I have never been a fresh Jackfruit fan and when there were more dishes with it in I was hesitant to try them at first. Fast forward to a few months later & I can confirm cooked canned jackfruit tastes amazing in dishes. From pulled jackfruit to biryanis, I am starting to enjoy it. I don’t think I can stomach the fresh one though – the smell makes me run a mile.
I bought a can of jackfruit and made some biryani using Dishoom’s recipe. I tweaked it a bit, as you do, and it was delicious. Even Kev (who reckons he doesn’t like fake meat enjoyed the dish).
Juice of 1 lime
1 tin (200-250g) canned jackfruit (plain)
2 tsp garlic paste
2 tsp ginger paste
1/4 tsp tumeric
1/2 tsp chilli powder
3 potatoes (medium size)
4 tbls crispy fried onion (I used the premade one)
2 green chillies
75 ml yoghurt
Handful cherry tomatoes
2 tsp garam masala (1 tsp for layering)
1 medium sliced red onion (thin rings if possible, for layering)
handful of chopped coriander (half for layering)
1 pinch saffron mixed with 3 tbls of water (for layering)
oil for cooking
2 tbls melted butter (for layering)
- Wash rice in warm water to remove excess starch then leave to soak in water for about 40 mins. Once soaked, rinse again and then boil the rice with 1/2 juice of lime and 1 tsp salt. You want to boil it until it is just about cooked. Drain off the excess water.
- Pat dry the tinned jackfruit and cut into bite-size chunks. Marinate for 30 minutes with 1 tsp garlic paste, 1 tsp ginger paste, 1/2 tsp chilli powder and 1/2 tsp salt.
- Peel then cut the potatoes into cubes & boil in salted water. Once cooked, drain and set aside.
- Heat oil in a pan. You want just a bit more than what you would have for shallow frying. Fry the jackfruit for about 5 – 10 minutes on medium heat until slightly crispy. Place on a plate with a kitchen towel to drain off excess oil.
- In the same pan fry the potatoes until slightly crispy
- Lightly fry the tomatoes
- Finally, fry the sliced onions until crispy and set aside. These are to top the biryani.
- In a bowl combine the yoghurt, 1 tsp garam masala, 1 tsp garlic paste, 1 tsp ginger paste, half the chopped coriander, 1/2 juice of
limeand sliced green chillies. Mix this into the crispy fried onions (4tbls), jackfruit, tomatoes and potatoes. Add a bit of salt to taste.
- In the same pan, you fried the ingredients, leave about 2
tblsof oil in the pan and on medium heat cook the above mixture for 5 minutes. This is just to cook the yoghurt and combine all the flavours. It will not look totally appetising but that is because you are cooking yoghurt.
- Heat the oven at 180 degrees. Now start layering (my favourite part)
- In an ovenproof deep dish, add the jackfruit mixture
- Layer it with the cooked rice
- Sprinkle 1 tsp garam masala on top of the rice
- Sprinkle the saffron water around too
- Then the melted butter
- Followed by sliced fried onions
- Then with the chopped coriander
- Lastly sprinkle some water on the biryani, cover it with foil and bake for 30 minutes
The biryani is really moist and I would normally have it with yoghurt that is spiced with some chilli powder, cumin powder and salt. On this occasion, I preferred it on its own just because the moisture content was perfect.
Are you a jackfruit fan?