Instant Pot Jackfruit Biryani (Kathal Biriyani)
Try this easy instant pot recipe for flavorful, protein-packed biryani featuring versatile jackfruit. It's perfect for vegans or anyone wanting to switch up their usual biryani dish!
Servings: 5
Calories: 372kcal
Equipment
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.
Nutrition
Calories: 372kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg