Kathal Dum Biryani

Name: Kathal Dum Biryani
Cuisine: Indian
Ingredients: 1 cup Basmati rice, soaked in water for 30 minutes; 1 inch cinnamon stick; 1 star anise; 2 green cardamom; 2 big cardamoms; 4 cloves; 1 mace; 1 bay leaf; 1 tsp oil; 1 small Kathal (Jackfruit), cubed & soaked in water; As needed oil to deep fry; 1 cup yoghurt; 1 cup fried onions; 1 tbsp ginger-garlic paste; 1/2 tsp turmeric powder; 1 tsp ginger julienne; 2 fresh chilies, slit; 1 tsp red chilli powder; to taste salt; 1 tsp garam masala powder; juice of half a lemon; as needed rose petals (opt); 2 tbsp ghee; as needed coriander leaves, chopped; As needed mint leaves, chopped; few strands of saffron soaked in 1/4 cup milk; 1 tsp rose water; as needed onion rings, lemon wedges and mint leaves to garnish; as needed Raita to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookpadindiaturns2 - Let us relish some Kathal (Raw/Green Jackfruit) 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 mutton. Enjoy it with raita, onion rings and lemon wedges. You can also add in some roasted papad and pickles to go with it.

Bethica Das @kitchen_flavours

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Ingredients

1 cupBasmati rice, soaked in water for 30 minutes
1 inchcinnamon stick
1star anise
2green cardamom
2big cardamoms
4cloves
1mace
1bay leaf
1 tspoil
1small Kathal (Jackfruit), cubed & soaked in water
As neededoil to deep fry
1 cupyoghurt
1 cupfried onions
1 tbspginger-garlic paste
1/2 tspturmeric powder
1 tspginger julienne
2fresh chilies, slit
1 tspred chilli powder
to tastesalt
1 tspgaram masala powder
juice of half a lemon
as neededrose petals (opt)
2 tbspghee
as neededcoriander leaves, chopped
As neededmint leaves, chopped
few strands of saffron soaked in 1/4 cup milk
1 tsprose water
as neededonion rings, lemon wedges and mint leaves to garnish
as neededRaita to serve

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Steps

1

Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, bay leaf, star anise, mace, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.
2

Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside.
3

Mix yogurt, 1/3 fried onions, ginger-garlic paste, salt, turmeric powder, red chilli powder, slit fresh chilies, lemon juice, 1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 1/3 mint leaves and ginger juliennes.
4

Add the jackfruit pieces and mix well.
5

Transfer to the pan in which it is to be cooked. Spread half of the coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.
6

Spread a layer of the rice, remaining coriander-mint leaves, fried onions, rose petals, ghee, saffron milk and rose water. Cover tightly with an aluminium foil and cook for 2 minutes on high flame and 12-15 minutes on a griddle on a very low flame.
7

Garnish with mint leaves, onion rings and lemon wedges. Serve with raita of your choice.