Jackfruit biryani

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

While the origins of biryani can be traced back to Persia or India, dum biryani is a variation that is especially popular in Malaysia and Singapore. It involves layering the rice and curry in a large pot, then scattering it with herbs before sealing it and letting it cook in its own fragrant steam.


  • cups (250 g) basmati rice
  • 1 bay leaf
  • 2


Place the rice, bay leaf, cardamom pods, cinnamon stick, cloves and salt in a saucepan with 2½ cups (625 ml) water. Bring to the boil, then cover, lower the heat and simmer until the rice is three-quarters cooked, about 10 minutes. Remove the bay leaf and spices, and set the rice aside.