try. It is vegetarian but feels and tastes like meat and of course is made with high quality basmati rice where you can differentiate every grain from each other. Jackfruit, is a tropical fruit which was first identified in South of India centuries back is known to be the meat replacement but high in nutrition option in most homes in the Indian kitchen.
Basmati Rice, What’s that?
Have you ever cooked with Basmati Rice? I am sure most of you have done some time in your life. Atleast people visiting this blog definitely would have tried Basmati Rice. It is pronounced as Bas-mati (unlike bas-maati, bas-muti or some other varations heard often). The name ‘bas’-‘mati’ comes from Sanskrit which means aromatic or fragrant, in this case it’s the rice which has immense amount of flavor and aroma. In ancient Indian writings it was described as having “an aroma of sun-baked wood and meadow flowers”. Only the rice growing by the foothills of Himalayas can be termed Basmati, no other rice in this world! Surprising isn’t it!
Basmati has the lowest glycemic index (GI) making it the best grain for dieter and for diabetes friendly diet as well. The lack of saturated fats helps in providing high amount of fiber which can only mean good things for your body.
Tilda – perfection in every pack
I have recently partnered with Tilda Basmati UK to use their best rice collection available today in the European market. Tilda started in the 70s, the first ones to bring Basmati to Asian families who had moved to the UK. It has been four generations now, but they are still the most popular rice brand selling great variety of high quality rice across Europe. The DNA Fingerprint test conducted by Tilda on every batch of Basmati guarantees purity, allows the Basmati to age naturally in the sun and in gentle milling process; removing starch-releasing grains which could make the rice turn out sticky.
Now let’s get to the food, already!
I am a total fan girl of Jackfruit and when I thought of making a recipe using Tilda’s Grand Extra long Basmati Rice, this dish was on top of my mind. Let me be totally honest with you, it isn’t a weeknight or a quick meal option but more with grandeur and festivity kind dish. Just imagine you are treating your whole family for a meal together on a holiday or Sunday and you want them to enjoy something rich and aromatic, this will be the right fit for you.
I have the recipe right here for you below. This biryani has to be served warm and if you are vegan, you can replace the ghee with vegetable ghee (which is easily available in any Asian store). I paired it with some really easy beetroot raita (yoghurt sauce) to balance the rich flavor with something fresh.
Go win hearts!
A non-compromising, festive dish that you can enjoy with a table full of family gathered around it. I hope you like the recipe and give it a try.
All proportions are in metric system used widely across the world.
Prepping the Biryani rice
Wash Tilda Premium Basmati Rice 3 times under cold water to remove excess starch and soak it in cold water for 30 mins.
After 30 mins, wash the excess water and in a sauce pan add the rice with a tbsp of ghee, 2 bay leaf, 5 pods of cardamom and 4 cloves. Add 3.5 cups of rice along with ½ tsp of salt and bring this to a boil.
Lower the heat and cook it for another 5 mins till it’s 70% cooked. Run it through cold water and drain off the excess water. Keep it away.
Prepping the Jackfruit Masala for the Biryani
In a pan, add 1 tbsp of oil and add black cardamom, peppercorn and sauté for 30 seconds before adding 1 sliced onion and ginger garlic paste. (The other has to be browned in a separate pan.) To make the ginger garlic paste using a pestle mortar pound the cloves of garlic with ginger for a smooth paste.
In the sauce pan add the jackfruit pieces and stir fry them along with the onions. This cooks them well and you don’t need to boil them separately. Cook them on a medium flame along with the onion for 15 mins. Using a fork separate the strands of few blocks of jackfruit for that pulled meat effect.
Now add the spices - turmeric powder, red chilli Powder, Biryani Masala on low heat to the pan. Give everything a good mix.
Add yoghurt now and cook it on a medium flame for another 8 mins. Yoghurt starts releasing oil from the sides. If the mixture s getting too dry, add ½ cup of water.
Preparing the toppings of the Biryani
In a frying pan, add 1 tbsp of oil and once hot add the sliced onion and brown them on medium flame for 15 mins. This makes the onion crunchy and sweet.
Remove the onion on a kitchen towel and keep it away.
In the same pan, add the cashew nuts, almonds and raisins and sauté them for 3-4 mins for a roasted flavour. Keep them away too.
Layering the Biryani
In a heavy bottomed sauce pan or a Dutch oven, add ½ tbsp of ghee. Add ⅓ of the rice to this later followed by ⅓ of the jackfruit mix. Top it with some mint leaves and coriander leaves. Repeat this process 3 times till the rice and mixture are all in. Make small holes in the rice mixture using the back of the spoon to add the remaining ghee. Reserve 1 tbsp of rice separately.
Cover the pan and cook it for another 15-20 mins on low heat. Don’t mix anything yet. After 20 mins Biryani is ready.
Serve this with the crunchy onion and roasted nuts on top and some more coriander leaves. For extra color, soak the strands of saffron in 1 tbsp of milk. Add the rice to this and mix it well. This brings the orange color to the Biryani rice. You can skip this step if you like but just adds more flavor and color.
Beetroot Raita (Beetroot Yoghurt Sauce)
Cut a cooked beetroot into small pieces and mix it well with 1.5 cups of Greek yoghurt. Add ½ tsp of salt and 1 tsp of fresh chopped mint leaves and give it all a mix. Serving it cold is best.
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