Jackfruit Biryani

Jackfruit Biryani

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).


  • 150g rice

  • 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)

  • salt


  • 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 lime and 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 tbls of 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?


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