Raw Jackfruit (Kathal) Dum Biryani

 

            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.

Chaal Chingri Echore (Raw Jackfruit cooked with Prawns & Rice - Bong style)

 

          This is a traditional Bengali homemade delicacy where Raw Jackfruit is cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version of this lost recipe, minus the prawns or fish head can also be called Echore Er Pulao or just Chaal Echore Er Torkari.

          The quantity of rice can be adjusted accordingly. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice, luchi (poori), chapatti or paratha. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 1 small raw jackfruit, cubed & boiled
• 1/3 cup green peas
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 2-3 green chilies, slit
• 2 cups water
• 1 tsp. ghee 

          Heat oil in a kadai / pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Now add the onion and sauté for a minute. Then add the prawns and continue to sauté for 2 minutes more. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Add the soaked rice and stir fry for a minute. Then add 2 cups water and bring it to a boil. Add the boiled jackfruit, green peas and green chilies. 

          Mix everything well and cook, covered till the the rice is cooked and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Serve with hot steamed rice, luchi (poori), chapatti or paratha.

                   Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, 

                   cloves and cumin seeds. Sauté for a few seconds. 

                                  Now add the onion and sauté for a minute.

                                  Add the prawns and continue to sauté for 2 minutes more. 

                        Add ginger-garlic paste & all the dry spices mixed with some water. 

                        Sauté till the oil separates. 

                                  Add the soaked rice and stir fry for a minute. 

                                 Then add 2 cups water and bring it to a boil. 

                     Add the boiled jackfruit, green peas and green chilies. Cook, covered till 

                      the the rice is cooked and the gravy is thick to a desired consistency. 

                                  When done, add ghee and give it a stir. 

                              Serve with hot steamed rice, luchi (poori), chapatti or paratha.

Chicken Kofta Kadhi

 

           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi as a side dish is quite apt during summer. 

           So check out my version of a non-veg. kadhi, where some chicken koftas replaces the usual besan pakoras. It turned out very yummy and is best enjoyed with jeera rice, plain biryani, pulao, steamed rice, naan, tandoori roti or chapatti for a great comfort meal. 

Chicken Kofta - 

• 200 gms. chicken breast / keema
• salt to taste 
• pinch of turmeric powder
• 1/2 tsp. pepper powder
• 2 tbsp. spring onion, chopped
• 2-3 tbsp. coriander & mint leaves, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated

Kadhi - 

• 1 cup yoghurt
• 3 tbsp. gram flour
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• pinch of asafoetida

Garnishing - 

• coriander leaves
• pickle oil

           Chicken Kofta - Place the chicken in a mixer grinder jar and make a thick paste without adding any water. 

          In a bowl, mix with all other ingredients mentioned and make into walnut size koftas, by wetting your hands at intervals to prevent them from sticking. Refrigerate for 15-20 minutes.

           Kadhi - In a deep bowl, whisk together all the ingredients mentioned. Heat oil in a pan and temper with the mustard seeds, fenugreek seeds and asafoetida. Sauté for a few seconds. 

          Add the yoghurt mix and bring it to a boil. Gently drop in the koftas and simmer on a medium to low flame till the koftas are cooked and the kadhi reduces to a desired consistency.

          Garnish with coriander leaves and a drizzle of some pickle oil. Relish it with steamed rice, papad and pickle. It can also be served with plain biryani, pulao, jeera rice, naan, tandoori roti or chapatti.    

Chal / Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bong style)

 

         This is a traditional Bengali homemade delicacy where pointed gourd /parwal is typically cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version minus the prawns or fish head is also called Potol Er Pulao or just Chaal Potol.

          The quantity of rice can be adjusted according to individual preference. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice or any Indian flat bread. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 10 Parwals (pointed gourd), scraped and cut lengthwise
• 1 potato, cut lengthwise
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3-4 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 2 tbsp. oil in a kadai / pan and shallow fry the potatoes and parwals separately till light brown. Remove and keep aside. Heat remaining oil and sauté the prawns for a minute and keep aside. 

          Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Now add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Add the soaked rice and stir fry for a minute. Then add the fried parwals, potato and prawns. Mix everything well.

          Add 2 cups of water and cook, covered, on a low flame till the veggies and rice are soft and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Garnish with coriander leaves and serve with hot steamed rice or any flat Indian bread.

Scrape & cut the veggies lengthwise.

                      Heat 2 tbsp. oil & fry the potatoes & parwals separately till light brown.

                      Heat remaining oil & sauté the prawns, too for a minute and keep aside. 

         

                      Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds. 

                                   Now add the onion and sauté till light brown. 

                     Add ginger-garlic paste & all the dry spices mixed with some water. Sauté 

                     till the oil separates. 

  Add the soaked rice and stir fry for a minute. 

Then add the fried parwals, potato and prawns. Mix everything well.

                     Add 2 cups of water & cook, covered, on a low flame till the veggies and

                    rice are cooked well & the gravy thickens to a desired consistency. 

        

                                  When done, add ghee and give it a stir.

                   Garnish with coriander leaves & serve with steamed rice or flat Indian bread.