CHEF ANIRBAN DASGUPTA SHARES AN AUTHENTIC JACKFRUIT BIRYANI RECIPE INSPIRED BY TRADITIONAL INDIAN CUISINE: Part-7.
Tuesday, 21/July/2026: Chef Anirban Dasgupta continues to celebrate India’s diverse culinary heritage through thoughtfully crafted recipes that combine authenticity with innovation. His Jackfruit Biryani reflects his passion for transforming traditional ingredients into refined dining experiences while preserving the essence of Indian cuisine. Drawing upon years of professional experience and a deep understanding of regional flavours, Chef Anirban demonstrates that exceptional vegetarian cuisine can be as rich, aromatic and memorable as any classic preparation. Through his exclusive culinary series with REFT Today, he continues to inspire home cooks and aspiring chefs to embrace tradition with creativity and confidence.
Tazaki Salad
JACKFRUIT BIRIYANI:
INGREDIENTS:
| Ingredient | Quantity |
| Young Jackfruit | 1 kg |
| Hung Curd | 200 g |
| Fried Onion | 350 g |
| Ginger Garlic Paste | 100 g |
| Tomato Paste | 50 g |
| Turmeric Powder | 1 tbsp |
| Cumin Powder | 1 tbsp |
| Coriander Powder | 1 tbsp |
| Whole Garam Masala | 5 g |
| Ghee | 50 g |
| Chopped Cilantro and Mint | 10 g |
| Rose Water | 5 ml |
| Kewra Water | 5 ml |
| Basmati Rice | 1 kg |
| Banana Blossom Leaf | 1 piece |
| Mustard Oil | 100 ml |
| Salt | To taste |
Jackfruit Biryani
METHOD:
1. Soak the basmati rice in hot water for 30 minutes.
2. Bring a large pot of water to a boil. Add whole garam masala, mustard oil, salt, rose water, kewra water and chopped cilantro and mint.
3. Cook the basmati rice until it is approximately 70 percent done. Drain the rice and keep aside.
4. In a mixing bowl combine the young jackfruit with hung curd, ginger garlic paste, turmeric powder, cumin powder, coriander powder and salt. Marinate well.
5. Cook the marinated jackfruit over medium heat until it becomes tender and develops a rich semi-thick gravy.
6. Grease a traditional copper handi evenly with melted ghee.
7. Spread a layer of the cooked jackfruit mixture over the base of the handi.
8. Add an even layer of the partially cooked basmati rice over the jackfruit mixture.
9. Sprinkle fried onion followed by chopped cilantro, chopped mint and a drizzle of melted ghee.
10. Continue layering the jackfruit mixture and rice until all the ingredients have been used.
11. Finish the top layer with fried onion, chopped cilantro, chopped mint and a little more melted ghee.
Chef Anirban Dasgupta
12. Seal the handi tightly with dough or a well-fitting lid to lock in the flavours and aroma.
13. Cook the biryani on low heat using the traditional Dum method until the rice is fully cooked and the flavours are perfectly infused.
14. Wrap portions of the prepared biryani in banana blossom leaves and place them over a charcoal fire for a few minutes to impart a delicate smoky aroma.
15. Serve the Jackfruit Biryani hot in a traditional handi over a charcoal pot with a drizzle of melted ghee for an authentic and flavourful dining experience.
SERVING SUGGESTION:
Serve the Jackfruit Biryani hot in a traditional handi, placed over a charcoal pot with a drizzle of melted ghee. The gentle charcoal heat creates an inviting sizzling aroma while enhancing the authentic flavours of this signature biryani.
THE RECIPE AND PICTURE COURTESY BY: Chef Anirban Dasgupta.
A Report by: REFT Today.
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