1) R
Ice 1 1/2 cup
2) Unripe
Jackfruit (Kathal) 1/2 kg
3)
Salt to taste
4) Green
Cardamoms 4
5) Black
Cardamoms 3
6)
Cloves 3
7) Sticks
Cinnamon Oil 2
8)
Onions, thinly sl
Iced 4 medium
9) Pure
Ghee' href='/glossary/ghee_gid11'>
Ghee 3 tbsp
10)
Caraway seeds (Shahi jeera) 1/2 tsp
11) Fresh
Ginger paste 1 tbsp
12) Fresh
Garlic paste 1 tbsp
13) Turmeric Powder 1 tsp
14) Roasted Cumin Powder 1 tsp
15)
Coriander Powder 2 tsp
16) Red Chilli Powder 2 tsp
17)
Tomatoes(chopped) 3 medium
18) Yogurt(whisked) 1 1/2 cups
19)
Coriander Leaves(chopped) 2 tbsp
20)
Saffron Threads 5-6
21)
Milk 2 tbsp
22) Garam Masala Powder 1 tsp
23) Mint Leaves 10-12
24) Kewra
Water 1 tbsp
How to make Kathal Jackfruit Rice Biryani
METHOD:
1. Soak the rice in 3 cups of water for half an hour.Drain.
2. Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.
3. Drain and refresh in cold water and drain again.
4. Grease a knife with oil & cut the jackfruit into slices.
5. Peel & cut into 1 and a half inch cubes.
6. Heat the oil in a kadai & deep fry the jackfruit cubes.
7. Drain & set aside.
8. In the same oil, deep fry half the onions till golden crisp.Drain.
9. In a separate pan, heat 3 tbsp of ghee.
10. Add the shahi jeera and remaining green cardamoms, black cardamom & crushed cinnaomon.
11. Add the remaining onions and saute for a few seconds.
12. Add the ginger paste and garlic paste and continue to saute.
13. Add turmeric powder, cumin powder, coriander, chilli powder & continue to saute for 2 minutes.
14. Stir in the fried jackfruit cubes.
15. Add the yogurt, salt & coriander leaves.
16. Soak the saffron in lukewarm milk.
17. Preheat the oven to 200 degree C.
18. Arrange half the jackfruit mixture in a large oven proof dish.
19. Spread a layer of rice over the jackfruit.
20. Sprinkle saffron milk, garam masala powder, a few mint leaves & few drops of kewra over rice.
21. Layer the rest of jackfruit & rice.
22. Garnish with fried onions, a few mint laeaves and remaining kewra water.
23. Cover the dish tightly with aluminum foil & cook in oven for 20-25 minutes.
24. Serve hot with raita.
Posted By: ~Sani~, karachi