How long does Jackfruit Biryani keep in the fridge?

Jackfruit Biryani keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Jackfruit Biryani ahead of time?

Yes. Jackfruit Biryani is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Jackfruit Biryani?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Jackfruit Biryani

Name: Jackfruit Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 400 g young green jackfruit (canned in brine, drained); 1 cup cooked chickpeas; 2 cups basmati rice, soaked 30 min; 0.75 cup coconut yoghurt; 2 large onions, fried golden (birista); 2 tbsp ginger-garlic paste; 2 green chillies, slit; 1 tbsp biryani masala; 1 tsp turmeric; 2 tsp Kashmiri chilli; 0.25 cup mint; 0.25 cup coriander; 3 tbsp vegan ghee or coconut oil; 0.25 cup warm coconut milk + pinch saffron; 1 tsp salt

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Layered dum

Time: 70 min
Serves: 4
Calories: 470 kcal
Protein: 14 g

0:00 / 1:44

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Method

1Pull jackfruit pieces with a fork into shreds.
2Marinate jackfruit + chickpeas in yoghurt, ginger-garlic, biryani masala, turmeric, chilli, half the birista and herbs for 20 minutes.
3Boil halfway rice in salted spiced water (cardamom, cinnamon, bay) to 70%; drain.
4Cook the marinated jackfruit on medium for 6 minutes till it absorbs the masala.
5Layer: jackfruit at the base, half the rice, herbs and birista, repeat. Drizzle saffron coconut milk and vegan ghee.
6Cover tight; dum on highest heat 3 minutes, then lowest 30 minutes. Rest 10 minutes, fluff gently.

About this recipe

Young jackfruit pulls into chicken-like fibres. Paired with chana for the protein hit.

Ingredients

Method

About this recipe

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