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Sunday, 15 November 2015

Kathal (Raw Jackfruit) Dum Biryani


            Let us relish some Kathal (Raw/Green Jackfruit) Dum Biryani which is not much popular but it does tastes delicious. This fruit or rather a veggie in the unripe form is known as a vegetarian's Non-Veg. dish as the texture resembles mutton / chicken. Enjoy it with raita, onion rings and lemon wedges. You can also add in some roasted papad and pickles to go with it. Please find below a step by step guide with pictures to prepare it.








  • 1 cup Basmati rice, soaked in water for 30 minutes
  • 1" cinnamon stick
  • 1 star anise
  • 2 green cardamoms
  • 2 big cardamoms
  • 4 cloves
  • 1 mace
  • 1 bay leaf
  • 1 tsp. oil
  • 1 small Kathal (Jackfruit), cubed & soaked in water
  • oil to deep fry
  • 1 cup yoghurt
  • 1 cup fried onions
  • 1 tbsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ginger julienne
  • 2 fresh chilies, slit
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tsp. garam masala powder
  • juice of half a lemon
  • few rose petals (opt)
  • 2 tbsp. ghee
  • handful of coriander leaves, chopped
  • handful of mint leaves, chopped
  • few strands of saffron soaked in 1/4 cup milk
  • 1 tsp. rose water
  • onion rings, lemon wedges and mint leaves to garnish
  • Raita to serve











          Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, bay leaf, star anise, mace, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.

          Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside. 

          Mix together yoghurt, 1/2 cup fried onion, ginger-garlic paste, turmeric powder, ginger julienne, fresh chilies, red chili powder, salt, garam masala powder, lemon juice, 1 tbsp. ghee, 1/3 of the coriander and mint leaves.

          In a heavy bottomed pan or pressure cooker transfer the contents. Top it up with half of the coriander leaves, mint leaves, few rose petals and fried onion.

          Spread a layer of the half cooked rice, followed by the remaining coriander leaves, mint leaves, fried onions, remaining rose petals, saffron milk, remaining ghee and rose water.

          Cover with an aluminium foil tightly around the edges and place a lid over it with something heavy placed over the lid if possible.

          Cook on a high flame for 2 minutes. Then place it over a hot tawa / griddle and cook further for 12-15 minutes on a very low flame.

          Switch off the flame and let it remain covered for another 5-10 minutes. Garnish with mint leaves, onion rings and lemon wedges. Serve with raita of your choice.

          



                          Shallow fry the jackfruit pieces till golden.




                           Drain and steam till soft. Keep aside.




                         Bring water to a boil along with cinnamon, both the cardamoms, 
                         cloves, bay leaf, salt, mace, star anise and 1 tsp. oil.




                           Add the soaked rice and cook till it is al dente / half cooked.




                        Mix together yoghurt, 1/3 fried onions, ginger-garlic paste, salt, 
                        turmeric powder, red chili powder, slit fresh chilies, lemon juice, 
                        1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 
                        1/3 mint leaves and ginger juliennes.




                             Add the jackfruit pieces and mix well.




                        Transfer to the pan in which it is to be cooked. Spread half of the
                        coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.




                          Spread a layer of the rice, remaining coriander-mint leaves, fried 
                          onions, rose petals, ghee, saffron milk and rose water.




                         Cover tightly with an aluminium foil and cook for 2 minutes on 
                          high flame and 12-15 minutes on a griddle on a very low flame.




                          Garnish with mint leaves, onion rings and lemon wedges. Serve 
                          with raita of your choice. 















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