Jackfruit Biryani

Jackfruit Biryani


Jack Fruit [ Panasa Pandu, Kathal ] Biryani is a type of biryani that originates from the state of Andhra Pradesh in India. It is a unique dish that combines the sweet and tangy flavour of ripe jackfruit (known as panasa pandu in Telugu) with the aromatic spices and long-grain rice that are typical of biryani.

To make Jack Fruit [ Panasa Pandu ] Biryani, you will need the following ingredients:

2 cups of long-grain rice

1 cup of ripe jackfruit (diced)

1 onion (sliced)

1 tomato (chopped)

1 tbsp. ginger-garlic paste

2-3 green chilies (slit)

1 tsp. red chilli powder

1 teaspoon garam masala powder

1 tsp. coriander powder

1 teaspoon cumin seeds

1 bay leaf

2-3 cloves

2-3 cardamom pods

1-inch piece of cinnamon stick

2 tbsp. oil

Salt to taste

Fresh coriander leaves (chopped) for garnish

Here's how you can make Jackfruit [ Panasa Pandu ] Biryani:

Rinse the rice and soak it in water for 30 minutes. Drain the water and keep the rice aside.

Heat oil in a deep-bottomed pan and add cumin seeds, bay leaf, cloves, cardamom pods, and a cinnamon stick. Fry for a few seconds until the spices become fragrant.

Add sliced onions and fry until they turn golden brown.

Add ginger-garlic paste and slit green chilies. Fry for a minute.

Add chopped tomatoes and fry until they become soft and mushy.

Add diced jackfruit, red chilli powder, coriander powder, garam masala powder, and salt. Mix well and cook for 5-7 minutes until the jackfruit becomes tender.

Add the soaked rice and 4 cups of water. Mix well and bring it to a boil.

Reduce the heat to low, cover the pan, and cook for 15–20 minutes until the rice is fully cooked and the water is absorbed.

Turn off the heat and let the biryani rest for 5 minutes.

Garnish with chopped coriander leaves and serve hot with raita or curry of your choice.

Enjoy your delicious Jackfruit [ Panasa Pandu ] Biryani.