Vegan Jackfruit Biryani - DrNewMed Healthy Recipes for Healthy Eating

Basmati rice is piled with spicy, scrumptious jackfruit pieces that have been cooked in a tomato-onion sauce. This makes for a very wonderful biryani.

Ingredients

2 cups basmati rice
1 can young jackfruit (in brine or water), drained and rinsed
1 large onion, thinly sliced
2 tomatoes, diced
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 green chili, sliced (adjust to taste)
1 tablespoon biryani masala powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/4 cup plant-based yogurt
A handful of fresh mint leaves, chopped
A handful of fresh coriander leaves, chopped
2 tablespoons vegetable oil
Salt to taste
Water as needed

For the garnish

A handful of fried onions
A handful of chopped mint leaves
A handful of chopped coriander leaves
Saffron strands soaked in 2 tablespoons of warm milk (optional)

Instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
Heat oil in a large, deep skillet or a biryani pot over medium heat. Add sliced onions and sauté until golden brown. Remove half of the fried onions from the skillet and set aside for garnish.
Add minced garlic, grated ginger, and green chili to the skillet. Sauté for a minute until fragrant.
Add diced tomatoes and cook until they soften. Then, add the drained jackfruit and cook for another 5 minutes.
In a small bowl, mix together biryani masala powder, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add this spice mixture to the skillet and stir well to coat the jackfruit evenly.
Add plant-based yogurt, chopped mint leaves, and chopped coriander leaves. Mix well and let the jackfruit cook for another 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add soaked and drained rice to the boiling water along with some salt. Cook the rice until it is 70-80% cooked (it should still have a slight bite to it). Drain the rice and set aside.
In the skillet, layer the partially cooked rice over the jackfruit mixture. Sprinkle some fried onions and chopped mint leaves over the rice. If using saffron, drizzle the saffron-infused milk over the rice for a golden color.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for about 20-25 minutes or until the rice is fully cooked and fluffy.
Once cooked, gently fluff the rice with a fork, ensuring that the jackfruit and rice are mixed evenly.

Serve the Vegan Jackfruit Biryani hot with a side of vegan raita or salad.