Raw Jackfruit Biryani | Kathal Biryani | Echor Biryani

-


Its a Hyderabadi style layer dum biryani which is a veg recipe. Although being a non-vegetarian, I am sure its taste & flavour can beat any non veg biryani. So, its a very good option for any veg day or for a vegetarian. Also it can be a great menu in vegetarian list in any party. Here I have tried to show the recipe in very easy way so that, anybody can cook. It is always served with raita and salad.
Lets go to the recipe.

Preparation Time : 40 minutes

Cook Time       : 1 hour 30 minutes

Serves            : 3 people


Ingredients:

  • Soaked Basmati Rice(Aromatic long grain rice)- 1 cup
  • Whole Spices For Cooking Rice,
    • Bay leaf- 1 piece
    • Cinnamon stick- 2 pieces
    • Black Cardamom- 1 piece
    • Green cardamom- 4 pieces
    • Clove- 3~4 pieces
  • Salt to taste
  • Sugar- 1 teaspoon (for rice) + 1 tablespoon (for raw jackfruit)
  • Ghee- 1 tablespoon (For rice) + 1 tablespoon (For biryani layer)
  • Sunflower oil- 5 tablespoon
  • Blanched Raw Jackfruit- 300 gram
  • Whole Spices For Cooking Raw Jackfruit,
    • Bay leaf- 1 piece
    • Star anise- 1 piece
    • Cinnamon stick- 2 small pieces
    • Black cardamom- 1 piece
    • Clove- 3 pieces
    • Nutmeg- 1/4 piece
    • Mace- 1 piece
    • Green cardamom- 5 pieces
    • Black pepper- 5~7 pieces
    • White pepper- 5~7 pieces
    • Caraway Seeds- 1/2 teaspoon
  • Onion(chopped)- 1 medium
  • Ginger Garlic paste- 2 tablespoon
  • Green chilli paste- 1 tablespoon
  • Kashmiri Red chilli powder- 1 teaspoon
  • Beaten yogurt- 1/2 cup
  • Brown onion(Beresta)- 2 large onion
  • Coriander leaves(chopped)- 3 tablespoon
  • Mint leaves(chopped)- 1.5 tablespoon
  • Saffron milk- 2 tablespoon
  • Biryani garam masala- 1 teaspoon (for raw jackfruit gravy) + 1 teaspoon (for biryani layering)
  • Kewra water- 1 tablespoon
  • Rose water- 1 tablespoon

How to Make:

  1. Cooking Rice:
    1. Take enough water(for rice cooking in drain method) in a vessel. Allow it to heat.
    2. Then add all whole spices for cooking rice and bring it to boil.
    3. Once boil comes, add soaked rice into water. Allow it to boil for 10 minutes.
    4. Then check the rice. It has to be cooked 80%, not more than that. This is very important to make perfect biryani.
    5. Drain the rice and keep aside.
  2. Cooking Raw Jackfruit :
    1. Now take oil in a wok. Allow it to heat.
    2. Then add whole spices and let it fry until nice aroma comes out.
    3. Add chopped onion and fry until it gets golden brown. Season with salt.
    4. After that add ginger garlic paste. 
    5. Fry until its raw flavour is gone.
    6. Add green chilli paste. Saute well.
    7. Now add kashmiri red chilli powder followed by salt.
    8. Pour beaten yogurt & mix well with spices.
    9. Then add fried raw jackfruit. Give a good mix and allow it to cook for 12 minutes(approx) in medium heat.
    10. After that you can see, oil has started to come out.
    11. Add 1 cup hot water. 
    12. Add sugar followed by biryani garam masala.
    13. Then cover and allow to cook for 10 minutes in low heat.
    14. Then take out the jackfruit and leave little gravy in wok.
  3. Layering/Assembling Biryani for Dum:
    1. Spread the gravy to make bottom layer of biryani in wok.
    2. Make a rice layer on it using half of the rice.
    3. Then add all the cooked jackfruit to make layer.
    4. Repeat the rice layer.
    5. Sprinkle brown onion over it.
    6. Spread chopped coriander leaves and mint leaves over it. 
    7. Sprinkle Biryani garam masala followed by ghee.
    8. Drizzle Saffron milk followed by kewra water and rose water.
    9. Seal the wok with aluminium foil and put the lead on top.
    10. Now put a tawa on gas top. Pour some water and keep the wok on it for dum for 35 minutes in medium to low heat. This step will prevent burning at bottom of biryani.
    11. After that give a 15 minutes standing time and then open it and serve with raita & salad.

My Tip: 

  • Biriyani rice should not be overcooked or under cooked. This is very important to get the perfect biryani.
  • I have blanched raw jackfruit with little salt. It will help to make it tender.
  • You can seal the biryani using a dough also if you want. But aluminium foil is a quick & easy option for this purpose.
  • Always start the biryani serving from side. Don't cut from middle.
  • If you want more ghee in biryani, you can add. I am using little less due to health.

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken- 675 gram Grated Garlic- 5 cloves Grated Ginger- 1 inch Green Chilli(Finely Chopped)- 3
Read more

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dry Red chilli- 1 pieces Fenugreek seeds- 1 teaspoon Cumin seeds- 1 teaspoon Nigella see
Read more

Aachari Pork / Indian Style Spicy Pork Curry with Pickling Spice Mix

-
Image
"Achari pork" is a Indian style unique pork recipe which is really a super tasty dish for any party. "Achar" means Indian pickle. Here we have used spices that is generally used for pickle in Indian cuisine. In this dish meat is cooked with "Achari Masala (Indian Pickling Spice Mix) " which gives it a awesome taste and aroma. You can serve it with any Indian bread like rooti, paratha, naan, kulcha etc. or steamed rice / any aromatic Indian rice like polau. Here I have used pork meat, you can use any meat like chicken or mutton whatever you like. Lets try this recipe and surprise your friends and family.I am sure they will be amazed. Preparation Time : 20 minutes Cook Time       : 60 minutes Serves              : 4 people Ingredients: Boneless Pork meat : 350 gram For boiling pork : Salt : 1 teaspoon Turmeric powder : 1/4 teaspoon Deggi mirch powder : 1/2 teaspoon Cumin powder : 1/2 teaspoon For boiled pork marinatio
Read more