Friday, 14 August 2015



1 jackfruit, peeled, cut into big pieces and deep fried
1½ cups basmati rice soaked in water for 15 minutes
2 bay leaves
3-4 cloves
5 green cardamom pods
4 brown cardamom pods
1 inch piece of cinnamon
1 tsp black cumin seeds
1½ cups thick curd
1 cup fried onion
Salt, as required
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp ginger garlic paste
4 green chillies
1 inch piece ginger cut into thin strips
2 tbsp ghee
2 tsp garam masala powder to sprinkle
¼ tsp cardamom powder to sprinkle
2 tbsp coriander leaves finely chopped
22-26 fresh mint leaves
A few strands of saffron
2 tsp milk
2 tsp rose water

Heat sufficient oil in a pan and deep fry the jackfruit pieces until they turn a light brown in colour
Heat water in a non-stick pan and add bay leaves, green and brown cardamom, cloves, cinnamon and black cumin
Now, add the rice and enough salt and bring to a boil and cook until the rice is half done
Drain the rice and keep aside
In a deep bottomed non-stick pan, mix yogurt, ¾ cup fried onions, red chilli powder, turmeric powder, ginger strips, green chillies, ginger garlic paste, salt, 1 tbsp ghee, fried jackfruit, and 1 tsp garam masala powder
Add 1 tsp cardamom powder, 1 tbsp coriander leaves and 8-10 mint leaves and mix well
Add ¼ cup of boiling water and mix well
Mix the saffron with 2 tsp boiling water, 2 tsp milk and 2 tsp rose water
Take half the cooked rice and spread it over the yogurt mixture. Sprinkle a pinch of garam masala powder and green cardamom powder each
Add 7-8 mint leaves, coriander leaves, the remaining fried onion, ghee and ½ of the prepared saffron milk
Strain the remaining rice and spread it over the added layer.
Strew 7-8 mint leaves and the remaining saffron milk over the rice layer
Add some ghee. Cover and cook on high heat for first 2 minutes. Then lower the heat and cook for 12-15 minutes till the rice is done. Transfer into a serving bowl and serve ho

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