Biryanis & Pulav · Andhra Pradesh

Jackfruit Biryani (Panasa Pottu)

Andhra's favourite meat-free biryani: chunks of raw jackfruit fried, marinated in a spicy yogurt masala and sealed under basmati until they turn meaty and tender.

Jackfruit Biryani (Panasa Pottu)

Prep 40 min · Cook 50 min · Total 90 min + 30 min marinade · Serves 4

Ingredients

Jackfruit

  • 600 g Raw (tender green) jackfruit, peeled and cut into 3 cm chunks
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 3 tbsp Oil, for frying

Marinade

  • ¾ cup Thick yogurt
  • 1 ½ tbsp Ginger-garlic paste
  • 2 tsp Red chilli powder
  • ¼ tsp Turmeric
  • 1 ½ tsp Biryani masala or garam masala
  • 1 tsp Coriander powder
  • 4 Green chillies, slit
  • ½ cup Mint leaves
  • ½ cup Coriander leaves, chopped
  • 1 tbsp Lemon juice
  • 1 tsp Salt

Rice

  • 2 cups Aged basmati rice
  • 1 Bay leaf
  • 4 Green cardamom pods
  • 4 Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Shahi jeera
  • 2 tbsp Salt, for the water

Layering

  • 2 Large onions, thinly sliced
  • ⅓ cup Oil
  • 3 tbsp Ghee
  • 1 pinch Saffron strands
  • 3 tbsp Warm milk

Method

  1. Boil the jackfruit. Bring a pan of water to the boil with the turmeric and salt. Add the jackfruit and cook until a knife slides in with a little resistance, 7 to 8 minutes. Drain well.
  2. Fry and marinate. Shallow-fry the jackfruit in 3 tbsp oil until golden at the edges. Fry the sliced onions in the 1/3 cup oil until deep brown and crisp, then drain. Mix the jackfruit with all the marinade ingredients and half the fried onions and leave for 30 minutes.
  3. Cook the masala base. Heat 2 tbsp of the onion oil in a heavy pot, tip in the jackfruit and its marinade and cook over medium heat until the yogurt thickens and coats the pieces, about 8 minutes.
  4. Par-boil the rice. Boil 2 1/2 litres of water with the whole spices and salt. Add the drained rice and cook until 70% done, 4 to 5 minutes. Drain at once.
  5. Layer and seal. Spread the rice over the jackfruit. Drizzle with the saffron milk and ghee and scatter the remaining fried onions. Cover with foil and a tight lid.
  6. Dum. Cook on medium heat for 4 minutes, then set the pot on a hot tawa over the lowest flame for 20 minutes. Rest 10 minutes before opening and mix gently from the sides. Serve with mirchi ka salan or onion raita.

Tips

Choose a young, firm green jackfruit, not one with large developed seeds. Many Indian grocers sell it ready cut; tinned young jackfruit in brine works too, rinsed and fried without the boiling step.