Pazhakkaai Biryani / Young (Raw )Jackfruit / superfood meat alternative / easy recipe in english

Young jackfruit is a food staple goldmine. Full of proteins , minerals and vitamins. Young jackfruit has a mild flavour when cooked, like mushroom, pulled pork or chicken breast. Suitable in savoury dishes. Texture is like chicken. Latest trend is pairing with BBQ or Tex-Mex sauce. Grain and gluten free. I have used this in vegetarian dishes like young jackfruit cooked with dhal. Now I am offering this super food in a luxury setting- BIRYANI dhum style but baked.
Hint : Please eat it after 5 hours or even next day, for the complex spices to infuse the Biryani. The flavours will just explode in your mouth.

Recipe :
Masala paste :
Big onion - 1 chopped
Green chilli - 1 chopped
Coconut grated - 1 tbsp
Cashewnuts - 12 halves
Almonds - 6
Poppy seeds - 1 tsp ( in Tamil Kasa - kasaa )
Cinammon - 2 small pieces
Cardamom - 2
Cloves - 4
Water - 2 tbsp( Add while grinding the paste , top up more if necessary )
Grind all these into a smooth paste.

For Roasting :
Ghee - 1 tbsp
Biryani Rice - 1 cup
Cashew nut - 10 split
Raisins - a handful
Coconut milk - 2 cups
Heat the ghee , add in the cashewnuts, once starting to brown, add in the raisins , stir until it puffs up . Remove it and set aside. Then add in the rice , stir it until dry roast. Remove rice and soak it in the coconut milk (11/2cups)

Seasoning :
Oil - 3 tbsp
Bay leaf ,
Cinammon- 2 small stick
Cardamom - 2,
Cloves - 4
Big onion - 2 cut lengthwise
Tomato - 1 chopped
Young Jackfruit - 200gms ( precooked in pressure cooker for 15 - 20 mins until SOFT )
Pandan leaf ( Screwpine leaves - 2 )
Curry leaves
Ginger, Garlic paste - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Fennel Powder - 1 tsp
Garam masala- 1/2 tsp
Salt to taste
Fresh mint and coriander to cover biryani while baking is an option instead of pandan leaves.

Heat the oil , add in the bayleaf. cinammon, cardamom,and cloves.
Once tempered add in the onions . Stir till golden brown.( Add in a pinch of salt to soften the onions). Add in curry leaves and pandan leaves (option ). Add in ginger garlic paste, tomatoes , chilli, coriander , fennel powders.Then the precooked soft young jackfruit is added in , stir a few seconds till blended in the seasoning. Then in goes masala paste, Stir to blend in. Now the coconut milk from the soaked rice 1 cup and extra water 1 cup is added to the seasoning.
Ratio for 1 cup Rice = 2 cups liquid.
Once liquid starts to boil, add in the soaked rice.
Stir until liquid is reduced.
Cover with the aromatic leaves before closing wih a lid. Then put in preheated oven 180 degrees celcius for 20 mins.
Best eaten a few hours after baking, and well cooled.
Personally i prefer to have it the following day, slightly warm.
Enjoy the explosion of flavours.

[khanever]

Never saw raw jackfruit biryani before😇😇😇
Good preparation👌👌👌

[poonguzhaliasokan]

Tried this really super taste with nice Aroma