JACKFRUIT BIRYANI

Jackfruit Biryani image

Biryani is a fragrant rice casserole whose roots can be traced back to dishes enjoyed by royalty. Usually made with meat, this is a vegetarian version with jackfruit for heartiness and toothsomeness. Layering flavorful ingredients and rice makes it sophisticated dish that requires a bit of attention. The cornerstone of this dish, however, is how it's finished: After layering it's cooked over a low flame in a sealed container, a process known as "dum cooking" (steam cooking) in India. All the flavors come together as the heat permeates the entire dish. My aunt used to make an epic biryani that I looked forward to eating it during the summer holidays.

Provided by Maneet Chauhan

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

Two 20-ounce cans raw jackfruit (about 1 1/2 pounds fresh jackfruit cut into 1-inch chunks can be substituted)
1 cup yogurt
2 cups fried onions, store-bought or homemade from about 2 onions (see Cook's Notes)
1/4 cup mint leaves
1/4 cup chopped cilantro leaves
2 tablespoons fresh ginger-garlic paste (see Cook's Notes)
1 tablespoon fresh lemon juice
1 tablespoon biryani masala (Shan brand if available)
1/2 teaspoon red chili powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1/4 cup vegetable oil
3 cups basmati rice
2 whole cloves
3 whole cardamom pods
One 3-inch cinnamon stick
2 bay leaves
1 tablespoon ghee
3/4 teaspoon kosher salt
2 pinches saffron threads
3 tablespoons milk
5 tablespoons ghee
1/4 cup cashews
1/4 cup golden raisins
3 cups fried onions, store-bought or homemade from about 3 onions (see Cook's Notes)
2 tablespoons chopped cilantro
2 tablespoons chopped mint leaves

Steps:

For the jackfruit: Combine the jackfruit, yogurt, fried onions, mint, cilantro, ginger-garlic paste, lemon juice, biryani masala, chili powder, turmeric and salt in a large bowl and mix well. Marinate 2 hours at room temperature or overnight in the refrigerator.
Heat the oil in a large heavy pot over medium heat. Add the marinated jackfruit and cook until the edges are lightly browned, a few minutes. Cover and simmer until the jackfruit is fork tender, 5 to 7 minutes.
For the basmati rice: Place the rice in a medium bowl and cover with a few inches of water. Soak for 30 minutes.
Drain the rice into a sieve and rinse under running water. Place in a large saucepan and add the cloves, cardamom, cinnamon, bay leaves, ghee and salt. Add 6 cups water. Bring to a boil over medium heat. Reduce the heat so the rice simmers and give it a quick stir. Cook the rice, uncovered, for 15 minutes; it should be about 90% cooked; do not overcook it. Drain out excess water and set the rice aside.
For the layering: Combine the saffron and milk in a cup and set aside to soak for at least 5 minutes.
Meanwhile, place 3 tablespoons ghee in a medium skillet and place over medium heat. Add the cashews and cook, stirring, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the raisins to the ghee in the skillet and repeat. Set aside.
Use a wide, heavy-bottom pan with a tightly fitting lid to layer the biryani. Spread 1 tablespoon melted ghee on the pan. Layer in half the cooked rice first. Top with half the jackfruit. Top with half each of the fried onions, cashews, raisins, cilantro and mint and drizzle with half the saffron milk. Drizzle 1 1/2 teaspoons melted ghee on top. Repeat the layers again with all the remaining ingredients.
Cover the pan with aluminum foil and then cover the foil with the lid. Place the pan over low heat and cook for 20 minutes. After 20 minutes, remove the pan from the heat, and let rest covered for another 15 to 20 minutes.
Remove the lid and aluminum foil. The biryani can be served with raita, pappadums, pickle, etc.