Jackfruit biryani recipe, Kathal biryani

Ingredients

• 1 & 1/2 cup Basmati rice
• 2 cups Jackfruit (Raw Kathal, chopped )
• 2 Onion
• 1 Tomato
• 1/2 cup Curd
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 & 1/2 tsp Biryani masala (Use Garam masala if do not have biryani masala)
• 3 Green chillies
• 15 Mint leaves
• 3 tbsp Coriander leaves (chopped )
• Oil (for deep frying)
• Salt (as needed)
• 8 Cashews
• 1 inch Cinnamon
• 2 Cloves
• 8 cloves Garlic
• 1 inch Ginger
• 5 tbsp Ghee (or Oil)
• 1 Biryani Leaf
• 2 Cardamom
• 1 tsp Shahi Jeera

Instructions

1. 1

   --- Prep work ---

2. 2

   Wash and soak basmati rice in water for 30 mins at least.

3. 3

   Thinly slice onion (you can use vegetable slicer we use to slice chips etc.)

4. 4

   Finely chop tomatoes and keep all other ingredients ready.

5. 5

   Grind the items given under 'To grind' table with very little water to a fine paste.

6. 6

   --- Raw jackfruit ---

7. 7

   Choose young, tender unripe jackfruit. Peel the skin off (green thorny part) and chop into thin strips.

8. 8

   Deep fry these pieces in oil, until golden.

9. 9

   Drain in a kitchen towel.

10. 10

    --- Make Biryani ---

11. 11

    Heat a small pressure cooker with oil/ ghee.

12. 12

    Temper with items given under ‘To temper’ table in order.

13. 13

    Add sliced onion and fry till golden.

14. 14

    After that, add ground paste and fry until oil separates.

15. 15

    Then, add tomato, salt, biryani masala powder, green chilli and turmeric.

16. 16

    Fry furthermore until tomatoes become soft.

17. 17

    Add mint leaves, coriander leaves and mix.

18. 18

    After that, add curd and fry for 2 more minutes.

19. 19

    Then, add the fried jackfruit. Cook covered until oil floats on top.

20. 20

    Add rice completely drained from water.

21. 21

    Then add 1 & ¾ cup water, salt and mix. Bring to boil and let it boil for 2 mins.

22. 22

    After that, cook covered with cooker lid (I do with the pressure valve).

23. 23

    Keep the flame low and cook for 14 minutes. You can keep over a dosa pan too if you can't put flame in low.

24. 24

    Mix in between to prevent burning at the bottom.

25. 25

    After 14 mins of cooking, open the cooker, add chopped coriander leaves and mix gently.