Jackfruit Biryani With Burrani Raita And Pudina Dip Recipe

Recipe By Slurrp

Jackfruit Biryani is a flavorful and aromatic rice dish made with tender jackfruit pieces cooked in a blend of spices and basmati rice. The biryani is layered with fried onions, saffron-infused rice, and garnished with fresh herbs. It is served with Burrani Raita, a creamy yogurt dip with garlic and cucumber, and Pudina Dip, a minty and tangy chutney. This vegetarian biryani is a delicious and satisfying meal that will impress your family and friends.

4.9
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Rate
Vegdiet
1hr 40minstotal
1hr Prep
40minsCook
1hr 40m.total
1hr Prep
40m.Cook
Jackfruit Biryani With Burrani Raita And Pudina Dip
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ingredients serve

Ingredients for Jackfruit Biryani With Burrani Raita And Pudina Dip Recipe

  • 0.33 cup Jackfruit Biryani': [' Basmati Rice
  • 0.33 cup Tender Jackfruit, Cut Into Pieces
  • 0.17 cup Yogurt
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Garam Masala
  • 0.17 teaspoon Cumin Seeds
  • 0.17 stick Cinnamon
  • 3/4 Ves
  • 3/4 En Cardamom Pods
  • 0.17 Bay Leaf
  • pinch A Pinch Of Saffron Strands
  • 1/25 cup Fried Onions
  • as required Fresh Coriander Leaves For Garnishing
  • As required Salt To Taste
  • as needed Oil For Cooking
  • 0.17 cup Burrani Raita': [' Yogurt
  • 0.08 cup Grated Cucumber
  • 0.33 cloves Cloves Garlic, Minced
  • As required Salt To Taste
  • 0.17 cup Pudina Dip': [' Fresh Mint Leaves
  • 0.08 cup Fresh Coriander Leaves
  • 0.42 En Chilies
  • 0.17 tablespoon Lemon Juice
  • As required Salt To Taste

Directions: 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.
Nutrition
value
72
calories per serving
3 g Fat2 g Protein9 g Carbs4 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    2g
  • Carbs
    9g
  • Fiber
    4g

MacroNutrients

  • Carbs
    9g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    2mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    4mg
  • Phosphorus
    52mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp