Vegan Jackfruit Biryani

Name: Vegan Jackfruit Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups (400 g) aged basmati rice, rinsed in several changes of water until it runs mostly clear, then soaked in cold water for 30 minutes and drained; 8 cups (1900 ml) water, for parboiling; 1 tablespoon (18 g) fine sea salt; 2 whole bay leaves; 4 whole green cardamom pods, lightly crushed; 4 whole whole cloves; 1 2-inch piece (5 g) cinnamon stick; 40 ounces (1130 g) young green jackfruit in brine or water, two 20-oz (565 g) cans, drained and rinsed (about 500 g drained), tough cores trimmed away, pieces halved or shredded into bite-size chunks, squeezed and patted dry; 1 cup (240 g) unsweetened plain coconut yogurt, stirred smooth; 2 tablespoons (14 g) biryani masala powder; 1 teaspoon (3 g) Kashmiri chili powder; ½ teaspoon (1½ g) ground turmeric; 1 tablespoon (8 g) fresh ginger, peeled and finely grated; 5 cloves (15 g) garlic cloves, finely grated or minced; 1 tablespoon (15 ml) fresh lemon juice; 1 teaspoon (6 g) fine sea salt, plus more to taste; 3 tablespoons (45 ml) neutral oil such as avocado or sunflower; 1 teaspoon (2 g) cumin seeds; 2 medium (250 g) ripe tomatoes, finely chopped; 2 whole (14 g) green chilies (serrano or Indian), slit lengthwise; 1½ cups (70 g) crispy fried onions, store-bought or homemade, divided in half; ½ cup (20 g) fresh mint leaves, loosely packed, roughly chopped; ½ cup (20 g) fresh cilantro, loosely packed, roughly chopped; ¼ teaspoon (½ g) saffron threads, pinch, lightly crushed; 3 tablespoons (45 ml) unsweetened plant milk (oat or soy), warmed until hot to the touch; 2 tablespoons (28 g) vegan butter or refined coconut oil, melted

From the MyKitchenBank Kitchen

Tender young green jackfruit is marinated in spiced coconut yogurt, layered with saffron-scented basmati and crispy fried onions, then sealed and steamed dum-style until fragrant and fluffy.

Prep: 30 min
Cook: 50 min
Wait: 40 min
Total: 2 hr
Makes: About 8 cups biryani (6 servings)

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Ingredients

6 servings

For the rice
2 cups (400 g) aged basmati rice, rinsed in several changes of water until it runs mostly clear, then soaked in cold water for 30 minutes and drained
8 cups (1900 ml) water, for parboiling
1 tablespoon (18 g) fine sea salt
2 whole bay leaves
4 whole green cardamom pods, lightly crushed
4 whole whole cloves
1 2-inch piece (5 g) cinnamon stick
For the jackfruit masala
40 ounces (1130 g) young green jackfruit in brine or water, two 20-oz (565 g) cans, drained and rinsed (about 500 g drained), tough cores trimmed away, pieces halved or shredded into bite-size chunks, squeezed and patted dry
1 cup (240 g) unsweetened plain coconut yogurt, stirred smooth
2 tablespoons (14 g) biryani masala powder
1 teaspoon (3 g) Kashmiri chili powder
½ teaspoon (1.5 g) ground turmeric
1 tablespoon (8 g) fresh ginger, peeled and finely grated
5 cloves (15 g) garlic cloves, finely grated or minced
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (6 g) fine sea salt, plus more to taste
3 tablespoons (45 ml) neutral oil such as avocado or sunflower
1 teaspoon (2 g) cumin seeds
2 medium (250 g) ripe tomatoes, finely chopped
2 whole (14 g) green chilies (serrano or Indian), slit lengthwise
For layering
1½ cups (70 g) crispy fried onions, store-bought or homemade, divided in half
½ cup (20 g) fresh mint leaves, loosely packed, roughly chopped
½ cup (20 g) fresh cilantro, loosely packed, roughly chopped
¼ teaspoon (0.5 g) saffron threads, pinch, lightly crushed
3 tablespoons (45 ml) unsweetened plant milk (oat or soy), warmed until hot to the touch
2 tablespoons (28 g) vegan butter or refined coconut oil, melted

Equipment (7)

5- to 6-quart (4.5–5.5 L) heavy-bottomed pot or Dutch oven with a tight-fitting lid
Large pot, 6-quart (5.5 L), for parboiling rice
Fine-mesh strainer or colander
Large mixing bowl
Aluminum foil
Small bowl for saffron milk
Slotted spoon or spider

Steps

Before you start

Buy young GREEN jackfruit in brine or water, not ripe jackfruit in syrup; the syrup kind is sweet and will ruin the dish.
Use unsweetened, plain coconut yogurt. Sweetened or vanilla versions will make the masala taste off.
Read the whole recipe first: the rice soaks for 30 minutes while you prepare and marinate the jackfruit, so start with the rice.
Have a tight-fitting lid and a sheet of foil ready for sealing the pot for the dum (steam) stage.

1
Soak the rice
- Rinse the basmati in a bowl with cold water, swirling and draining 4 to 5 times, until the water is mostly clear.
- Cover with fresh cold water and leave to soak for 30 minutes.
- Continue with the next steps while it soaks.
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Ready when: Grains look opaque white and are slightly lengthened
Tip: Don't soak longer than 45 minutes or the grains turn fragile and snap during layering.
2
Prep the jackfruit
- Drain the jackfruit and rinse well under cold running water to remove the brine.
- Trim off the hard, woody core pieces and any tough seed bits.
- Halve large pieces or pull them apart into bite-size chunks.
- Squeeze handfuls firmly to remove water, then pat dry with a clean towel.
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Ready when: Pieces feel damp, not wet, and no longer smell of brine
Tip: Thorough rinsing and squeezing is what keeps the biryani from tasting sour or watery.
3
Marinate the jackfruit
- In a large bowl stir together the coconut yogurt, biryani masala, Kashmiri chili powder, turmeric, ginger, garlic, lemon juice and 1 teaspoon salt.
- Fold in the jackfruit until every piece is coated.
- Let it marinate at room temperature while the rice soaks, at least 20 minutes.
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Ready when: Jackfruit is evenly coated in a thick, deep orange-red marinade
Tip: For deeper flavor, marinate up to 12 hours covered in the fridge.
4
Bloom the saffron
- Warm the plant milk until hot to the touch (not boiling), about 30 seconds in the microwave.
- Add the crushed saffron, stir, and set aside to steep until you are ready to layer.
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Ready when: Milk turns a deep golden-orange
5
Cook the masala
- Heat the oil in the 5- to 6-quart pot over medium-high heat.
- Add the cumin seeds and sizzle for 20 to 30 seconds until fragrant and a shade darker.
- Add the green chilies and tomatoes and cook, stirring, for 4 minutes until softened.
- Scrape in the marinated jackfruit and all the marinade.
- Reduce heat to medium and cook, stirring every minute or two, for 8 to 10 minutes, until the sauce is thick and clinging to the jackfruit and oil shimmers at the edges.
- Taste and add salt if needed; it should taste well seasoned, since the rice will dilute it.
- Level the jackfruit in an even layer and turn off the heat.
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Ready when: Sauce is thick, not soupy, and oil shimmers at the edges
Tip: If the sauce looks slightly grainy from the coconut yogurt, that is normal and will not affect flavor.
6
Parboil the rice
- Bring the 8 cups (1.9 L) water to a rolling boil in the large pot over high heat.
- Add the salt, bay leaves, cardamom, cloves and cinnamon stick.
- Drain the rice and add it to the water.
- Boil for 5 to 6 minutes, stirring gently once or twice, until the grains are about 70 percent cooked: they should break easily when pressed between your fingers but still have a firm white core.
- Drain immediately in the strainer, discarding the whole spices only if you prefer (leaving them in adds fragrance).
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Ready when: Grains are longer, break easily, and still have a hard white center when bitten
Tip: Do not cook the rice further now; it finishes in the steam. Overcooked rice turns mushy.
7
Layer the biryani
- Spoon half the parboiled rice over the jackfruit in the pot, spreading it gently without pressing.
- Scatter over half the mint, half the cilantro and half the fried onions.
- Top with the remaining rice, spreading it evenly, then add the remaining herbs and fried onions.
- Drizzle the saffron milk in streaks across the top, then drizzle with the melted vegan butter.
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Ready when: Rice forms an even, fluffy mound with golden streaks
Tip: Don't stir. Distinct layers are the signature of a good biryani.
8
Seal and dum steam
- Cover the pot with a sheet of foil pressed around the rim, then set the lid on top to seal tightly.
- Place over high heat for 2 minutes until you hear steam hissing and see it escaping.
- Reduce to the lowest heat setting and cook for 25 minutes, without lifting the lid.
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Ready when: Steam smells of spices and saffron; a few grains tasted from the top are tender and fully cooked
Tip: If your burner runs hot, set the pot on a flat skillet or heat diffuser to prevent the bottom layer from scorching.
9
Rest the pot
- Turn off the heat and leave the pot sealed and undisturbed for 10 minutes so the steam settles and the grains firm up.
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Ready when: Rice is no longer wet on top and grains separate easily
10
Fluff and serve
- Remove the foil and lid.
- Use a wide spoon to gently dig down to the bottom and lift the layers together so the jackfruit and rice mix with saffron-colored and white grains.
- Pick out the whole spices if desired.
- Serve hot with a cucumber-coconut yogurt raita and lemon wedges.
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Ready when: Rice is fluffy, separate and fully tender, with jackfruit throughout
Tip: Fluff gently from the bottom up so the long grains don't snap.

Good to know

Tips

Squeeze the jackfruit really dry; excess water is the number one cause of soggy biryani.
Undercook the rice to about 70 percent in the parboil; it finishes in the steam.
Make sure the masala is thick before layering. A wet base will make the rice mushy.
A truly tight seal matters. If the lid is loose, press foil around the rim or place a heavy weight on top.

Make ahead

The jackfruit can be marinated up to 12 hours ahead in the fridge. The masala (step 5) can be cooked up to 1 day ahead and refrigerated; reheat gently before layering with freshly parboiled rice.

Storage & reheating

Cool leftovers within 1 hour. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in a covered pan over low heat or in the microwave with 1 tablespoon of water per serving, stirring once, until steaming hot throughout. Do not leave at room temperature more than 2 hours.

Substitutions

unsweetened plain coconut yogurt → Unsweetened soy or almond yogurt. Same amount; the flavor will be slightly tangier and less rich.
biryani masala powder → 1 tablespoon garam masala plus 1 teaspoon ground coriander and ½ teaspoon ground cumin. Won't be quite as complex but works well.
vegan butter or refined coconut oil → Neutral oil or vegan ghee. Use the same amount.
saffron threads → ¼ teaspoon turmeric in the warm milk. Gives color but not saffron's floral aroma.