Jack Fruit Biryani In Instant Pot

Prep Time: 10min
Soak Time: 15min
Cook Time: 10min
Total Time: 35min
Yield: 4-5 Servings

Ingredients

400 Grams Fresh Frozen Tender Jack, thawed
2 Green Chillies, slit on one side
3 Cups Basmati Rice
2 Medium Sized Onions, sliced thinly
Salt to Taste
1/2 Tspn Black Cumin Seeds(Shahjeera)
3-4 Small Cinnamon(Dalchini) Sticks
4-6 Green Cardamom(Ellachi) Pods
2-3 Bay Leaves
2 Tail Peppers(Thoka Miryalu)
4 1/2 Cups Water
3 Tblspn Mint(Pudina) Leaves, chopped
3 Tblspn Cilantro(Kothmir) Leaves, chopped
3 Tblspn Butter/Ghee
2 Tblspn Oil

Masala For Marination

2 Tspn Red Chilli Powder
Salt to Taste
1/3 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
2 Tblspn Lemon Juice
1/2 Tspn Garam Masala Powder
1 Cup Yogurt(Curd)

Directions

• Wash & soak basmati rice in 4 1/2 cups of water for 15 minutes.

• Press SAUTE mode(3 times) on instant pot to MORE. Once its hot add oil & butter. Once butter is hot enough; add black cumin seeds(shahjeera), cinnamon(dalchini) sticks, green cardamom(ellachi) pods, bay leaves, tail peppers, green chillies & saute for a minute.
• Now add sliced onion & saute them until golden brown & crisp.

• Add gingergarlic paste & saute for a minute.
• Add red chilli powder, salt, turmeric powder, garam masala powder & saute for a minute. 
• Add lemon juice, yogurt, cilantro leaves, mint leaves & mix everything well.

• Add thawed tender jack & saute for 2-3 minutes.

• Now add soaked basmati rice along with water & mix everything well.

• Press CANCEL button on instant pot & properly close the lid. Turn the valve from VENTING to SEALING position.
• Press PRESSURE COOK mode (HIGH Pressure) on instant pot & set timer to 6 minutes. 

• Once its done; allow the pressure to release naturally (approximately 10 minutes) & press CANCEL button.

• Carefully turn the valve to VENTING position. 
• Open the lid & serve jack fruit biryani with mirchi ka salan & raita.

Note: If using a pressure cooker just follow the same steps & pressure cook for 3-4 whistles on a medium flame.