JACKFRUIT BIRIYANI

INGREDIENTS

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

METHOD
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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