Homemade Jackfruit Biryani Recipe

Course : Main

Cuisine: Indian

Servings: 6-7 pax

Prep Time: 10 minutes

Marination Time: 30 minutes

Cook Time : 50 minutes

Total Time: 60 minutes

Ingredients:

• 2 cups basmati rice

• 2 nos bay leaf

• 1 cinnamon stick

• 1 tbsp salt

• 2 nos onions sliced finely

• 1 tsp kewra essence

• 1 tsp saffron powder ( optional)

• 2 tbsp ghee

Ingredients for Marination:

• 500 gms young raw kathal/ jackfruit

• 1. 5 cups curds/ yogurt

• 1/4 cup fried onions

• 1/4 cup chopped finely coriander leaves

• 1/4 cup chopped finely pudina/ mint leaves

• 1 tbsp chopped finely ginger

• 1. 5 tbsp chopped finely garlic

• 2 nos green chillies slit in the center

• 1 tsp shahi jeera

• 1/2 tsp turmeric powder

• 2 tsp coriander powder

• 1.5 tbsp chilli powder

• 2 tsp garam masala

• salt as per taste

Method:

1. Grease the knife with some mustard oil then peel the kathal. Chop into big cubes. Wash and keep aside for future use.

2. Wash and soak the rice for half an hour.

3. Heat some water with 2 bay leaf, cinnamon stick and salt . When the water boils add the soaked rice and cook on medium to low flame till the rice is 80% cooked. Drain the water from the rice and allow the rice to cool down.

4. In a small bowl mix the saffron powder with 1-2 tsp water. Sprinkle it all over the rice and lightly mix the rice.

5. In a bowl add the curds, fried and crushed onions , chopped coriander ,pudina leaves , salt, ginger, garlic, chopped green chillies, cut kathal and all the spices for the marination. Keep it aside for half an hour.

6. In a heavy based vessel heat 6 tbsp oil then fry the chopped onions till pink in colour. To it add the marination with 1/4 cup water then cover and cook on low flame stirring at intervals till the kathal is soft. Remove from flame and keep aside for future.

7. In a heavy based vessel add 1/3 cup oil then put half the quantity of the cooked rice then layer it with the kathal curry and spread it evenly. Cover the kathal with the remaining rice and sprinkle the kewra essence all over the rice with drops of ghee.

8. Place the vessel on a tawa and cook the biryani on low flame for 15 minutes. Remove from flame and let it be covered for another 10 minutes.

9. Remove on a serving dish and serve this yummy biryani with some curds.

Enjoy !!!