Sireesha Raw & tender Jackfruit / Panasa, is an amazingly versatile vegetable and is a popular meat-less alternative. Presenting the most easiest way to make Panasa Biryani and 2 different curries from one recipe.
This unique and flavored rice biriyani and curries are popular in Tamil Nadu region for parties and weddings. Now a days this biryani is getting popular everywhere. Here are the mouth-watering Panasa Biryani and Curry recipes.
Homemade biryani’s are always much better in taste and health. Do not try this recipe with sweet or ripe jackfruit slices ever. it would spoil the taste and reduce the spice heat of the biriyani flavor.
Here I am using frozen Tender Jackfruit. You can use fresh and raw jackfruit in summers. This recipe is from my friend. She makes the really best tasting and easy Panasa biryani and curry. Today I would like to share her recipe!
Other Rice Recipes to take a look
- Vegetable Biryani|Healthy Vegetable Biryani w/o Masalas
- Vegetable Bagara Rice | Plain Pulao
- Bendakaya Rice | Bhindi Rice | Okra Rice | Vendakkai Sadam
- Dondakaya Rice|Tindora/Ivy Gourd Rice
- Methi/Fenugreek Paneer Rice
- Mamidikaya Chithrannam | Raw Mango Rice
- Mint Rice/Pudina Rice/Green Pulao
- Shakaannam|Sakannam | Mixed Vegetable Rice | Shakambari Prasadam
- Temple Style Kadambam Prasadam
- Dadhyojanam | Temple Style Curd/Yogurt Rice | Perugannam
Panasa Biryani | Tender-JackFruit Biryani | Kathal Biryani
Ingredients
Onion paste
- 1.5 big onions chopped into cubes
- 2-3 inches ginger chopped
- 8-9 red chillies
- 2 tsp coriander seeds
- 2 tsp cumin / jeera seeds
- 4 green cardamom
- 2 cloves
Curry gravy
- 6 tbsp oil
- 2 tbsp ghee/clarified butter
- 7-8 green chillies split, can go up to 12 for spiciness
- 2-3 inches cinnamon
- 1 bay leaf
- 1 black cardamom
- 2 green cardamom
- 1 tsp shah jeera
- 2 star anise
- little javithri
- 4 cloves
- 1/2 onion sliced
- 1 tsp turmeric
- 1/2-2/3 cup yogurt
- 1 tbsp Sindhi Biryani Masala Shan brand, adjust to your taste
- salt to taste
- few roasted cashews for taste and richness
For Dry Curry Preparation
- 5 tbsp oil
- 2 pack frozen tender jackfruit .88 lb each
- 1½ tsp salt
- 1½ tsp red chilly powder
Biryani Rice
- 4 cups basmati rice rinse and soaked
- 2 inches cinnamon
- 1 bay leaf
- 2 black cardamom
- 2 green cardamoms
- 1-2 star anise
- ½ tsp shahi jeera
- 3 cloves
- little javithri (opt)
- 1 tsp salt
Instructions
Dry Jack fruit curry
- Heat oil in a pan and add 2 packs of frozen tender jackfruit. Cover and cook until the jack fruit turns little red and soft.2 pack frozen tender jackfruit, 5 tbsp oil
- Add salt and red chilly powder, mix well and cook 2 more minutes. Keep aside.Note: This dry curry can be used as a side to sambar rice or a snack.1½ tsp red chilly powder, 1½ tsp salt
Onion paste for Curry
- In a blender, add onion, ginger, coriander seeds, jeera, green cardamom, red chillies, and cloves, then grind to a smooth paste. Keep aside.1.5 big onions, 2-3 inches ginger, 8-9 red chillies, 2 tsp coriander seeds, 2 tsp cumin / jeera seeds, 4 green cardamom, 2 cloves
Curry for Biryani
- Heat the same pan we have used for dry jackfruit, add oil and ghee.6 tbsp oil, 2 tbsp ghee/clarified butter
- Add 5 slit green chillies and whole garam masalas. Add sliced onion and sauté for 2 mins.7-8 green chillies, 2-3 inches cinnamon, 1 bay leaf, 1 black cardamom, 2 green cardamom, 1 tsp shah jeera, 2 star anise, little javithri, 4 cloves, 1/2 onion
- Add Roasted jackfruit, onion paste, enough water, turmeric and yogurt and Sindhi biryani masala. Mix well delicately and cook until the oil floats.1 tsp turmeric, 1/2-2/3 cup yogurt, 1 tbsp Sindhi Biryani Masala, salt
- Add roasted cashews.Note: At this stage, we can take some curry and use it for roti or naan. Heat curry in a separate pan and cook till it becomes a little thick and use the curry for roti.few roasted cashews
Biryani Rice
- Rinse and soak the rice for 20 mins.4 cups basmati rice
- Boil 5 cups water with whole garam masalas and salt.2 inches cinnamon, 1 bay leaf, 2 black cardamom, 2 green cardamoms, 1-2 star anise, ½ tsp shahi jeera, 3 cloves, 1 tsp salt, little javithri
- Add soaked rice and mix. Close and cook till all the water absorbs. Keep aside.
How to make Biryani
- In a deep pan, 1st add rice as a layer and top with panasa curry, fried onions, chopped mint and cilantro leaves. Repeat the same layering until all the rice is used.
- Add 2-3 tsp ghee or butter on top and sprinkle some water or saffron milk. Cover with a paper towel and cover with lid on top and simmer for 20-25 mins. Seal the hole to prevent steam from escaping.
- Gently fluff the rice and serve with raita and salan and fried onions.
Notes
- Make sure to soak the rice to get the extra-long grains while cooking.
- Cashew can also be added at the time the whole garam masalas added in the beginning.
- Rice can also be cooked 75% in the big vessel of boiling water and drained.
- Separate a little curry and cook it in a separate pan until it becomes thick, then we can use it for chapati or roti.
Step By Step Photo Instructions
Dry Jack fruit curry
Heat 5 tbsp oil in a pan and add 2 packs(0.88 lb each) of frozen tender jackfruit. Cover and cook until the jackfruit turns little red and soft.
Add 1½ tsp salt and 1½ tsp red chilly powder, mix well and cook 2 more minutes. Keep aside. Note: This dry curry can be used as a sncack or side to sambar rice.
Onion paste for Curry
- In a blender, add 1½ onion, 3″ ginger, 2 tsp coriander seeds, 2 tsp jeera, 3 green cardamom, 8-9 red chillies, 2 cloves and grind to a smooth paste. Keep aside.
Curry for Biryani
- Heat the same pan we have used for dry jackfruit, add 6 tbsp oil and 2 tbsp ghee.
2. Add 7-8 slit green chillies and 2-3 inches cinnamon, 1 bay leaf, 1 black cardamom, 2 green cardamom, 1 tsp shah jeera, 2 star anise, little javithri, and 4 cloves. Add 1/2 sliced onion and sauté for 2 mins. (Cashews can also be added at this stage)
3. Add Roasted jackfruit, onion paste, enough water, 1 tsp turmeric and 1/2 – 2/3 cup yogurt and 1 tbsp Sindhi biryani masala. Mix well delicately and cook until the oil floats. Taste and adjust the spices.
4. Add roasted cashews.
Note: At this stage, we can take some curry and use it for roti or naan. Heat curry in a separate pan and cook till it becomes a little thick and use the curry for roti.
Biryani Rice
- Rinse and soak the 4 cups basmati rice for 20 mins.
- Boil 5 cups water with 2 inches cinnamon, 1 bay leaf, 2 black cardamom, 2 green cardamoms, 1-2 star anise, ½ tsp shahi jeera, 3 cloves, 1 tsp salt, little javithri, and 1 tsp salt in it.
- Add soaked rice and mix. Close and cook till all the water absorbs. Keep aside.
How to make Biryani
- In a deep pan, 1st add rice as a layer and top with curry, fried onions, chopped mint and cilantro leaves. Repeat the same layering until all the rice is used.
2. Add 2-3 tsp ghee or butter on top and sprinkle some water or saffron milk. Cover with a paper towel and cover with lid on top and simmer for 20-25 mins. Seal the hole to prevent steam from escaping.
3. Gently fluff the rice and serve with raita and salan and fried onions.
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