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We hope you got insight from reading it, now let’s go back to jackfruit biriyani recipe. To make jackfruit biriyani you only need 23 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Jackfruit biriyani:
- Get 1 jackfruit, peeled, cut into big pieces and deep fried
- Take 1 1/2 cups basmati rice soaked in water for 15 minutes
- Prepare 2 bay leaves
- Get 3-4 cloves
- Get 5 green cardamom pods
- You need 4 brown cardamom pods
- Provide 1 inch piece of cinnamon
- Use 1 tsp black cumin seeds
- Use 1 1/2 cups thick curd
- Use 1 cup fried onion
- You need To taste Salt
- Provide 1 tsp red chilli powder
- Use 1/2 tsp turmeric powder
- Prepare 2 tbsp ginger garlic paste
- You need 1 inch piece ginger cut into thin strips
- Get 2 tbsp ghee
- You need 2 tsp garam masala powder to sprinkle
- Get 1/4 tsp cardamom powder to sprinkle
- Use 2 tbsp coriander leaves finely chopped
- You need 22-26 fresh mint leaves
- Provide 5-6 strands of saffron
- Take 2 tsp milk
- Use 2 tsp rose water
Steps to make Jackfruit biriyani:
- Heat sufficient oil in a pan and deep fry the jackfruit pieces until they turn a light brown in colour
- Heat water in a non-stick pan and add bay leaves, green and brown cardamom, cloves, cinnamon and black cumin
- Now, add the rice and enough salt and bring to a boil and cook until the rice is half done
- Drain the rice and keep aside
- In a deep bottomed non-stick pan, mix yogurt, ¾ cup fried onions, red chilli powder, turmeric powder, ginger strips, green chillies, ginger garlic paste, salt, 1 tbsp ghee, fried jackfruit, and 1 tsp garam masala powder
- Add 1 tsp cardamom powder, 1 tbsp coriander leaves and 8-10 mint leaves and mix well
- Add ¼ cup of boiling water and mix well
- Mix the saffron with 2 tsp boiling water, 2 tsp milk and 2 tsp rose water - - Take half the cooked rice and spread it over the yogurt mixture. Sprinkle a pinch of garam masala powder and green cardamom powder each
- Add 7-8 mint leaves, coriander leaves, the remaining fried onion, ghee and ½ of the prepared saffron milk
- Strain the remaining rice and spread it over the added layer.
- Strew 7-8 mint leaves and the remaining saffron milk over the rice layer.
- Add some ghee. Cover and cook on high heat for first 2 minutes. Then lower the heat and cook for 12-15 minutes till the rice is done. Transfer into a serving bowl and serve hot.
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