Let us relish some Raw/Green Jackfruit (Kathal) 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 that of mutton. Enjoy it with raita and salad. You can also add in some roasted papad and pickles to go with it. So check out the step by step pictorial recipe to prepare it.
- 1 cup Basmati rice, soaked in water for 30 minutes
- 1 small Raw Jackfruit, cubed & soaked in water
- 3 tbsp. oil
- 3 tbsp. ghee
- 1" cinnamon stick
- 2 green cardamoms
- 2 big cardamoms
- 4 cloves
- 1 mace
- 2 bay leaves
- 3 onions, sliced
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- salt to taste
- 1 tsp. garam masala powder
- few rose petals
- handful of coriander leaves, chopped
- handful of mint leaves, chopped
- few strands of saffron soaked in 1/4 cup milk
- 1 tsp. rose water
- few drops of kewra essence
- handful of roasted cashew nuts
Bring sufficient quantity of water to boil along with cinnamon stick, both the cardamoms, cloves, bay leaves, mace, 1 tsp. oil and 1 tbsp. salt. Add in the rice and simmer till half done. Drain and keep aside.
Boil the jackfruit pieces along with a pinch of salt and turmeric powder. Drain them well.
Heat oil in a pan and stir fry the boiled jackfruit pieces till light brown. Keep aside. In the same oil fry two onions till golden in color. Keep them aside.
Heat 2 tbsp. ghee in a heavy bottomed pan and fry the remaining onion till light brown. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
Add the yoghurt and jackfruit and mix well. Sprinkle half of the coriander leaves, mint leaves, few rose petals, cashew nuts and fried onion.
Spread the half cooked rice, followed by the remaining coriander leaves, mint leaves, fried onions, remaining rose petals, saffron milk, remaining ghee, roasted cashew, rose water and kewra essence.
Cover with an aluminum foil tightly around the edges and place a lid / steel plate over it. Place something heavy 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 15-20 minutes on a very low flame.
Switch off the flame and let it remain covered for another 10 minutes. Garnish as desired and serve with raita and salad for a weekend lunch.
Note -
1. If you don't have access to fresh jackfruit, use a tin of pre-boiled of 400-500 gms. jackfruit and skip the boiling process.
2. Both the kewra essence and rose water will impart a strong taste to the biryani and can be skipped according to individual preference.
3. Diabetics can skip the rice and use millets or quinoa instead.
Cook rice in boiling water along with cinnamon stick, both the cardamoms,
cloves, bay leaves, mace, 1 tsp. oil & 1 tbsp. salt till half done.
Drain and keep aside.
Boil the jackfruit along with a pinch of salt & turmeric powder.
Heat oil & stir fry the boiled jackfruit pieces till light brown. Keep aside.
In the same oil fry two onions till golden in color. Keep them aside.
Heat 2 tbsp. & fry the remaining onion till light brown.
Add ginger-garlic paste & all the dry spices mixed with some water.
Sauté till oil separates.
Add the yoghurt
and jackfruit and mix well.
Sprinkle half of the coriander & mint leaves, few rose petals, cashew nut
& fried onion.
Spread the half cooked rice,
Add remaining coriander & mint leaves, fried onions, remaining rose petals,
saffron milk, remaining ghee, roasted cashew, rose water & kewra essence.
Cover with an aluminum foil tightly & place a lid / steel plate over it. Cook
on a high flame for 2 minutes. Then place it over a hot tawa / griddle & cook
further for 15-20 minutes on a very low flame.
Switch off the flame and let it remain covered for another 10 minutes.
Garnish as desired and serve with raita and salad for a weekend lunch.
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