Jackfruit Biryani

 

Dear friends,

    I hope your new year is going well. Today I am here to share with you a different biryani recipe. This different modification of vegetarian biryani is made with kathal (jackfruit) and is nothing diminutive of delightful. And if you are a health-conscious eater, the kathal biryani can be a unique addition to your acquisition of healthy dishes.

    I dedicate this dish to my beloved brother @royalmacro. He loves to eat this biryani a lot. I am also writing this biryani recipe for those who are vegetarian and wish to have biryani.

             I always believe that Hyderabad always surprised all food lovers with creative and exotic culinary creations. 

               Hyderabadi Kathal Biryani is much more than an explosion of the fragrance. It's a complete meal packed with nutrients, energy, and the decency of fascinating ingredients. Kathal is rich in dietary fiber, remarkably high in necessary vitamins, and is a substation of subsistence and taste. I hope you like the information.

     Ingredients:-

For marination-

1. Jackfruit Raw (Kathal)- 300g (chopped into small pieces).
2. Greek Yogurt- 4tbsp.
3. Lemon juice- 3tbsp.
4. Ginger paste- 2tbsp.
5. Garlic paste- 2tbsp.
6. Red chili powder-1tsp.
7. Turmeric powder- 1tsp.
8. Garam Masala powder-1-1/2tsp.
9. Salt- To taste.
10. Saffron- 1/2tsp.
11. Lukewarm water- 1/4cup.

For Biryani:-

1. Basmati rice- 400g.
2. Khoya-50g.
3. Brown fried Onions(beresta)- 4(thinly sliced).
4. Cinnamon stick-1-inch.
5. Cloves-2nos.
6. Green cardamom- 3-4pods.
7. Black cardamom-2pods.
8. Star anise-1no.
9. Caraway seeds- 1tsp.
10. Mace-1floret.
11. Nutmeg-1/4tsp.
12. Bay leaves-2nos.
13. Kewra essence- 5-6drops(optional).
14. Salt- To taste.
15. Sugar- To taste.
16. Green Chilies-3-4(slit).
17. Cilantro leaves- 1/2cup(chopped).
18. Mint leaves- 2tbsp(chopped).
19. Sunflower oil- 3-4tbsp.
20. Clarified butter(ghee)-2tbsp.
21. Cashew Nuts-10-12(roasted).

Preparation Method:-

Step 1- First, rub your hands with oil and cut the jackfruit into dices(discard the skin). Wash thoroughly. Take a bowl, add salt and water. Transfer the jackfruit pieces into the bowl and keep them aside.

Step 2- Take a bowl, wash basmati rice a couple of times and soak the rice with sufficient water for 30 minutes.

Step 3- Place the jackfruit pieces in a pressure cooker, add 1/2 cup of water and cook the jackfruits for 10 minutes under pressure. Turn off the flame(about 5-6 whistles). Allow the pressure release automatically.

Step 4- Once pressure is released completely, take out the jackfruit pieces in a bowl. Let the jackfruit pieces cool down.

Step 5- Now, add greek yogurt, red chili powder, turmeric powder, salt, ginger paste, garlic paste,garam masala powder, lemon juice. Mix all spices with jackfruits and set aside.

Step 6- In a bowl, take lukewarm milk and soak saffron, and set aside.

Step 7- Place a wok on medium flame. Add oil and fry the marinated jackfruit pieces until they turned brown. Once get the texture, transfer to a kitchen towel.

Step 8- Now, boil water in a handi(wide mouth vessel). Add salt, whole spices(bay leaves, cinnamon, green cardamom, caraway seeds, cloves, black cardamom, star anise. Add soaked rice and cook until 80% done. Once done, drain water and set aside.

Assemble the Biryani:-

Step 1- Next, grease a handi with clarified butter. Sprinkle garam masala, fried onions, half portion of coriander leaves, half portion of mint leaves. Then spread fried jackfruits.

Step 2- Now, spread parboiled rice over the jackfruits. Spread grated khoya, saffron soaked milk, kewra water(if using), remaining coriander leaves, mint leaves.

Step 3- Cover the handi with a lid and seal it with whole wheat dough. Place the handi on low flame. Cook the biryani for 20-25 minutes on dum.

Step 4- After 25 minutes, open the lid and garnish biryani with roasted cashew and serve hot with raita.