Vegan Jackfruit Biryani | Instant pot kathal biriyani

There is nothing like one pot meal especially if it is a homemade biryani. This rice dish is great for a special occasions,Sunday gathering or a weekend brunch. Biriyani always brings people together. Be it lamb fish or chicken rice. Most meat lovers love it to bits. However, there is something better for vegetarian and vegans. Young jackfruit biryani is delish as white rice is cooked with fragrant spices, fresh mint & crispy onions

Ripe fruit is sweet and eaten raw or used to make sweets.Unripe juicy chunks of jackfruit makes a great alternative for vegetarian meat. This recipe is both vegan and gluten free. Hence a great option for people with allergies. There are different jackfruit recipes that you can make with this vegetable with a meaty texture. Apart from the delicious jackfruit biryani, a simple jackfruit curry or jackfruit burger recipes is an easy meal option. You can also make a tender jackfruit pickle.

Succulent jackfruit pieces marinated to perfection helps the transition much simpler if you miss your meat. Fluffy rice, aromatic spices of Indian cuisine, there is nothing better than this labor of love! Unless you told people this is tender jackfruit biryani, people will confuse vegan biryani for a meat one!

Jump to:

• Equipment
• Ingredients
• Instructions
• Substitution
• Variation - Cook in a pan
• Related links
• Storage
• Food safety
• Top tip
• kathal biryani recipe | jackfruit biryani recipe
• FAQ

Equipment

• Instant pot/ pan
• mixing bowl
• steamer / pressure cooker

Ingredients

For marination:

• unripe jackfruit/ green jackfruit pieces before peeled and diced ( I have used fresh jackfruit, you can use canned jackfruit as well)

• coconut milk
• turmeric powder
• red chili powder
• garam masala powder
• salt

For Biryani

• oil
• cumin seeds
• Spices( green cardamom,black pepper, bay leaves )
• ginger garlic and green chillies
• large onions finely sliced
• fresh coriander,mint chopped
• basmati fragrant basmati rice (soaked in water for 30 mins)
• Salt as per taste
• Fried onions to garnish on top (optional)
• saffron strands in 2 tablespoon warm coconut milk (optional)

Refer to recipe card for details.

Instructions

• Steam the jack fruit chunks for 10 mins or pressure cook for 1 whistle.In instant pot steam the pieces for 10 minutes. depending on the quality of jackfruit , the time it takes to cook it will change. If the pieces are not breaking easily after 10 minutes, cook for a further 5 minutes.

• Mix the coconut milk with spices.

• Marinate the jackfruit in a large bowl. Keep it for 4 hours or overnight in the fridge.

• Heat the instant pot on sauté mode and add 2-3 tablespoon oil. Add the whole spices like an inch cinnamon stick, bay leaf, cumin seeds.

• Add onions with fresh ginger, garlic (or replace by ginger garlic paste)and green chillies with salt. Let it cook on medium flame until golden brown.

• Now, add the jackfruit pieces with the coconut milk and continue to cook on 'medium' in the instant pot for 10 minutes.

• Meanwhile ,heat a pot with water & salt. Add rice to cook partially over medium heat. Approx. 6-7 minutes in boiling water

• Add the chopped cilantro leaves and mint leaves with remaining with salt.Add the partially cooked rice.Once you add rice layer, do not mix, with jackfruit, let this be a layer on top.

• Add coconut milk with saffron on top of rice (optional)

• Add fried onions on top.

• Cover the instant pot and use the slow cook option on 'Low' mode for 15 minutes.
• Open the lid after 15 minutes and serve Biryani.

Substitution

You can use any other vegan milk if you do not have coconut milk for saffron milk mixture. Vegetarians can use milk or yogurt. However, as per Ayurveda combining milk and jackfruit might cause indigestion and skin infections. If you do not have whole spices you can add a tablespoon biryani masala while cooking. You can also use ginger-garlic paste if you do not have fresh ginger garlic.You may add other whole spices like a cinnamon stick, star anise, black cardamom, fennel seeds you have it handy. Green chili and red chilli powder can be adjusted as per taste.

Variation - Cook in a pan

• You can follow the same steps as above to cook in a heavy bottom pan. At the end, cover with a heavy lid and cook on lowest flame for 10-12 minutes.Turn off the heat. Let it rest for 10 minutes and serve the biryani.

Related links

• Jackfruit curry
• Vegan jackfruit sliders | Vegan pulled pork recipe
• Paneer Biryani-Cottage cheese Biryani
• Jackfruit pickle | Kathal ka achar
• Pineapple Biryani

Storage

Store it in refrigerator for 2-4 days. You can also freeze it in the freezer if you choose to eat it later.

Food safety

• Always keep the kitchen ventilated while cooking.
• Always reheat your leftover food.

Top tip

• Wash the rice well before you cook to avoid clumps.

FAQ