Raw jackfruit biryani

 Raw jackfruit biryani

For the Rice

• ▢2 cups Long Grain Basmati Rice
• ▢2 teaspoon Salt
• ▢4 cups Water
• ▢2 Tej patta
• ▢2-3 Green cardamom
• ▢2 inch piece Cinnamon
• ▢3-4 Cloves

For the Masala

• ▢3 tablespoon Vegetable oil
• ▢3 tablespoon Ghee
• ▢500 g Raw Jackfruit / Kathal
• ▢1 teaspoon Shahi zeera
• ▢1 and ½ cup Onions (Thinly sliced)
• ▢2 teaspoon Ginger (Finely chopped)
• ▢3-4 Green chillies
• ▢1 cup Yogurt
• ▢1 teaspoon Red chilli powder
• ▢½ teaspoon Garam masala powder
• ▢2 tablespoon Fresh mint (Chopped)
• ▢2 tablespoon Fresh coriander (Chopped)
• ▢Salt (To taste)

For Garnishing

• ▢½ cup Golden fried onions
• ▢2 tablespoon Mint leaves (Chopped)
• ▢10-12 Cashew nuts (Fried until golden)
• ▢15-20 Raisins
• ▢10-15 strands Saffron (Soaked in 1 tablespoon milk)

Instructions

For the Rice

• Wash the rice and soak in enough water for 30 minutes.
• Drain the water and add the rice in a heavy bottom pan along with 4 cups of water, salt, tej patta, green cardamom, cinnamon and cloves.
• Cook the rice until it is 80% done.

For the Masala

• Heat oil in a pan.
• Once the oil is hot, add jackfruit and fry until golden brown.
• Remove from the pan and keep aside.
• In the same pan, add ghee.
• Once the ghee is hot, add shahi zeera and onion and fry until onion is golden brown.
• Add ginger and green chillies and fry for a minute.
• Add yogurt, red chilli powder, garam masala powder and fried jackfruit and fry for 3-4 minutes.
• Now add mint, coriander and salt and cover and cook the jackfruit until it is done.
• Add little water if required.
• At this stage I suggest letting the jackfruit marinade in the masala for a while. This can also be made in advance and stored. 

Assembling the Biryani

• In a heavy bottom pan, add the jackfruit masala.
• Sprinkle some golden fried onions, mint leaves, cashew nuts and raisins.
• Cover with cooked rice.
• Top with the remaining golden fried onions, mint leaves, cashew nuts, raisins and saffron soaked in milk.
• Cover the pan tightly and cook on very low heat for 10-15 minutes.
• Remove the pan from heat and let it rest for another 10 minutes.
• Fluff with a fork and serve hot with raita. (Sliced onions and green chilis)

ENJOY