Copycat Dishoom – Awadhi Jackfruit Biryani Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g young green jackfruit, drained and rinsed (canned in water, not syrup)</li><li class="ingredients-single-item">400g basmati rice</li><li class="ingredients-single-item">3 tbsp ghee (or vegetable oil for vegan version)</li><li class="ingredients-single-item">2 large onions, thinly sliced</li><li class="ingredients-single-item">3 tbsp natural yogurt (or coconut yogurt for vegan version)</li><li class="ingredients-single-item">15g fresh mint leaves, chopped</li><li class="ingredients-single-item">15g fresh coriander leaves, chopped</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">4 green cardamom pods</li><li class="ingredients-single-item">4 cloves</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">1 tsp cumin seeds</li><li class="ingredients-single-item">1 tsp turmeric powder</li><li class="ingredients-single-item">1 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tbsp garam masala</li><li class="ingredients-single-item">1 tbsp ginger paste</li><li class="ingredients-single-item">1 tbsp garlic paste</li><li class="ingredients-single-item">0.5g saffron strands</li><li class="ingredients-single-item">60ml warm milk (or almond milk for vegan version)</li><li class="ingredients-single-item">2 tbsp rose water</li><li class="ingredients-single-item">30g pomegranate seeds, to garnish</li><li class="ingredients-single-item">Salt, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-bottomed casserole dish with tight-fitting lid</li><li class="equipment-single-item">Kitchen foil</li><li class="equipment-single-item">Mortar and pestle</li><li class="equipment-single-item">Slotted spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Soak the rice in cold water for 30 minutes, then drain well.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the jackfruit by draining and rinsing thoroughly. Pat dry with kitchen paper, then cut into bite-sized pieces, removing any tough core parts. The jackfruit should have a meaty, pulled texture that will absorb the spices beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 2 tablespoons of ghee in a large frying pan over medium-high heat. Add two-thirds of the sliced onions and fry until deeply golden and crispy, about 10-12 minutes. This caramelization develops a sweet depth of flavor essential to authentic biryani. Remove with a slotted spoon and set aside for layering and garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same pan, add the remaining onion and sauté until translucent. Add the cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Cook for 1 minute until fragrant, then add the ginger and garlic pastes. Cook for another 2 minutes, stirring constantly to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the jackfruit pieces to the pan. Stir in the turmeric, cayenne pepper, and 2 teaspoons of garam masala. Cook for 5 minutes, allowing the jackfruit to absorb the spices. Add the yogurt one tablespoon at a time, stirring continuously to prevent curdling. Season with salt, then simmer for 10 minutes until the jackfruit is tender and the sauce has thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the jackfruit cooks, prepare the saffron milk. Warm the milk gently (do not boil), then add the saffron strands. Set aside to infuse for at least 10 minutes, allowing the saffron to release its color and aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bring a large pot of salted water to a boil. Add the soaked rice and cook for exactly 5 minutes – it should be about 70% cooked. The rice will continue cooking in the oven, so it's crucial not to fully cook it at this stage. Drain immediately and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To assemble the biryani, lightly grease your heavy-bottomed casserole dish with the remaining ghee. Place half the jackfruit mixture as the bottom layer. Sprinkle with half the chopped mint and coriander, half the fried onions, and half the lemon juice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Layer half the par-cooked rice on top of the jackfruit. Drizzle with half the saffron milk and rose water. Repeat the layering with the remaining jackfruit mixture, herbs, fried onions, lemon juice, and finish with the remaining rice. Drizzle the remaining saffron milk and rose water on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the remaining garam masala over the top layer. Cover the casserole with a piece of foil, then place the lid on top to create a tight seal. This traditional 'dum' technique traps steam during cooking, allowing the flavors to meld beautifully and the rice to cook perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 25-30 minutes. Remove from the oven and let it rest, unopened, for 10 minutes. This resting period is essential as it allows the flavors to settle and the rice to finish cooking in the residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, gently fluff the rice with a fork, being careful not to break the grains. Garnish with the reserved fried onions, fresh herbs, and pomegranate seeds for a burst of color and freshness. Serve hot, ensuring you scoop through all the layers to get the perfect balance of rice and jackfruit in each portion.</li></ol>