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Jackfruit Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Thoroughly rinse the basmati rice in cold water until the water runs clear. Soak for 30 minutes, then drain.
Heat 2 tbsp ghee in a heavy-bottomed pan over medium heat. Add bay leaves and cinnamon stick, followed by sliced onions. Sauté until onions are deeply golden and lightly crisp (10–12 minutes), stirring frequently.
Add ginger-garlic paste, biryani masala, turmeric, and red chili powder to the onions. Sauté for 1 minute, then add jackfruit chunks, carrots, and green peas. Toss and cook for 5–6 minutes over medium-high heat.
Add yogurt, half the chopped cilantro, half the mint, and salt. Lower the heat and simmer covered for 10 minutes, allowing the jackfruit and vegetables to absorb spices.
In a separate large pot, bring 8 cups water to a boil. Add a pinch of salt, drained rice, and cook until 70% done (grains should be firm in the center)—about 6 minutes. Drain rice immediately.
Bloom saffron threads in 2 tbsp warm milk and set aside.
In a deep ovenproof or heavy pot, layer half the cooked jackfruit mixture, half the par-cooked rice, and sprinkle with almonds, remaining herbs, half the saffron milk, and 1 tbsp ghee. Repeat with remaining jackfruit and rice, topping with the rest of the saffron milk, almonds, and ghee.
Cover tightly with foil or a lid. Cook on low heat (stovetop) for 25 minutes, or in a 325°F oven for 20 minutes. Let rest for 10 minutes before gently fluffing with a fork.
Serve hot, garnished with reserved herbs and extra almonds for texture.
