Jackfruit Biriyani aus Indien

Jackfruit Biriyani from India

Biryani is a spicy rice dish from Asia. The name Biryani originally comes from the Persian word beryān and means “roasted” or “fried”. In contrast to pilaf, biryani is characterized by the fact that the rice is fried before cooking. Biryani is often made with chicken, beef or goat. Our Jackfruit Biriyani from India is a great vegan alternative. If you want, you can also use millet or quinoa instead of rice.


  • 200g rice, e.g. Prince of Bengal
  • 200g Lotao Green Jackfruit
  • 1 onion, cut into strips
  • 3 tbsp oil
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 cloves of garlic
  • 1 medium tomato
  • ½ tsp cucuma powder
  • ½ tsp garam masala*
  • 70g yogurt
  • ½ tsp saffron, soaked in milk


  1. Prepare the rice according to the instructions and let it cool.
  2. In a heavy pot, fry the onion, cut into rings, in 3 tablespoons of oil until translucent, then add the jackfruit cubes, the garam masala, the cinnamon stick, the cardamom pods and 2 cloves of garlic.
  3. Add the diced tomato, salt and fry everything a little.
  4. Add the rice and continue frying until the whole thing has a nice medium brown color.
  5. Prepare the dip: Mix yoghurt and some saffron soaked in milk. Add herbs, salt and a little vinegar to taste. Stir everything and the dip is ready.
  6. Bon appetit!
* PS: You can also make the Indian spice mixture Garam Masala yourself. To do this, briefly fry some spices in the pan: tablespoons of coriander seeds, 1 tablespoon of black pepper, mustard seeds, 2 sticks of cinnamon, 2 tablespoons of cumin, 8 capsules of cardamom, cloves and some nutmeg and chili. The spices are then crushed in a mortar to form a uniform powder.

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