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 raita, kachumber. 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: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 500 g young jackfruit (canned), drained; 2 cup basmati rice, soaked 30 min; 1 cup thick coconut yogurt; 2 onions, fried golden; 1 tbsp ginger-garlic paste; 2 tbsp biryani masala; 1 tsp Kashmiri chilli powder; 0.5 tsp turmeric; 6 green cardamom; 4 cloves; 1 inch cinnamon; 2 bay leaves; 0.25 cup mint leaves; 0.25 cup coriander leaves; 1 pinch saffron in warm plant milk; 3 tbsp oil + extra; 1.5 tsp salt

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Dum layered biryani

Time: 60 min
Serves: 4
Calories: 520 kcal
Protein: 12 g

0:00 / 1:40

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Method

1Marinate jackfruit in yogurt, ginger-garlic, biryani masala, chilli, turmeric and salt for 20 minutes.
2Heat oil, drop whole spices, brown quickly marinated jackfruit 8 minutes till browned at the edges.
3Boil rice in salted water with bay leaves till 70% done; drain.
4Layer in a heavy pot: jackfruit, half the rice, mint + coriander + fried onion + saffron milk; repeat.
5Cover tight (foil + lid), dum-cook on lowest heat 20 minutes.
6Rest 10 minutes; fluff gently — grains separate, jackfruit shreds when forked.

About this recipe

Already vegan; young jackfruit holds its own against the masala the way mutton would.

Ingredients

Method

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