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.
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
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.
Ghee – 3 tablespoons
Oil – 1 tablespoon
Jeera ( cumin seeds ) – 1 teaspoon
Jack Fruit – 1/2 cup ( de – seeded and chopped to long thick slices )
Finely chopped green coriander leaves – little
Finely chopped mint leaves – little
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.
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 .