Raw Jackfruit Biryani | Palaakkai Biryani is yet another version of using raw jackfruit and I should say this is one of the most delicious rice dishes one could make equivalent to non-veg biryani. As I have mentioned in my earlier post for Raw Jackfruit Curry, my grandma used to make stir fry, kootu, korma, etc., with this raw jackfruit but never made this biryani. I planned to try this so many times before, but always ended up making ” Palaakkai pirattal”, one of the favourite dishes of my family as an accompaniment for sambar. This year I didn’t want to miss the opportunity of tasting this yummy biryani and also posting this recipe on the blog!
Here is the recipe!
- Basmati rice – 2 cups
- Raw Jackfruit – ½ No. (small)
- Onion (finely chopped) – 2 Nos.
- Tomatoes (finely chopped) – 3 Nos.
- Ginger garlic paste – 1 tbsp
- Red chilli powder – 1 tsp
- Coriander powder – 1tsp
- Turmeric powder – ¼ tsp
- Biryani masala powder – 1 tsp
- Curd – 2 tbsp
- Coriander |Cilantro (finely chopped) – 2 tbsp
- Mint leaves (finely chopped) – 2 tbsp
- Salt to taste
- Coconut gratings – 2 tbsp
- Red chillies – 2 Nos.
- Fennel seed – ½ tsp
- Khus Khus – ½ tsp
- Oil | ghee – 2 tbsp
- Bay leaf – 1 No.
- Cinnamon – 1” piece
- Cloves – 2 Nos
- Cardamom – 2 Nos
- Fennel seeds – 1 tsp
- Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening.
- Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
- Allow the pressure to release, open the cooker and drain out the pieces and discard the water and keep aside.
- Wash basmati rice in water, drain the water and keep aside.
- Grind the items given “For grinding” into a thick, fine paste by adding little water and keep aside.
- In a pressure pan, heat oil and season with the items given “For Seasoning”.
- Add onions and sauté till it becomes golden brown.
- Add ginger garlic paste and sauté till the raw smell goes off.
- Add tomatoes and sauté till the tomatoes get mashed well.
- Add all the masala powders and sauté till the masala gets cooked well.
- Add the ground paste and curd and cook till the oil oozes out from the masala.
- Now add the pressure cooked jackfruit pieces & salt and cook in simmer for about 5 minutes stirring in between.
- Add the chopped coriander leaves | cilantro, mint leaves and basmati rice. Mix everything well and sauté for about 2 minutes.
- Add 4 cups of water and combine everything. You can check for spice & salt at this stage and you can add if needed. Stir well and close the lid.
- Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.
Your delicious, hot, spicy Jackfruit Biryani is ready to serve! We had this yummy biryani with mixed veg raita!! After tasting this biryani, I really felt very bad for not trying this one for many years! It is that goodJ!
- Jackfruit should be cooked for some time with masala in simmer (step 12), otherwise it will be bland.
- Keep in mind while adding salt at the final stage since we have added salt while pressure cooking jackfruit.
- It is enough if we add cut raw jackfruit pieces measuring ¾ to 1 cup for 2 cups of rice.
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