Biryani an Indian cuisine but adapted from the Middle East and Persia (modern Iran) is a very famous cuisine of India. Every state in our country has its own way of cooking and eating. Some cook in mustard oil, some states makes it more spicy, some state add potatoes and boiled egg and some will also do vegetarian version.
I had lot of jackfruit growing in my garden and chose to make one with Jackfruit. Jackfruit will give a vegetarian a feeling of having non vegetarian mutton. Jackfruit has its own taste and once the seeds are discarded the Biryani tastes heavenly.
Serves – 4 people, Preparation time – 15 mins, Cooking time- 60 mins
Ingredients
400 gms long grain rice
750 gms jackfruit cut into small pieces
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tbsp green chilli paste
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2-3 crushed black pepper
1 tsp cumin powdet
2 Tbsp ghee
Pinch of saffron dipped in 1/4 cup warm milk
1 Tbsp Rose Water
1 Tbsp Kewra Water
50 ml mustard oil
1/4 cup yoghurt
2 cloves
2 green cardamom
1 medium onion chopped fibe
2 medium onion paste
2-3 green chillies slit
Salt as per taste
Method
Wash and soak rice for 20 mins. In a bowl boil water and add salt and little oil, add the rice and cook 2/3 rd for 6-7 mins. Set aside on a plate spreading it out. Marinate the jackfruit with ginger, garlic, onion, green chilli, cumin powder, red chilli powder, turmeric powder, garam masala powder and crushed black pepper. Set aside for 10 mins. In a wok heat oil and fry the jackfruit for 3 mins. Set aside. In the same wok heat more oil and add chopped onions and fry till golden brown in colour. Add beaten yoghurt and keep stirring. Add fried jackfruit and stir well. Sprinkle water. Add Kewra water, Rose water and saffron dipped milk. Stir well. Add salt. Once jackfruit it tender, Set aside. To assemble in a wok add fried jackfruit Add rice and green chilli, cloves and cardamom. Add water if needed. Cover with a tight lid and once rice steams set aside. Enjoy hot
madhubish27 