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Raw or tender jackfruit Biryani

Subtly flavored tender jackfruit biryani made of homemade biryani powder. Raw jackfruit pieces flavored with Indian spices and cooked with basmati rice
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Rice
Cuisine: Indian, karnataka
Keyword: Glutenfree, Raw jackfruit, Rice
Servings: 4 people
Author: Pavithra M Adiga


  • Basmati rice - 2 cups (soaked in water for 30 minutes)
  • Refined oil - 2 tbsp
  • Shahi jeera - 2 tsp
  • Bay leaves - 2 nos
  • Cinnamom stick - 2 medium sized
  • Cashew nuts - 2 tbsp
  • Onion - ¾ cup
  • Tomato - ½ cup
  • Ginger garlic paste -1 tbsp
  • Mint or pudina leaves - ¼ cup
  • Coriander leaves - ¼ cup
  • Green peas - ¾ cup
  • Curd 1 cup
  • Biryani powder - 2 tbsp (homemade)
  • Red chili powder – 1 tsp
  • Raw jackfruit pieces (half cooked) – 3 cups
  • Salt as per taste
  • Water as required


  • Heat a pressure cooker pan, add oil, shahi jeera, cinnamon sticks, bay leaf. Saute well.
  • Add cashew pieces and fry well. Now add chopped onion and tomato, sauté until it turns mushy.
  • Add ginger-garlic paste, chopped mint leaves, coriander leaves, green peas, sauté well.
  • Now add thick curd, cook on low flame with mixing at intervals.
  • Now add biryani powder, red chili powder, mix well. Now add half cooked raw jackfruit, mix well. Add soaked rice, mix everything.
  • Add required quantity of water (approximately 5-6 cups of water), salt and pressure cook for 2 whistles.
  • Let the pressure release slowly and as the biryani cools down, gently mix and serve with raita of choice.


Soak rice in water for 30 minutes this, this helps in proper cooking of rice grains.
When you add curd to the masala mixture, always cook on low flame, otherwise it gets burnt.