A quick and flavorful biryani made with tender jackfruit, aromatic spices, and fragrant basmati rice, perfect for a gluten-free and vegan meal.
Ingredients: 1 cup basmati rice, soaked and drained. 200g raw jackfruit kathal, diced. 1 onion, thinly sliced. 1 tomato, chopped. 2 green chilies, slit. 1 tablespoon ginger-garlic paste. 1/2 cup mixed vegetables carrot, peas, bell pepper, chopped. 1/4 cup chopped mint leaves. 1/4 cup chopped coriander leaves. 1/4 cup coconut milk. 1 teaspoon biryani masala powder. 1/2 teaspoon turmeric powder. 1 teaspoon cumin seeds. 2 tablespoons oil. Salt to taste.
Instructions: Heat oil in a pressure cooker or deep pan. Add cumin seeds and let them splutter. Add sliced onions and saut until golden brown. Add ginger-garlic paste and green chilies, saut for a minute. Add diced jackfruit and saut for 5 minutes. Add chopped tomatoes and cook until they soften. Add mixed vegetables, mint leaves, and coriander leaves. Stir well. Add biryani masala powder, turmeric powder, and salt. Mix thoroughly. Add soaked and drained rice, followed by coconut milk. Stir gently. Add 2 cups of water and mix everything well. Cover the pressure cooker with its lid and cook for 2 whistles if using pressure cooker or until rice is cooked and water is absorbed. Once done, let it rest for 5 minutes, then fluff the biryani gently with a fork. Serve hot, garnished with more coriander leaves, with raita or pickle on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
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