Jackfruit (Vegan) Biryani, a vegetarian version of the classic biryani, is a tasty and attractive alternative. Because of its meaty texture, jackfruit is an excellent meat alternative in biryani, soaking up all the delicious spices and flavours. Indulge in the flavours of aromatic spices, delicate jackfruit, and fresh veggies in this hearty one-pot dinner.
Layers of aromatic rice and seasoned meat or veggies make up the signature Biryani dish, a popular Indian mainstay. throughout its many manifestations, it has a long and illustrious history throughout the Indian subcontinent. Vegan Jackfruit Biryani is a contemporary take that satisfies the need of plant-based food lovers without sacrificing flavour or texture.
Vegan Jackfruit Biryani is a delicious and healthy take on the traditional biryani dish. Using fresh, aromatic spices and a layering method are the secrets to this dish’s success. Each bite is a scrumptious explosion of flavour because to the jackfruit’s exceptional flavour absorption.
Vegan Jackfruit Biryani
Ingredients
For the Biryani:
- 1 cup basmati rice
- 1 can 400 grams young green jackfruit in brine or water, drained and rinsed
- 2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 tomatoes chopped
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 2 green chilies slit
- 1 cup mixed vegetables carrots, peas, green beans, chopped
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh coriander leaves chopped
- 1/2 cup coconut milk or vegan yogurt
- 1/4 cup fried onions store-bought or homemade
For the Spice Mix:
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1- inch cinnamon stick
- 1 bay leaf
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder optional
- Salt to taste
For Garnish:
- Fresh coriander leaves chopped
- Lemon wedges
Instructions
Step 1: Prepare the Rice
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook for 5-6 minutes until the rice is 70-80% cooked. Drain the rice and set aside.
Step 2: Prepare the Jackfruit
- If using canned jackfruit, drain and rinse well. Cut the jackfruit pieces into smaller chunks, removing any seeds.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the jackfruit and sauté for 5-7 minutes until lightly browned. Remove and set aside.
Step 3: Prepare the Biryani Base
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 1-2 minutes until fragrant.
- Add the sliced onion and sauté until golden brown.
- Add the minced garlic, ginger, and slit green chilies, and sauté for another 2 minutes.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the ground turmeric, ground coriander, ground cumin, garam masala, red chili powder (if using), and salt. Mix well to combine the spices with the onion-tomato mixture.
Step 4: Add the Vegetables and Jackfruit
- Add the mixed vegetables and sauté for 2-3 minutes.
- Add the browned jackfruit and mix well.
- Stir in the coconut milk or vegan yogurt, fresh mint leaves, and fresh coriander leaves. Cook for another 5 minutes until the vegetables are tender and the flavors are well combined.
Step 5: Layer the Biryani
- In a large, heavy-bottomed pot or Dutch oven, spread a layer of the jackfruit-vegetable mixture.
- Add a layer of the partially cooked rice on top.
- Repeat the layers, ending with a layer of rice.
- Sprinkle the fried onions over the top layer of rice.
- Cover the pot with a tight-fitting lid. Cook on low heat for 15-20 minutes, allowing the biryani to steam and the flavors to meld together.
Step 6: Garnish and Serve
- Garnish the biryani with fresh coriander leaves and lemon wedges.
- Serve hot with raita or a side salad.
Tips and Information
Tips and Information
- Jackfruit: Use young green jackfruit in brine or water, not the ripe sweet variety. Fresh jackfruit can also be used if available.
- Spices: Adjust the amount of spices according to your taste preference. You can add more garam masala or red chili powder for extra heat.
- Vegetables: Feel free to add your favorite vegetables like bell peppers, cauliflower, or zucchini.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Vegan Jackfruit Biryani will captivate biryani connoisseurs and those curious about plant-based alternatives. It’s a flexible dish that goes well with raita or a side salad, but it also stands on its own. Now that we have the ingredients, let’s make this healthy and tasty meal!