Jackfruit (Katahal) Biryani

Aromatic biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice.

Ingredients :

Raw Jackfruit 1/2 kilogram

Basmati Rice soaked and drained 1 1/2 cups

Salt to taste

Green cardamoms 4

Black cardamoms 3

Cloves 3

Cinnamon 2 one inch

Oil to deep fry

Onions thinly sliced 4 medium

Pure ghee 3 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Turmeric powder 1 teaspoon

Cumin powder 1 teaspoon

Coriander powder 2 teaspoons

Red chilli powder 2 teaspoons

Tomatoes chopped 3 medium

Yogurt whisked 1 1/2 cups

Fresh coriander leaves finely chopped 1 bunch

Saffron (kesar) 5-6 strands

Milk 2 tablespoons

Garam masala powder 1 teaspoon

Fresh mint leaves torn 1 bunch

Kewra water 1 tablespoon

Method:

Step 1

Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

Step 2

Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté.

Step 3

Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

Step 4

Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot with a raita of your choice.

Serving Suggestion: once par boiled the rice distribute the rice in three equal portions to one portion add pink of turmeric powder, to second one add 8-9 strands saffron dissolved  in 3 tsp of milk and third portion keep as it is. Use them in layering your biryani.

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