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Jackfruit and Chickpea Biryani/Pulav (Pressure Cooker Method)

Jackfruit and Chickpea Pulav/Biryani is a quick and flavorful one-pot Indian flavored rice meal with chunky raw jackfruit and protein-rich chickpeas, made easy in the pressure cooker!

Course Brunch, Dinner, Lunch
Cuisine Indian
Author Vanitha Bhat

Ingredients

  • 2 cups Basmati rice soaked in water for 20 minutes

For the browned onions:

  • 2 cups sliced onions
  • Oil for deep frying

For the biryani:

  • 3 tbsp oil or a combination of oil and ghee
  • 5 cloves
  • 2 green cardamoms
  • 1 large bay leaf
  • 2 star anise
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds saunf
  • 2 inch piece of cinnamon broken into two
  • 1 large red onion sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 5 to 6 green chillies/jalapenos
  • 1 large tomato chopped
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • ½ tsp red chilli powder/cayenne powder
  • ½ tsp turmeric powder
  • 3 tbsp curd/yogurt whisked smooth
  • 1 ½ cups cooked and shredded jackfruit
  • 1 ½ cups cooked chickpeas or garbanzo beans or use any other beans you like
  • ¼ cup shredded mint leaves
  • ¼ cup shredded coriander leaves/cilantro
  • 1 tsp garam masala powder
  • Salt to taste
  • ½ cup black raisins fried in a little ghee or oil
  • Mint and coriander leaves for garnishing

Instructions

Make the fried onions:

  1. Slice onions and deep fry on medium high heat, stirring often to a golden brown color. This step needs time and patience, so try not to burn the onions; they will turn bitter and destroy the dish!
  2. Remove and place on oil-absorbent paper.

  3. (If out of time, then sauté in less oil until light brown.)

Prepping the ingredients:

  1. Wash the rice in lots of water until the water runs clear and soak for about 20 minutes.
  2. Meanwhile, prep the ingredients. While the rice is soaking, you can fry the onions and chop the rest of the ingredients like green chilies, tomatoes, onions, mint and coriander leaves.
  3. If using canned chickpeas, drain and wash in plenty of water and drain again.
  4. Drain the jackfruit (if using canned), wash, drain again and shred to bite sized pieces.
  5. Once the deep fried onions are ready, you can start to make the biryani.
  6. Drain the soaked rice in a colander until fully drained.

To make the biryani:

  1. Heat oil (or oil plus ghee) in a large pressure cooker or pan.

  2. Once the oil is hot, add the whole spices (cloves, cardamom, bay leaf, star anise, cumin seeds, fennel and cinnamon); stir until aromatic; few seconds.
  3. Tip in the chopped or sliced red onions and fry again on medium heat until just softened.
  4. Add the ginger paste and garlic paste and fry again until the raw smell reduces; a few seconds.
  5. Stir in the green chilies and chopped tomatoes and fry again until the tomatoes are cooked and soft.
  6. At this stage, mix in the spice powders: coriander, cumin, red chili and turmeric powders; mix well and sauté again for a minute, taking care not to burn the spices. If needed, sprinkle a little water.

  7. Add the yogurt if using and mix well. Stir in the chickpeas and jackfruit and stir again. Mix in some salt and cook on medium heat for a few minutes to incorporate the spices a bit.

  8. Sprinkle chopped mint and coriander leaves along with the drained rice and mix well. Fry again on medium heat until each rice grain glistens with oil or ghee.

  9. (Rice can be added just after sauteeing onions and ginger-garlic and fried until it starts to gliste and pop and then add the rest of the ingredients).

  10. Add half of the fried onions, garam masala powder, salt to taste and pour 3 1/2 cups to 4 cups of hot water over it. Ratio of rice to water is 1:1 1/2 or maximum 1:2.

    Mix well and close the pressure cooker. Place the weight on top for stove top pressure cooker.

  11. Increase the heat and cook on high for 2 whistles (or reduce heat after one whistle and cook on low for 5 minutes). After 2 whistles, turn the heat off and leave the pan undisturbed, allowing the pressure to release naturally.

  12. To make in an Instant Pot:

    Follow the same recipe as above but pressure cook on "LOW" for 5 minutes. NPR 5 minutes and then manually release the pressure.

    Open the pot and transfer inner pot to a trivet, loosely covered for 10 minutes.

  13. Fry the raisins in a little ghee/oil (about 1 tsp) until puffy, remove and gently mix into the rice.

  14. Garnish with the remaining fried onions, chopped coriander and mint leaves and serve hot with some raita or plain yogurt, pickles, salad etc. on the side.

Recipe Notes

  • Adjust amount of spices according to personal taste.
  • Frying the onions is recommended but optional if you do not have the time...just sauté until light brown.
  • If vegan, you can omit the yogurt.
  • Instead of jackfruit, you can use a mix of veggies (fresh or frozen) too.
  • Enjoy and Happy Cooking!