I love biryani and wanted to make a vegetarian alternative without using actual mix vegetables. I used raw jackfruit from a can which has similar texture to meat and here is how I made it.
Ingredients: 220g raw jackfruit 2 tbsp oil 4 cloves
2 green cardamons
1 star anise
1 inch piece cassia/cinnamon stick
1 Indian bay leaf
1 large onion chopped
1 tbsp ginger garlic paste
2 tomatoes diced
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander cumin powder
1 tbsp biryani masala
1 tsp salt or to taste
1/2 cup water
2 tsp ghee
Biryani rice: 1 cup basmati rice
1.75 litre water
1/4 tsp caraway seeds or cumin seeds
3 green cardamons
4 cloves
1 star anise
1 inch piece cassia/cinnamon stick
1 tsp salt or to taste
Squeeze of lemon juice
2 tsp oil
food colouring - optional
Method
First you want to wash your rice 2 to 3 times then leave this to soak for a minimum of 30 minutes. In a pan heat up 2 tbsp of oil and add in the whole spices and saute for a minute. Then add in your chopped onion and saute until the edges beging to brown. Then add in your ginger and garlic paste and saute for a few minutes.
Add in your chopped tomatoes and saute until soft, follow by adding in the powdered spices and biryani masala. You can use any biryani masala you like, if you don't have any just use 1 tsp garam masala. Sauté for a minute.
Add in the raw jackfruit along with some water and cook on medium heat until the jackfruit becomes tender, around 15 to 20 minutes.
For the rice boil 1.75 along with the whole spices, salt, oil and lemon juice. Bring this to a boil then add in the soaked rice. Boil the rice for 6 minutes on high heat then drain. The rice will not be fully cooked at this point. In a deep pan add your jackfruit curry base and the drained rice on top. Colour a handful of rice and place this on top. Create a well in the middle to allow steam to escape which will help the rice cook. Drizzle melted ghee on the top. You can add more garnishes here if you wish like fried onions, mint leaves, coriander leaves or saffron/kewra/rose essence. Cover the pan and cook on low heat for 15 to 20 mintues.
Biryani is usually layered - curry - rice - curry - rice. However I prefer this method and like the mixture of rice. You'll get some rice fully coated with the curry, some half covered and some plain. Serve this biryani along side some raita.
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