Raw Jackfruit Biriyani
There can be nothing as filling and comforting as a pot full of biryani, this unique version of Vegetarian Biryani is made using raw jackfruit. This biryani tastes very delicious.
This jackfruit biryani aka kathal biryani is mildly spiced dum cooked biryani made with raw unripe jackfruit, basmati rice, yogurt and flavoured with whole spices like cardamom, cumin, cinnamon and peppercorn. Topped with crispy onion, saffron milk cooked in tomato-onion gravy and layered with basmati rice. . Delicious layers of marinated jackfruit, seasoned rice, and dried fruit come together into a wonderful meal,is tasty and delightful.
If you love jackfruit, this is the
recipe you must try. It is easy-to-make. Make this recipe on special occasions
like kitty parties and potlucks, and indulge in a flavorsome meal with your
loved ones. Delicious jackfruit biryani is perfect for a Sunday special.
Ingredients:
Raw Jackfruit pieces/ Kathal (500gms)
Onions-4
Tomatoes-4
Coriander leaves-1/2 cup
Mint leaves- ½ cup
Ginger Garlic Paste- 1 tsp
Yogurt-1 cup
For Rice:
Basmati rice- 2 cups
Ghee/oil- 1 tbsp
Water- 4 cups
Whole Spices:
Green Cardamom (Elaichi)-3
Black Cardamom (Badi Elaichi)-1
Fennel Seeds (Saunf)- 1 tsp
Caraway Seeds (Shah Jeera)- 1/2 tsp
Cloves (Lawang)-3
Cinnamon (Dalchini)- 2"
Bay Leaf (Tej Patta)-1
Spice Powders:
Coriander Powder- 1 tsp
Garam Masala Powder- 1 tsp
Turmeric Powder- 1 tsp
Red Chilli Powder- 1 tsp
Cumin Powder-1 tsp
Salt to taste
For the garnish
1-2 pinch saffron
¼ cup milk
Roasted cashews-¼ cup
Raisins- ¼ cup
(few strands of saffron dipped in 1/4 cup milk)
Cooking the Biryani Rice:
To make rice for the Kathal Biryani / Jackfruit Biryani, wash and soak rice in water for 30 mins before you start cooking.
In a heavy bottomed pan, heat water-twice the quantity of the rice. Add a tablespoon of ghee, salt and add 1/2 tsp of salt, 2 green cardamom, 2 black cardamom, 1" piece of cinnamon and 3 cloves.
Once the water comes to a rolling boil, drain the rice and add the rice to the boiling water..
Cover and cook on medium heat until rice is half done.
Once the rice is halved cooked to 50%, pass it through a strainer and collect the rice in a large tray and spread well so that they don't stick to each other.
Make Jackfruit Masala:
Boil jackfruit with a pinch of salt, and turmeric powder in water and sieve in a colander.
Deep fry the jackfruit in oil.
Now in a large pan, heat 1/4 cup of oil and add onions. Saute until golden and slightly crispy. Remove 2 tablespoons of onions for layering.
Now into the pan add green chili, ginger, garlic, and turmeric powder.
Saute for 5 minutes and add coriander powder,red chili powder cumin powder, and tomatoes. Cook until tomatoes are soft.
To this add 1/2 cup water, jack fruit pieces, , yogurt, salt, and sauté.
Add coriander leaves, mint leaves, biryani masala and garam masala powder.
Making the Crispy Brown Onions:
Slice 2 onions finely.Deep fry the onions on medium heat until dark brown and crispy. Be careful not to burn the onions.Remove from oil and keep aside
Assembling The Biriyani
Now grease a big pot with ghee and add jackfruit masala and top it with a layer of rice.
Sprinkle mint leaves, coriander leaves, fried onions, and saffron milk.
Repeat one more layer of jackfruit masala and top it with another layer of rice, along with mint, coriander, saffron milk, and ghee.
Cover the pot with a lid and cook on low heat for 10-15 minutes. Mix the layers while serving.
Garnish with the remaining crispy brown onions and Top the rice with raisins, cashews, and fresh mint. while serving. Serve hot with raita and green chutney.
