Name: Homemade Jackfruit Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups basmati rice; 1 ½ cups raw jackfruit (cut into chunks); 2 medium onions (thinly sliced); 2 tomatoes (chopped); ¼ cup plain yogurt; 2 tablespoons biryani masala; 1 teaspoon turmeric powder; 1 teaspoon cumin seeds; 1 tablespoon ginger-garlic paste; 2 tablespoons vegetable oil or ghee; ¼ cup fresh cilantro (chopped); ¼ cup fresh mint leaves (chopped); Salt to taste

Hey y'all! Craving something aromatic and mouthwatering for your next family meal? Homemade Jackfruit Biryani is your answer! This delectable one-pot wonder features tender jackfruit in a medley of warm spices and fluffy basmati rice—making it a true showstopper for weeknight dinners, festive occasions, or when you need to impress guests. Let's get cooking!

Why You'll Love This Homemade Jackfruit Biryani

It's a hearty, satisfying vegetarian alternative to traditional biryani, packed with bold flavors.
Easy to make for gatherings or meal prep, and tastes even better the next day.
Combines tender jackfruit for a meaty texture without any animal products.
Filled with nourishing spices and aromatics for a wholesome, balanced dish.
Works great for gluten-free diets—just ensure your ingredients are certified gluten-free.

Homemade Jackfruit Biryani Ingredients

2 cups basmati rice
2 cups young jackfruit (drained and rinsed if canned, shredded into chunks)
2 tablespoons vegetable oil or ghee
1 large onion, thinly sliced
2 medium tomatoes, chopped
¼ cup plain yogurt (dairy or non-dairy)
1 tablespoon ginger-garlic paste
1 green chili, chopped (optional)
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
3 whole cloves
3 green cardamom pods
2-inch cinnamon stick
2 bay leaves
¼ cup chopped cilantro
¼ cup chopped mint leaves
½ teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)
Salt to taste
4 cups water
Fried onions, toasted nuts, and raisins for garnish (optional)

How to Make Homemade Jackfruit Biryani

Step 1: Prep Rice and Jackfruit

Rinse the basmati rice until the water runs clear. Soak for 25-30 minutes, then drain.
If using canned jackfruit, rinse and shred into bite-sized pieces.

Step 2: Cook the Rice

Bring 4 cups of water to a boil with 1 bay leaf, 2 whole cloves, and 2 cardamom pods.
Add the soaked rice and cook until 70% done (about 7-8 minutes). Drain and set aside.

Step 3: Prepare the Jackfruit Masala

Heat oil or ghee in a large, heavy-bottomed pot.
Add sliced onions and sauté over medium heat until golden brown, about 8 minutes.
Stir in ginger-garlic paste and green chili; cook for 1-2 minutes until fragrant.
Add the jackfruit and sauté for 3-4 minutes.
Mix in chopped tomatoes, turmeric, red chili, cumin, coriander, salt, and half of the cilantro and mint. Cook for 5 minutes or until tomatoes are soft.
Stir in yogurt and garam masala, cooking on low heat for 3-4 minutes.

Step 4: Layer and Cook the Biryani

Remove half the jackfruit masala and set aside.
Spread half the cooked rice over the jackfruit masala in the pot, followed by the reserved jackfruit mixture.
Top with the remaining rice. Drizzle soaked saffron milk, rest of mint, cilantro, and fried onions/nuts if using.
Cover with a tight-fitting lid. Cook on lowest heat for 15-20 minutes.
Let rest for 10 minutes before serving. Fluff gently with a fork.

Homemade Jackfruit Biryani Tips & Notes

Use young, green jackfruit—not ripe— for best texture (more about jackfruit).
To prevent burning, use a heavy-bottomed pan or place a griddle under the pot when layering biryani (learn about dum cooking).
Yogurt can be swapped with coconut cream for a vegan option.

Homemade Jackfruit Biryani Variations

Spicy Jackfruit Biryani: Add extra chili and black pepper for bold heat.
Jackfruit Quinoa Biryani: Replace basmati rice with quinoa for a gluten-free protein boost.
Jackfruit & Mixed Vegetable Biryani: Add diced carrots, peas, and potatoes for extra nutrition.

Required Equipment for Homemade Jackfruit Biryani

Large heavy-bottomed pot or Dutch oven
Colander
Knife and cutting board
Mixing bowls
Spatula or wooden spoon
Measuring cups and spoons

Storage Instructions for Homemade Jackfruit Biryani

Let biryani cool to room temperature before refrigerating in airtight containers.
Store in the fridge for up to 3 days. Reheat gently in the microwave or a covered skillet with a splash of water.
Can be frozen for up to 1 month—thaw overnight in fridge and reheat before serving.

What to Serve with Homemade Jackfruit Biryani

Serve hot with cucumber raita or plain yogurt for a refreshing contrast.
Pair with tangy mixed vegetable salad and crunchy papad for a traditional meal.
Top with extra fried onions, mint, and nuts for an indulgent touch.

Pro Tips for Perfect Homemade Jackfruit Biryani

Don't overcook the rice—keep it al dente for lifting and layering (learn more rice tips).
Marinating jackfruit in yogurt and spices for 30 minutes adds extra depth.
Let biryani rest after cooking to allow flavors to meld.

Homemade Jackfruit Biryani FAQ

Can I use fresh jackfruit instead of canned? Absolutely! Just peel, core, and cut into pieces; steam till tender before adding to masala.
Is Homemade Jackfruit Biryani vegan? Yes, with plant-based yogurt or coconut cream instead of dairy yogurt and oil instead of ghee.
Why is the rice mushy? Overcooking or not draining rice properly before layering can make it mushy. Follow timing and technique carefully!

Ready to enjoy a fragrant, hearty meal? Homemade Jackfruit Biryani is a delicious, crowd-pleasing centerpiece for any table!

Homemade Jackfruit Biryani