Jackfruit Meatball Biryani

I just love my biryani, any chance I get , I make biryani and enjoy it, with it spicy dal , Raita, Kachumber or as it is. 

I wanted to make this since so long when I got my packet of jackfruit meatballs. And Finally made it, its so easy and flavorful , you can thaw the balls first and then add it in the masala so masala goes inside. If you short on time , just defrost it for one or two minutes in microwave and its fine too. If you like you can cut the meatballs in half too so you can enjoy it better . 

Ingredients :

4 to 6 thawed jackfruit meatballs or any your favorite one

2 cup basmati rice - soaked

2 tbsp. Oil / vegan butter / ghee 

1 onion thinly sliced

1 tbsp. ginger garlic paste

2-3 green chilies slit

1 bay leaves

2 tbsp. sindhi biryani masala

2 pods of Cardamom 

few cloves, black peppercorns, cinnamon stick, star anise, badi eaichi (all the whole spices)

2 tbsp. Kashmiri red chili powder

1 tbsp. red chili powder

1/2 tbsp. Turmeric powder

1 tbsp. cumin coriander powder

1 cup  Vegan yogurt or regular yogurt

salt as per taste

1/4 cup fresh mint and coriander leaves

Method :

Thawed the meatballs first and if you want cut in half or leave it as it is. 

Heat the heavy bottom pan and add water , twice the quantity of the rice, 1 tbsp., oil , salt , star anise in it. 

Once water boils, add rice and cook till its 70% done.

Take the rice out and discard star anise from it.

Now in the same pan, add oil, then add all the whole spices and cook it for few seconds. 

Then add onions and cook it , till its brown. Take 1/4 onions out so you can put it on top of the rice at the end.

Add ginger , garlic paste, green chili and cook for 1 more minute. 

Add meatballs  in it and  mix it. Add all the powder masala, yogurt, little water  and salt for the masala, remember we have salt in rice.

Now cook the meatballs till its cooked 70% , take one bowlful of masala out.

Now Layered masala, rice, mint and coriander leaves, masala, rice and mint and coriander leaves. 

Cover it tightly and cook it on low flame till its cooked 100% and all the water is evaporated.

When its done, shut off the gas. 

Leave it untouched for 10 minutes , you don't want to break the rice.

Sprinkle some more coriander  and mint leaves and fried onions on top.

Serve warm biryani with cucumber raita or dal or as it is. 

I had it with spicy dal and onion.