JACKFRUIT BIRYANI

JACKFRUIT BIRYANI

500 gm young jackfruit, it must be really very young ones
not like the one I use. I can't get the younger one so I got not choice. Rub some turmeric and salt on the jackfruit pieces and fry until light brown. keep aside

4-5 tbsp ghee

3 medium size onion,sliced very finely

3 green chilis,sliced

1 tbsp ginger and garlic paste

150 gm tomato,chopped

(A)

1/4 tsp turmeric powder

1/2 tsp chili powder

1 tsp coriander powder

1 tsp biryani powder

1/2 tsp cumin powder

1/2 tsp fennel powder

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1/2 cup yoghurt

1/4 water or milk

1/2 cup chopped mints leaves

1/2 cup chopped coriander leaves

Salt to taste

11/4 basmati rice,( I use jasmine pusa gold basmathi rice) soaked for 1 hour.

15 cashew nuts

30 gm raisin

2 tbsp ghee

1 tsp biryani powder

Mix some yellow colour with water and about 2 tbsp

21/2 cup water

1/2 cup thick coconut milk

Some mints leaves,cashew nut and raisins for garnishing.

1. Cook the rice with ghee,biryani powder,cashew nuts,raisin,water and coconut milk. In a electric rice cooker until 3/4 done. Pour in the yellow colour in one side of the rice. Cover the pot and keep a side.

2. Heat pan with ghee and fry the onions till light brown. Add in the ginger garlic,ginger paste greens and mix well fry until the raw smell disappear. Add in the tomato and fry until oil rise. Add in A with a little water mix well. Add in fried jackfruit and mix well. and let it cook for a mint. Add in the yoghurt,mint  and coriander leaves and  mix well let cook. remove from the heat.

3. Stir the rice. Take a oven proof dish and prepare a fine layer of the jackfruit mixture followed by a rice layer repeat until all the rice and jackfruit mixture is finished. Cover the dish with aluminium foil and bake in a microwave for  10 minutes. Serve hot.


Note: If you are not a vegetarian you can add 1 cube of chicken stock.