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Looking for a unique twist on traditional biryani? Palakottai Biryani, made with jackfruit seeds, is a flavorful and nutritious South Indian delicacy that brings earthy richness and satisfying texture to your plate. This vegetarian biryani is perfect for those seeking wholesome ingredients without compromising on taste. Whether you’re exploring regional Indian cuisine or want to make the most of seasonal jackfruit, this recipe is a must-try!

What is special about the military hotel style palakottai Donne Biryani

Ground masala gives the Donne biryani with palakottati a unique taste. You can use any vegetables you choose.

Are jackfruit seeds healthy?

Yes, jackfruit seeds are packed with protein, fiber, and essential micronutrients like iron and potassium.

Chilli for the biryani

The color of the biryani depends on the chilli variety. I used regular chilli powder and green chilli.

Can I skip the curd and use tomatoes?

Traditionally, curd is used for Bangalore-style biryani. However, you can also use tomato and lemon juice for homestyle biryani.

Always sauté curd on a low flame

To avoid curdling, always saute in a low flame. After adding water, boil on a medium flame.

Rice for Bangalore-style Donne briyani

I have used seeraga samba rice as it is traditionally used. You can use any variety of rice according to your choice. Adjust water accordingly.

Should I soak rice?

Yes, soaking helps with fast cooking.

Can I skip ghee?

Yes, you can use just oil. Ghee gives amazing flavor to the biryani, so I prefer using it.

What does jackfruit seed taste like in biryani?

Jackfruit seeds have a mild, nutty flavor and a firm texture that mimics meat, making them ideal for biryani.

Is Palakottai Biryani spicy?

It can be! You can adjust the spice level to suit your taste, but traditionally it has a medium heat profile.

Side dish for biryani

Biryani goes well with raita varieties,gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan, and raita

Ingredients

Cook Jackfruit Seeds

½ cup palakottai (jackfruit seeds)

Water

Salt

1 tsp garam masala

Grind Masala

½ tbsp coriander seeds

⅛ tsp pepper

1 cardamom

Small piece of cinnamon

1 clove

Small piece of mace

1 star anise

Small piece of stone flower

mint leaves

coriander leaves

1 tsp biryani masala

½ tsp garam masala

Salt

½ tsp fennel seeds

2 tbsp curd

To Soak

½ cup seeraga samba rice

for Biryani

1½ tbsp peanut oil

¼ cup sliced onion

½ tbsp ginger garlic paste

¾ cup water

1 tsp butter

Around 1 tsp of lemon juice

How to make Palakottai Biryani with step-by-step pictures

Remove the outer layer from well-dried jackfruit seeds. If the seeds are properly dried, they are easy to peel. Only use well-dried seeds, as undried ones may not cook properly.

Add water, salt, and garam masala to the peeled seeds and pressure cook for 8 whistles.

Allow natural pressure release. Drain the water and roughly crush the cooked seeds.

Add all ingredients listed under “Grind Masala” and grind into a smooth paste. Sprinkle a little water if needed.

Wash and soak the seeraga samba rice for at least 20 minutes.

Heat peanut oil in a pan and sauté sliced onions and ginger garlic paste

Add the crushed jackfruit seeds and ground masala paste; quick mix

Pour in water and add the soaked rice. Bring it to a boil.

Add butter and a dash of lemon juice. Mix gently.

Pressure cook for 2 whistles. Let the pressure release naturally.

Fluff the biryani gently and serve hot with raita or your favorite side dish.