Kathal (Jackfruit) Biryani

If you have been following my posts recently you are probably familiar with my kathal (jack fruit) adventure. So as promised, here is my second dish in the kathal series.
This dish also was very timely as my brother was visiting for Raksha Bandhan and he is a die hard fan of chicken biryani. So I had to make that for him (will post the chicken biryani sometime soon). Being vegetarians, I couldn't leave us, specially dear hubby, biryani deprived... and I took it as a challenge to make something as good, if not better. Jack fruit biryani seemed the most logical choice. Followed my mom's recipe for chicken biryani just replacing the chicken with jack fruit and it turned out great. Both hubby and bro were happy and I got to use some of my huge pile of jackfruit, win win :).This recipe is simple and easy yet incredibly delicious.

Here's how I do it.

Ingredients:

Basmati rice ........................ 1 cup (soaked for 1/2 an hour and drained)

Raw jack fruit ...................... 2 cups 2 inch piece

Onion ................................ 1 big thinly sliced

Tomato .............................. 1 medium chopped

Fried onion ......................... 1 cup

Ginger garlic paste ................. 1 tbsp

Yogurt ............................... 3/4 cup well beaten

Mint leaves .......................... a handful chopped

Cilantro .............................. a handful chopped

Coriander powder .................. 1 tsp

Cumin powder ...................... 1 tsp

Red chilli powder .................. 1 tsp or to taste

Garam masala ....................... 1 tsp

Cumin seeds ......................... 1/2 tsp

Nutmeg powder ..................... 1/4 tsp (Optional)

Oil .................................... 3 tbsp

Ghee ................................. 2 tbsp

Turmeric powder .................... 1/2 tsp

Salt ................................... to taste

Asafoetida ........................... 2 pinches

Whole Garam Masala ............... Green cardamom (2), Whole black pepper (4), Cloves (2), Cinnamon (1")
Raisins ................................ 1 tbsp

Cashew ............................... 1 tbsp

Saffron ................................ 1/4 tsp mixed in 2 tbsp of milk

Method:

1. Bring 5 cups of water in a large pot to a rolling boil. Add the rice and cook for about 7 - 8 minutes, till they are about 80% done. Drain immediately and keep aside.

2. In a non-stick pan, heat oil and 1 tbsp ghee on medium heat. Add in asafoetida, cumin seeds, black pepper, mace, green cardamom, black cardamom, cinnamon and stir for 1 - 2 minutes, till they all get lightly colored.

3. Add the onions, turmeric and salt. Stir and cook till the onion soften a little bit, about 5 minutes. Add the ginger-garlic paste. Cook for 2 -3 minutes.

4. Add the red chilli and coriander powder along with the jack fruit and mix. Cover and cook till the jack fruit gets tender and golden brown, stirring in between. Add the tomatoes and cook till oil starts to separate. Add the garam masala ,nutmeg , mint and cilantro leaves (save a few leaves for use later). Mix to combine.

5. Lower the heat to medium-low. Add the yogurt and stir continuously taking care not the break the jack fruit. Switch off the heat and add 1/2 cup of fried onions.

6. In a deep pot with a fitting lid, place half of the jack fruit mixture at the bottom. Spread evenly. Place an even layer of rice over it. Sprinkle some nuts and mint and cilantro leaves and also some fried onions. Repeat the same process with another layer of the jack fruit mixture and rice and the nuts and fried onions.

7. Pour the saffron and milk mix over the biryani. Cover the pot with the fitting lid and place on low heat for 20 -25 minutes.

8. Remove from heat. Serve with any raita of your choice. ENJOY!!

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