Jackfruit biriyani (kathal biriyani) is a mildly spicy and aromatic rice preparation in which the delicious raw jackfruit gravy is topped with basmati rice. It is prepare like the normal dum biriyani method and of course a great treat for the veggies.
Ingredients:
- Tender Raw Jack-fruit- 1/2 kg
- Onion-2 nos
- Tomato-1 large
- Ginger garlic paste-1 tbsp
- Green chilly slit-2 nos
- Turmeric powder- 1/2 tsp
- Chilly powder-1 tsp
- Coriander powder-1 tsp
- Garam masala powder-1 tsp
- Chopped coriander leaves- 1/4 cup
- Chopped mint leaves- 1/4 cup
- Thick curd- 1/2 cup
- Salt-to taste
- Basmati rice-1 cup
- Cardamom-2 nos
- Clove-3 nos
- Bay leaf-1
- Cinnamon-1 small stick
- salt-to taste
- Fried onion-1
- Fried cashews-few
- Fried raisins-few
- Coriander leaves-few
- Mint leaves-few
- Kewra water / pineapple essence- few drops
- Ghee-1 tbsp
- Chop the tender jackfruit in to small pieces (by discarding its outer green skin and seeds).
- Wash them properly and drain it.
- Heat a pan with oil; saute onions until transparent.
- Add ginger garlic paste and green chilly slit; saute for a minute.
- Add tomato chopped and saute until mashed well.
- Add all the powders along the jackfruit pieces; mix well.
- Stir cook for about 8-10 minutes on low falme.
- After that add curd; mint leaves and coriander leaves,
- Mix well and cover cooks it on medium flame for another 10-15 minutes or until the jackfruits get cooked well and gravy thickens.(Meanwhile prepare the rice.)
- Boil 4 cups of water by addind cardamom, clove, bay leaf, cinnamon and enough salt.
- When it boils add washed (and drained) basmati rice and cook until done.
- Drain the cooked rice.
- Add it on top of the prepared jack fruit masala.
- Above that spread the garnishing ingredients.
- Cover the lid tightly and slow cook it for about 15 minutes in simmer mode.
- Switch off the flame and rest for another 10 minutes.
- Open the lid and give a nice mix.
- Serve hot with raitha and pickle!!!
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