Jackfruit Biryani With Burrani Raita And Pudina Dip Recipe

Cooking Directions

• STEP 1.Start by marinating the jackfruit pieces with yogurt, ginger-garlic paste, and spices.
• STEP 2.In a separate pan, heat oil and fry onions until golden brown. Remove half of the fried onions and set aside for garnishing.
• STEP 3.Add the marinated jackfruit to the pan and cook until tender. In another pot, cook the basmati rice with whole spices and saffron.
• STEP 4.Layer the cooked rice and jackfruit in a biryani pot, sprinkle with fried onions and fresh herbs. Cover and cook on low heat for 15-20 minutes.
• STEP 5.For the Burrani Raita, mix yogurt, grated cucumber, minced garlic, and salt. Chill in the refrigerator until serving.
• STEP 6.For the Pudina Dip, blend mint leaves, coriander leaves, green chilies, lemon juice, and salt until smooth. Serve alongside the biryani.
• STEP 7.Serve the Jackfruit Biryani hot with Burrani Raita and Pudina Dip. Enjoy!

Cooking Tips

• Make sure to use tender jackfruit for this recipe to achieve a meat-like texture.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• Garnish the biryani with fried onions and fresh herbs just before serving for added flavor and presentation.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a splash of water to prevent drying.
• Serve the biryani with additional raita and dip on the side for a complete and satisfying meal.