South Indian Jackfruit dishes are usually authentic desi dishes! And biriyani is usually with veg or some meat type one! But this one is really off the road! Give a try with star of the season, Jackfruit, and enjoy a superb jackfruit biriyani!
Recipe Tags
Veg
Medium
Tamil Nadu
Sauteeing
Main Dish
Ingredients Serving: 3
Jackfruit peeled, cut into big pieces and deep fried - 1 small
Basmati rice soaked for 15 minutes - 1 & 1/2 cups
bay leaves - 2
cloves - 3- 4
Cardamom - 9
Cinnamon stick - 1 inch
shah jeera - 1 tsp
Thick curd - 11/2 cups
onion fried - 1 cup
Salt - to taste
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tbsp
green chillies - 4
ginger cut into thin strips- 1 inch piece
ghee - 2 tbsp
garam masala powder to sprinkle - 2 tsp
cardamom powder to sprinkle - 1/4 tsp
coriander leaves finely chopped - 2tbsps
fresh mint leaves - 22 -26
saffron - few strands
milk - 2 tsps
rose water - 2 tsps
Instructions
Heat sufficient oil in a pan and deep fry the pieces till light brown colour.
Heat water in a non-stick pan. Add bay leaves, black cardamoms, cloves, green cardamoms, cinnamon and shajeera.
Drain and add rice and bring to a boil. Add salt and mix and cook till half done.
In a deep nonstick pan mix yogurt, 3/4 cup fried onions, red chilli powder, turmeric powder, ginger strips, green chillies, ginger garlic paste, salt, 1 tbsp ghee, fried jackfruit, 1 tsp garam masala powder.
Add 1 tsp green cardamom powder, 1 tbsp coriander leaves and 8-10 mint leaves and mix. Add 1/4 cup of boiling water and mix.
Mix saffron with 2 tsp boiling water, 2 tsp milk and 2tsp rose water. Strain half the cooked rice and spread it over the yogurt mixture. Sprinkle a punch of garam masala powder and pinch of green cardamom powder.
Add 7-8 mint leaves, coriander leaves, remaining fried onion, ghee and 1/2 the saffron milk.
Strain the remaining rice and spread it over the above layer. Spread 7-8 mint leaves and the remaining saffron milk over the rice layer.
Add ghee. Cover and cook on high heat for first 2 minutes.Then lower the heat and cook for 12-15 minutes till the rice is done. Transfer into a serving bowl and serve hot.
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Heat sufficient oil in a pan and deep fry the pieces till light brown colour.
Heat water in a non-stick pan. Add bay leaves, black cardamoms, cloves, green cardamoms, cinnamon and shajeera.
Drain and add rice and bring to a boil. Add salt and mix and cook till half done.
In a deep nonstick pan mix yogurt, 3/4 cup fried onions, red chilli powder, turmeric powder, ginger strips, green chillies, ginger garlic paste, salt, 1 tbsp ghee, fried jackfruit, 1 tsp garam masala powder.
Add 1 tsp green cardamom powder, 1 tbsp coriander leaves and 8-10 mint leaves and mix. Add 1/4 cup of boiling water and mix.
Mix saffron with 2 tsp boiling water, 2 tsp milk and 2tsp rose water. Strain half the cooked rice and spread it over the yogurt mixture. Sprinkle a punch of garam masala powder and pinch of green cardamom powder.
Add 7-8 mint leaves, coriander leaves, remaining fried onion, ghee and 1/2 the saffron milk.
Strain the remaining rice and spread it over the above layer. Spread 7-8 mint leaves and the remaining saffron milk over the rice layer.
Add ghee. Cover and cook on high heat for first 2 minutes.Then lower the heat and cook for 12-15 minutes till the rice is done. Transfer into a serving bowl and serve hot.
INGREDIENTS
SERVING: 3
Jackfruit peeled, cut into big pieces and deep fried - 1 small
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