Jackfruit ranks among the top for largest fruits and this jackfruit biryani recipe is no different! If you love jackfruit, then you must try this delicious jackfruit biryani.
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This homemade biryani rice dish combines the amazing flavors of raw jackfruit, ground spices, and long-grain rice like basmati rice.
And to make it even better, this recipe can be made in an Instant Pot for a hassle-free cooking experience!
With this recipe, I have my new favorite way of enjoying fresh jackfruit.
If you like vegan biryani recipes, try my Vegan dum biryani, Vegetable biryani, and aloo biryani recipes.
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Why this recipe works
- Jackfruit biryani gives a meaty texture if you miss that in vegan option.
- Instant Pot helps to cook the biryani in a fraction of time and also locks in all the flavors, making it more delicious. There's is no need for a traditional pressure cooker.
- This recipe uses traditional Indian fragrant spices like garam masala, cumin, star anise, and coriander, which give it an authentic taste.
- It's a one-pot meal that saves you from doing multiple dishes.
- This vegan biryani is a great option when you need variety, especially during special occasions.
Ingredients
- Basmati rice: Look for extra-long grain rice, it gives amazing texture to biryani.
- Jackfruit chunks: I bought frozen green jackfruit from the Asian market. If you can't find it, you can use canned jackfruit.
- Onions and tomatoes: Sliced onions and chopped tomatoes form the base of this biryani.
- Ginger-garlic paste: A staple in Indian cooking, ginger-garlic paste adds a depth of flavor to this recipe.
- Whole spices: The traditional whole spices like garam masala, cumin seeds, coriander seeds, turmeric powder, bay leaf, cinnamon stick, star anise make all the difference in this dish.
- Plant-based yogurt: I use plain plant-based almond yogurt to make the biryani more creamy and add a tangy flavor. You can also use regular yogurt if you're not vegan.
- Cashews: Adding cashews gives a nice nutty flavor and texture to the biryani.
- Mint and cilantro: Chopped fresh herbs add freshness and an authentic Indian touch to this dish.
- Biryani masala: This store-bought masala blend adds a rich and aromatic flavor to the biryani.
Instructions
Add yogurt, ½ teaspoon red chili powder, a pinch of turmeric, and salt in a large bowl and mix well.
Cut the jackfruit into bite-sized pieces.
Marinate the tender jackfruit cuts with this spice mixture and set them aside.
Add olive oil to a heated Instant Pot and let it heat for 1 minute.
Add cumin seeds, and wholes spices like mace, star anise, cloves and cinnamon stick. Let the spices splutter for 30 seconds.
Add bay leaves, chopped garlic cloves, ginger, and sliced onions. Sauté till they turn translucent and golden brown.
Add the marinated jackfruit pieces to the pot and mix well.
Add mixed vegetables, mint leaves, biryani masala, garam masala and Kashmiri red chilli powder to the pot. Mix well.
Add basmati rice, and proportionate amount of water, and kewra water(rose water), and give everything a good mix. Close the lid of the Instant Pot and cook on high pressure for 5 minutes.
Once cooking is complete, let it naturally release for 10 minutes before opening the valve to release any remaining pressure.
Once cooking is complete, let it naturally release for 10 minutes before opening the valve to release any remaining pressure.
Garnish with chopped cilantro and roasted cashews before serving hot. Enjoy your delicious instant pot jack fruit biryani!
Top tips
- If you are using canned jack fruit, make sure to drain and rinse it well before using.
- Check to make sure it is not ripe jackfruit. Ripe fruit does not suit biryani.
- Adjust the spice level according to your preference by adding more or less chili powder and garam masala.
- You can also add other vegetables like carrots, peas, or cauliflower to make this dish even more nutritious.
- To achieve a more authentic taste, soak the basmati rice for 15 minutes before cooking. This helps the rice grains become fluffy and not sticky.
- You could add saffron threads soaked in a little warm milk for an added touch of color and flavor.
- Don't skip the kewra water, it adds a beautiful aroma to the biryani. You can find it at any Indian or Asian grocery store.
- To make this dish more indulgent, you could add fried crispy onions on top before serving. Just slice an onion thinly and fry it until golden brown.
Recipe FAQ
Yes, you can make this biryani on the stovetop as well. Follow all the instructions until step 6 and then cook it covered for about 20 minutes on low heat.
You can freeze this dish in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating it in a pan over medium heat or microwave.
Biryani masala adds a unique and rich flavor to this dish, but if you can't find it or don't have it on hand, you can add extra garam masala or curry powder.
Serving and storage
This recipe can be served as a main dish with raita (yogurt dip) or as a side dish with other Indian curries.
It's also perfect for meal prep as it stays well in the fridge for up to 3-4 days. So make a big batch and enjoy delicious biryani throughout the week!
So next time you're craving some Indian flavors, give this instant pot jackfruit biryani a try and impress your friends and family with this unique and tasty dish.
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📖 Recipe
Instant Pot Jackfruit Biryani (Kathal Biriyani)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup basmati rice
- 11 oz tender jackfruit cuts
- 1 teaspoon ginger
- 3 garlic cloves - chopped
- 4 star anise
- 2 small bayleaves
- 1 mace
- 4 clove spice
- 1 inch cinnamon stick
- ½ teaspoon red chili powder - mediumt spicy
- ½ teaspoon garam masala
- ⅓ teaspoon turmeric powder
- salt to taste
- 2 tablespoon olive oil
- 1 ½ teaspoon biryani masala
- ½ cup plain yogurt - almond or cashews
- 10 mint leaves
- 2 tablespoon cashews - roasted
- 1 ½ cups frozen vegetables
- 1 onion - sliced
- 1 ½ tablespoon kewra water
- ½ teaspoon cumin seeds
- 1 ½ cups water
Instructions
- Add yogurt, ½ teaspoon red chili powder, a pinch of turmeric, and salt in a large bowl and mix well.½ cup plain yogurt
- Cut the jackfruit into bite-sized pieces.11 oz tender jackfruit cuts
- Marinate the tender jackfruit cuts with this spice mixture and set them aside.
- Add olive oil to a heated Instant Pot and let it heat for 1 minute.2 tablespoon olive oil
- Add cumin seeds, and wholes spices like mace, star anise, cloves and cinnamon stick. Let the spices splutter for 30 seconds.4 star anise, 1 mace, 4 clove spice, 1 inch cinnamon stick, ½ teaspoon cumin seeds
- Add bay leaves, chopped garlic cloves, ginger, and sliced onions. Sauté till they turn translucent and golden brown.1 teaspoon ginger, 3 garlic cloves, 2 small bayleaves, 1 onion
- Add the marinated jackfruit pieces to the pot and mix well.
- Add mixed vegetables, mint leaves, biryani masala, garam masala and red chilli powder to the pot. Mix well.½ teaspoon garam masala, ⅓ teaspoon turmeric powder, 1 ½ teaspoon biryani masala, 1 ½ cups frozen vegetables, ½ teaspoon red chili powder
- Add basmati rice, and proportionate amount of water, mint leaves, and kewra water(rose water), and give everything a good mix. Close the lid of the Instant Pot and cook on high pressure for 5 minutes.1 ½ cup basmati rice, salt to taste, 1 ½ tablespoon kewra water, 1 ½ cups water, 10 mint leaves
- Once cooking is complete, let it naturally release for 10 minutes before opening the valve to release any remaining pressure.
- Garnish with chopped cilantro and roasted cashews before serving hot. Enjoy your delicious instant pot jack fruit biryani!2 tablespoon cashews
Notes
- If you are using canned jack fruit, make sure to drain and rinse it well before using.
- Check to make sure it is not ripe jackfruit. Ripe fruit does not suit biryani.
- Adjust the spice level according to your preference by adding more or less chili powder and garam masala.
- You can also add other vegetables like carrots, peas, or cauliflower to make this dish even more nutritious.
- To achieve a more authentic taste, soak the basmati rice for 15 minutes before cooking. This helps the rice grains become fluffy and not sticky.
- You could add saffron threads soaked in a little warm milk for an added touch of color and flavor.
- Don't skip the kewra water, it adds a beautiful aroma to the biryani. You can find it at any Indian or Asian grocery store.
- To make this dish more indulgent, you could add fried crispy onions on top before serving. Just slice an onion thinly and fry it until golden brown.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi
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