Jack Fruit Biriyani with Shimla ( green capsicum ) Baingan ( Brinjal ) Raitha

Jack Fruit Biriyani

This is an extremely exotic dish.  It should be served steaming hot so that the aroma and the flavours combine well. A very fruity Biriyani. The powdered masalas give a great punch to the dish. Serve with Shimla Baingan Raitha for that little extra taste.

Ingredients 

Cooked Basmathi rice – 2 cups

Jack Fruit – 1/2 cup ( de – seeded , chopped to thick long slices )

Boiled Vegetables – 1 cup ( carrots, beans, green peas)

Sliced onions – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

To pound together 

Garlic flakes – 5

Green chillies – 1

Peeled and chopped ginger – 2 teaspoons

Dry roast and powder little coarsely

Coriander seeds – 1 and 1/4 teaspoon

Kashmiri red chillies -4

Cloves -2

Cardamom – 1

Methi seeds – 4

Black pepper – 3

Cinnamon – 1 very small piece

Dry roast all the above mentioned ingredients to a golden colour on sim flame. Switch off the stove. Cool and powder coarsely. Keep aside.

To Season

Ghee – 3 tablespoons

Oil – 1 tablespoon

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Jack Fruit – 1/2 cup ( de – seeded and chopped to long thick slices )

Finely chopped green coriander leaves – little

Finely chopped mint leaves – little

Method

Heat a big pan. Season. First fry the sliced onions on medium flame for 3 minutes. Once the onions turn transparent, add the pounded mixture. Sauté on sim flame for 5 minutes. Add the chopped tomatoes, turmeric powder, salt to taste and the boiled vegetables. Saute on sim flame for 5 minutes. Add the coarsely powdered spices and the cooked rice. Mix gently. Keep the flame on sim. After 5 minutes, add the jackfruit pieces. Mix . Keep on sim flame for 3 minutes. Switch off the stove. Garnish and serve piping hot with Shimla Baingan Raitha.

Chef’s Tips

1) Can add halved cashew nuts ( fried in ghee ) to the Biriyani.

2) Adding the jack fruit while sautéing and adding again with the garnishing ingredients, doubly adds to the taste of the Biriyani .

 

 

 

 

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