Idichakka Biryani (Bread Fruit Biryani)

Ingredients for Idichakka Biryani (Bread Fruit Biryani):

1. Breadfruit (Idichakka) – 1 cup 

2. Vegetable oil – 6 tablespoons 

3. Onion (finely sliced lengthwise) – 2 cups 

4. Ghee – 1 tablespoon 

5. Bay leaves – 2 

6. Cloves – 3 

    Cardamom – 3 

7. Cinnamon (broken into 2-inch pieces) – 2 pieces 

8. Tomato (sliced lengthwise) – 1 

9. Biryani masala (ready-made) – 1.5 tablespoons 

10. Garam masala – 0.5 teaspoon 

11. Salt – to taste 

12. Yogurt – 1 tablespoon 

13. Coriander leaves (chopped) – 2 tablespoons 

14. Mint leaves (chopped) – 1.5 tablespoons 

15. Green chillies – 2 (chopped) 

16. Ginger – 1-inch piece (chopped) 

17. Garlic – 3 cloves (chopped) 

18. Jeerakasala rice – 1.5 cups 

19. Salt – to taste 

20. Ghee – ¼ teaspoon 

21. Turmeric powder – 2 pinches 

22. Rose water – 1 teaspoon 

      Lemon juice – 1 teaspoon 

23. Cashew nuts and raisins (roasted) – a few 

24. Coriander leaves (finely chopped) – 1 tablespoon 

How to prepare Idichakka Biryani (Bread Fruit Biryani)?

1. Apply 2 tablespoons of coconut oil over the breadfruit pieces and let it rest for 10 minutes. Then place them in hot water for 10 minutes, drain, and keep aside. 

2. Heat 1 teaspoon of ghee and sauté 1 tablespoon each of finely chopped garlic and ginger until aromatic. 

3. Add ¼ teaspoon each of turmeric powder, chilli powder, and salt. Add the breadfruit and mix well. Pour ¼ cup water and cook until the water is fully absorbed and the breadfruit is three-fourths cooked. (This enhances the flavor of the breadfruit.) 

4. Heat oil in a pan and fry onions until golden brown. Set aside. 

5. In the same oil, add a little ghee and heat. 

6. Lower the flame and sauté bay leaves, cardamom, cloves, and cinnamon. 

7. Add tomato, green chilli, garlic, and ginger and sauté well. 

8. Add three-fourths of the fried onion to this. 

9. Add biryani masala, coriander leaves, mint leaves, and garam masala. Mix well. 

10. Add salt to taste and the cooked breadfruit. Mix and turn off the flame. 

11. Soak 1.5 cups of Jeerakasala rice in water for 15 minutes. 

12. Boil 4 cups of water. Add salt, ¼ teaspoon ghee, and 2 pinches of turmeric powder. Add the washed rice. 

13. When the rice is three-fourths cooked, drain and keep aside. 

14. Sprinkle 1 teaspoon each of lemon juice and rose water over the cooked rice and mix gently. 

15. Roast some cashew nuts and raisins. Keep aside. 

16. Chop 1 tablespoon of coriander leaves and keep aside. 

17. Grease a small biryani pot with ¼ teaspoon of ghee. 

18. Spread a layer of rice at the bottom. 

19. Over half of it, sprinkle some roasted cashews, raisins, and chopped coriander leaves. 

20. Add half of the breadfruit masala on top. 

21. Spread another layer of rice, then the remaining masala, cashews, raisins, and coriander leaves. 

22. Finish with a final layer of rice. 

23. Top with the remaining coriander leaves and the reserved fried onions. 

24. Cover and cook on a low flame for 15–20 minutes. 

25. Once steam rises from the top, gently fluff the rice. 

26. Idichakka Biryani is ready to serve.

Read more biryani recipes here.