When it comes to comfort food, few dishes are as universally loved as biryani. With its fragrant, spice-laden rice, aromatic herbs, and a blend of rich textures, it’s a meal that has the power to transport you straight to the streets of South Asia. For vegans or those simply seeking plant-based meals, the challenge often lies in finding alternatives to traditional meat ingredients while maintaining the essence and depth of flavour that make biryani so special. Enter jackfruit – a delicious, meaty-textured fruit that, when used in place of meat, elevates this dish to new heights. In this recipe, we’ll dive into making a Jackfruit Biryani, a satisfying, hearty, and flavour-packed vegan version that’s sure to impress even the most devout biryani enthusiasts.

What Makes Jackfruit Biryani So Special?

Biryani isn’t just rice – it’s a fragrant, multi-layered dish filled with vibrant flavours. The traditional biryani is typically made by layering rice and meat (often chicken, lamb, or beef) with a spiced gravy and cooking it all together until the flavours marry and the rice is cooked to perfection. The key to a good biryani lies in the preparation of the rice and the gravy, the selection of the right spices, and of course, the flavour profile of the main ingredient.

In this vegan version, jackfruit takes the place of meat. Known for its impressive texture and ability to absorb the flavours it’s cooked with, jackfruit is the perfect substitute. It soaks up the spices in the gravy and becomes juicy and tender as it cooks, creating a satisfying bite that mimics the heartiness of meat. Add in saffron-infused basmati rice, fresh herbs like cilantro and mint, and a medley of warm, aromatic spices, and you’ve got yourself a truly exceptional dish that’s both indulgent and nourishing.

The Origins of Biryani

Biryani has a fascinating history and is widely believed to have originated in Persia before making its way to India, where it evolved into numerous regional variations. The word "biryani" comes from the Persian word birian, which means "fried before cooking," referring to the method of preparing the rice and meat separately before layering them together to cook.

In India, biryani became a beloved dish and spread across regions, each adding their own local touches. From the fragrant Hyderabadi biryani to the fiery and tangy Sindhi biryani, the dish has seen many transformations. Whether you prefer your biryani mild or spicy, with potatoes or without, it’s safe to say there is a biryani style for every palate.

Why Jackfruit?

Before we dive into the recipe, let's take a moment to talk about jackfruit, the star ingredient in this dish. Jackfruit is a tropical fruit that's grown primarily in regions like India, Bangladesh, and Southeast Asia. While it’s classified as a fruit, unripe jackfruit is often used as a vegetable due to its neutral flavour and meat-like texture. When cooked, it can mimic the texture of pulled pork or chicken, making it an excellent choice for plant-based versions of meat-heavy dishes like biryani.

Jackfruit is not only versatile, but it’s also packed with nutrients. It's high in fibre, potassium, and vitamin C, making it a healthy addition to any meal. Plus, it's an incredibly sustainable option – it requires far less water and land to grow compared to animal-based protein sources, making it a more eco-friendly choice for environmentally conscious eaters.

Tips for Making the Perfect Jackfruit Biryani

While biryani might seem like a dish best left to seasoned chefs, making a delicious jackfruit biryani is surprisingly straightforward if you follow a few key steps. Here are some tips to help you master this plant-based version of the classic dish:

1. Soak the Rice

The key to perfect biryani rice is ensuring that the grains are fluffy and separate. Start by soaking your basmati rice in water for at least 30 minutes before cooking. This helps the rice expand and cook evenly.

2. Cook the Jackfruit Right

To ensure the jackfruit gets that meaty texture, pan-fry it before adding it to the gravy. This step is essential for giving the jackfruit a golden-brown exterior, which adds both texture and depth of flavour to the final dish.

3. Infuse the Rice with Saffron

Saffron is the secret ingredient that gives biryani its beautiful golden colour and unique aroma. Soak a few strands of saffron in warm plant-based milk and drizzle it over the rice before cooking. This step infuses the rice with a subtle, earthy flavour that’s a hallmark of any great biryani.

4. Layering is Key

Biryani is all about layers – the rice, the gravy, and the herbs. When layering the rice over the cooked jackfruit gravy, resist the temptation to stir everything together right away. Let the layers cook separately for a few minutes before gently combining them to preserve the distinct textures and flavours.

5. Crispy Onions Are a Must

While optional, crispy onions add a delightful crunch and a touch of sweetness that perfectly complements the spiced rice. You can either fry them in oil or make them in an air fryer for a healthier alternative.

Jackfruit Biryani Recipe

Now that we’ve covered the basics, here’s the recipe for a delicious vegan jackfruit biryani:

Ingredients

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 2 bay leaves
• 1 cinnamon stick (2 inches)
• 4-5 black cloves
• 1 black cardamom
• 2 green cardamoms
• 5-6 black peppercorns
• Salt, to taste

For the Jackfruit:

• 2 x 500g cans of jackfruit
• 2 tbsp avocado oil (or neutral oil)

For the Gravy:

• 6-8 strands of saffron
• 3 tbsp plant-based milk
• 3 tbsp avocado oil (or neutral oil)
• 1 medium onion, thinly sliced
• 2-inch piece of ginger, minced
• 6 medium garlic cloves, grated
• 3 green chilies, whole
• 3 medium tomatoes, chopped
• Salt, to taste
• 3 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp red chili powder
• ¼ cup plant-based yogurt
• ½ cup fresh herbs (mint and/or cilantro)

Instructions

1. Prepare the Rice:

   • Soak the basmati rice in plenty of water for at least 30 minutes.
   • While the rice soaks, soak the saffron in 3 tbsp of plant-based milk to release its colour and fragrance.

2. Cook the Rice:

   • Bring a large pot of water to a boil. Add the whole spices and salt.
   • Add the soaked rice to the boiling water. Cook for about 8-10 minutes, or until the rice is ¾ cooked (the grains should still be a little firm).
   • Drain the rice and set it aside.

3. Prepare the Jackfruit:

   • Drain and rinse the jackfruit. Squeeze out any excess water.
   • Heat the avocado oil in a large pan and pan-fry the jackfruit pieces for about 3-4 minutes per side until they are golden and crispy. Set aside.

4. Make the Gravy:

   • In the same pan, heat 3 tbsp of oil and sauté the onions until translucent.
   • Add the ginger and garlic and cook for another 2 minutes.
   • Add the chopped tomatoes and cook until the tomato juices evaporate, creating a rich gravy.
   • Stir in the ground spices (coriander, cumin, turmeric, garam masala, and red chili powder) and cook for 2 more minutes.
   • Add the plant-based yogurt and let it incorporate into the gravy for a few minutes.

5. Combine the Gravy and Jackfruit:

   • Add the pan-fried jackfruit to the gravy, along with half of the fresh herbs.
   • Cover and cook for 10 minutes, stirring occasionally and adding water as needed to keep the gravy moist.

6. Layer the Biryani:

   • In a large pot or Dutch oven, add a layer of the jackfruit gravy.
   • Top with a layer of the partially cooked rice.
   • Drizzle the saffron-infused milk over the rice.
   • Add the remaining herbs on top of the rice. Do not stir – just let the layers sit as they are.

7. Cook the Biryani:

   • Cover the pot, reduce the heat to low, and cook for 10 minutes.
   • After 10 minutes, gently combine the layers, cover again, and let it rest for another 5 minutes.

8. Serve:

   • Top the biryani with crispy onions (fried or air-fried) and extra fresh herbs.
   • Serve with a side of vegan raita or a simple salad for a complete meal.

Final Thoughts

This jackfruit biryani is a perfect example of how plant-based cooking can be both satisfying and full of flavour. Whether you’re a lifelong biryani lover or new to the dish, this vegan twist is sure to delight your taste buds. With its fragrant rice, tender jackfruit, and rich, spiced gravy, it’s a meal that’s perfect for sharing with friends and family – or simply enjoying all to yourself on a cozy evening in.

For those who are looking for more convenient plant-based meals to add to their rotation, Root Kitchen offers a range of delicious, ready-to-eat vegan dishes, including the vegan tikka masala and vegan jalfrezi. If you're craving vibrant, flavoursome vegan Asian food, their menu is perfect for quick, satisfying meals that don’t compromise on taste or quality.

So, the next time you’re in the mood for a comforting, flavour-packed dish, try this jackfruit biryani. It’s more than just a meal; it’s an experience full of spices, textures, and heartwarming flavours that’ll transport you to the streets of South Asia – no passport required.