Thursday, March 6, 2008

multani kathal ki biryani jackfruit delicacy

Ingredients
raw jackfruit (kathal), 1½ inch cubes
½ kilogram rice, soaked
1½ cups Salt to taste
green cardamoms 4
black cardamoms 3
cloves 3
one-inch sticks cinnamon 2
oil + to deep fry 3 tablespoons
onions, thinly sliced 4 medium
caraway seeds (shahi jeera) ½ teaspoon
ginger paste 1 tablespoon
garlic paste 1 tablespoon
turmeric powder 1 teaspoon
roasted cumin powder 1 teaspoon
coriander powder 2 teaspoons
chilli powder 2 teaspoons red
tomatoes, chopped 3 medium
yogurt, whisked 1½ cups
chopped fresh coriander leaves 2 tablespoons
saffron strands 5-6
milk 2 tablespoons
garam masala powder 1 teaspoon
fresh mint leaves, hand torn 10-12
kewra water 1 tablespoon

METHOD
1.Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.
2 Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.
3.Heat three tablespoons of olive oil in a deep thick bottom pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while. Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves.
4 Dissolve saffron in lukewarm milk and set aside.
5.Preheat the oven to 200°C/400°F/Gas Mark 6.
6.Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.
7.Serve hot with a raita of your choice.

2 Comments:

sailaja said...

Another excellent recipe using jackfruit. Very popular in our part of the world served during wedding menus.

Sailu @ Indian Recipes and Indian Recipes for Kids

Dhiraj Kumar said...


Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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