"
Incredible depth of flavor, vegetarian heaven!|My meat-loving husband requested seconds!|Barberries add perfect sweet-tart balance!|Worth the effort for special occasions!|Fragrant spices transported me to India!|Better than restaurant versions I've tried!|Perfect rice texture, not mushy!|Impressed my Indian mother-in-law!
"
Awadhi Jackfruit Biryani Recipe
Learn how to make authentic Awadhi Jackfruit Biryani at home with this easy recipe. The traditional dum cooking method seals in flavors, creating layers of aromatic rice and tender jackfruit. Perfect for special occasions or weekend cooking projects!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g young green jackfruit (canned in water, not syrup)</li>
<li class="ingredients-single-item">500g basmati rice</li>
<li class="ingredients-single-item">3 large onions, thinly sliced</li>
<li class="ingredients-single-item">4 tbsp ghee (or vegetable oil for vegan option)</li>
<li class="ingredients-single-item">4 cloves</li>
<li class="ingredients-single-item">4 green cardamom pods</li>
<li class="ingredients-single-item">2 black cardamom pods</li>
<li class="ingredients-single-item">1 cinnamon stick</li>
<li class="ingredients-single-item">2 bay leaves</li>
<li class="ingredients-single-item">1 star anise</li>
<li class="ingredients-single-item">1 tsp cumin seeds</li>
<li class="ingredients-single-item">1 tsp coriander seeds, crushed</li>
<li class="ingredients-single-item">4 garlic cloves, minced</li>
<li class="ingredients-single-item">2 cm piece ginger, grated</li>
<li class="ingredients-single-item">2 green chilies, finely chopped</li>
<li class="ingredients-single-item">2 medium tomatoes, chopped</li>
<li class="ingredients-single-item">1 tsp turmeric powder</li>
<li class="ingredients-single-item">1 tbsp coriander powder</li>
<li class="ingredients-single-item">1 tsp garam masala</li>
<li class="ingredients-single-item">1/2 tsp red chili powder (adjust to taste)</li>
<li class="ingredients-single-item">1/2 tsp saffron strands, soaked in 3 tbsp warm milk</li>
<li class="ingredients-single-item">30g dried barberries (or substitute with cranberries)</li>
<li class="ingredients-single-item">40g sultanas</li>
<li class="ingredients-single-item">30g fresh mint leaves</li>
<li class="ingredients-single-item">30g fresh coriander leaves</li>
<li class="ingredients-single-item">250ml vegetable stock</li>
<li class="ingredients-single-item">Salt to taste</li>
<li class="ingredients-single-item">2 tbsp plain flour mixed with water (for sealing)</li>
<li class="ingredients-single-item">2 tbsp rose water (optional)</li>
</ul>
<ol class="no-list-style"">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by washing the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Soak the washed rice in cold water for 30 minutes, then drain well and set aside.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Drain the canned jackfruit and rinse well. Cut each piece into smaller chunks, removing any tough core parts if present. Pat dry with kitchen paper and set aside. This will be our meaty substitute that absorbs all the wonderful spices.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Heat 2 tablespoons of ghee in a large, heavy-bottomed pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for about 15-20 minutes, stirring frequently, until they turn a deep golden brown. Remove half of the fried onions and set aside for garnishing later.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
To the remaining onions in the pan, add the whole spices - cloves, green and black cardamom pods, cinnamon stick, bay leaves, star anise, and cumin seeds. Sauté for 1-2 minutes until fragrant. Now add the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes, stirring continuously to prevent burning.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Add the jackfruit pieces to the pan and stir well to coat them with the spice mixture. Cook for 5 minutes until the jackfruit starts to brown slightly. Now add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt to taste. Mix well and cook for another 5-7 minutes until the tomatoes break down and oil starts to separate from the masala.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Pour in the vegetable stock, stir well, and bring to a simmer. Cover and cook on low heat for 15-20 minutes until the jackfruit is tender and has absorbed the flavors. The mixture should be moist but not too watery. If needed, increase the heat to reduce excess liquid. Sprinkle half of the garam masala over the jackfruit mixture and stir well.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
While the jackfruit is cooking, prepare the rice. Bring a large pot of water to a boil with 1 tablespoon of ghee and salt to taste. Add the soaked and drained rice, and cook until it's 70% done - the grains should still have a slight bite in the center. This usually takes about 5-6 minutes. Drain immediately and spread the rice on a tray to prevent further cooking.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Take a heavy-bottomed pot with a tight-fitting lid (a Dutch oven works brilliantly). This will be your biryani pot. Grease the bottom and sides with the remaining ghee. Spread half of the jackfruit mixture as the first layer. Sprinkle half of the barberries, sultanas, and chopped mint and coriander leaves over it.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Add half of the parboiled rice as the next layer, spreading it evenly. Drizzle half of the saffron-milk mixture over the rice. If using, sprinkle 1 tablespoon of rose water. Now add the remaining jackfruit mixture, followed by the barberries, sultanas, and herbs, reserving some for garnish.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Top with the remaining rice and drizzle the rest of the saffron milk. Sprinkle the remaining garam masala and the reserved fried onions. Cover the pot with a tight-fitting lid. To create the traditional 'dum' cooking environment, mix the flour with enough water to make a dough-like paste, then use this to seal the edges of the lid to the pot, ensuring no steam escapes during cooking.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 11</h4>
Place the sealed pot on low heat and cook for 25-30 minutes. This slow cooking allows all the flavors to meld together beautifully. If you're using a heavy-bottomed pot, you might want to place it on a tawa or flat pan to prevent the bottom layer from burning.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 12</h4>
Once cooked, remove from heat and let it rest, still sealed, for 10 minutes. This resting period allows the flavors to settle and the rice to finish cooking in the residual heat. When ready to serve, break the seal carefully (watch out for the steam!), and gently fluff the biryani with a fork, taking care not to break the rice grains.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 13</h4>
Serve hot, garnished with the remaining barberries, sultanas, fresh herbs, and a sprinkling of the reserved fried onions. This biryani pairs beautifully with raita or a simple cucumber and mint yogurt.
</li>
</ol>
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Guilty Chef FAQ for
Dishoom
Awadhi Jackfruit Biryani Recipe
What ingredients are used in Awadhi Jackfruit Biryani from Dishoom?
The key ingredients include young green jackfruit, basmati rice, whole spices (cardamom, cinnamon, cloves, bay leaves, star anise), saffron, barberries, sultanas, fresh herbs, and aromatic seasonings. The dish is traditionally sealed with a flour paste during cooking for the authentic dum style preparation.
How to cook Awadhi Jackfruit Biryani from Dishoom at home?
Learn how to cook Awadhi Jackfruit Biryani from Dishoom by preparing tender jackfruit with aromatic spices, layering it with partially cooked basmati rice, then sealing the pot with dough and slow-cooking. This traditional dum method traps steam inside, allowing flavours to meld perfectly while the rice cooks to fluffy perfection with distinct grains.
What makes the traditional dum cooking method essential for authentic biryani?
The dum cooking method creates a sealed environment where steam cannot escape, forcing flavours to circulate and infuse completely. This slow-cooking technique ensures the rice cooks evenly while absorbing aromatic spices, resulting in distinct, non-sticky grains and deeply flavoured jackfruit layers.
Can I substitute jackfruit in this biryani recipe if I can't find it?
Yes, while jackfruit provides the distinctive meaty texture, you can substitute with young raw banana, artichoke hearts, or mushrooms. For non-vegetarians, paneer works well too. The key is ensuring whatever you choose can absorb the aromatic spices while maintaining structure during cooking.
What is the significance of barberries in Awadhi cuisine and where can I find them?
Barberries (zereshk) add a jewel-like appearance and tangy-sweet flavour that balances the richness of Awadhi dishes. These small ruby-red berries are available at Middle Eastern grocery stores, specialist spice shops, or online retailers. Dried cranberries or sour cherries make acceptable substitutes.
More Recipes from
Dishoom
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"recipeIngredient": [
"500g young green jackfruit (canned in water, not syrup)",
"500g basmati rice",
"3 large onions, thinly sliced",
"4 tbsp ghee (or vegetable oil for vegan option)",
"4 cloves",
"4 green cardamom pods",
"2 black cardamom pods",
"1 cinnamon stick",
"2 bay leaves",
"1 star anise",
"1 tsp cumin seeds",
"1 tsp coriander seeds, crushed",
"4 garlic cloves, minced",
"2 cm piece ginger, grated",
"2 green chilies, finely chopped",
"2 medium tomatoes, chopped",
"1 tsp turmeric powder",
"1 tbsp coriander powder",
"1 tsp garam masala",
"1/2 tsp red chili powder (adjust to taste)",
"1/2 tsp saffron strands, soaked in 3 tbsp warm milk",
"30g dried barberries (or substitute with cranberries)",
"40g sultanas",
"30g fresh mint leaves",
"30g fresh coriander leaves",
"250ml vegetable stock",
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"2 tbsp plain flour mixed with water (for sealing)",
"2 tbsp rose water (optional)"
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"text": "Start by washing the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Soak the washed rice in cold water for 30 minutes, then drain well and set aside."
},
{
"@type": "HowToStep",
"name": "Prepare jackfruit",
"text": "Drain the canned jackfruit and rinse well. Cut each piece into smaller chunks, removing any tough core parts if present. Pat dry with kitchen paper and set aside. This will be our meaty substitute that absorbs all the wonderful spices."
},
{
"@type": "HowToStep",
"name": "Fry onions",
"text": "Heat 2 tablespoons of ghee in a large, heavy-bottomed pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for about 15-20 minutes, stirring frequently, until they turn a deep golden brown. Remove half of the fried onions and set aside for garnishing later."
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{
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"name": "Add spices",
"text": "To the remaining onions in the pan, add the whole spices - cloves, green and black cardamom pods, cinnamon stick, bay leaves, star anise, and cumin seeds. Sauté for 1-2 minutes until fragrant. Now add the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes, stirring continuously to prevent burning."
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"name": "Cook jackfruit",
"text": "Add the jackfruit pieces to the pan and stir well to coat them with the spice mixture. Cook for 5 minutes until the jackfruit starts to brown slightly. Now add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt to taste. Mix well and cook for another 5-7 minutes until the tomatoes break down and oil starts to separate from the masala."
},
{
"@type": "HowToStep",
"name": "Simmer jackfruit",
"text": "Pour in the vegetable stock, stir well, and bring to a simmer. Cover and cook on low heat for 15-20 minutes until the jackfruit is tender and has absorbed the flavors. The mixture should be moist but not too watery. If needed, increase the heat to reduce excess liquid. Sprinkle half of the garam masala over the jackfruit mixture and stir well."
},
{
"@type": "HowToStep",
"name": "Parboil rice",
"text": "While the jackfruit is cooking, prepare the rice. Bring a large pot of water to a boil with 1 tablespoon of ghee and salt to taste. Add the soaked and drained rice, and cook until it's 70% done - the grains should still have a slight bite in the center. This usually takes about 5-6 minutes. Drain immediately and spread the rice on a tray to prevent further cooking."
},
{
"@type": "HowToStep",
"name": "Layer ingredients",
"text": "Take a heavy-bottomed pot with a tight-fitting lid (a Dutch oven works brilliantly). Grease the bottom and sides with the remaining ghee. Spread half of the jackfruit mixture as the first layer. Sprinkle half of the barberries, sultanas, and chopped mint and coriander leaves over it."
},
{
"@type": "HowToStep",
"name": "Add rice layer",
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},
{
"@type": "HowToStep",
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"text": "Top with the remaining rice and drizzle the rest of the saffron milk. Sprinkle the remaining garam masala and the reserved fried onions. Cover the pot with a tight-fitting lid. To create the traditional 'dum' cooking environment, mix the flour with enough water to make a dough-like paste, then use this to seal the edges of the lid to the pot, ensuring no steam escapes during cooking."
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}
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}
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