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PrintJACKFRUIT BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the jackfruit in about 3 cups of water with salt for about 5 minutes or until half done. Drain the water and set the jackfruit aside.
- Mix the jackfruit with crushed onions, ginger juice, cumin powder and ground green chillies.
- Heat 25 ml of oil and fry the jackfruit lightly. Sprinkle a little water and cook, covered for about 5 minutes.
- Heat 75 ml of oil and fry the onions till they turn golden. Add the whole spices, after a few seconds add the rice.
- Fry for about 2 minutes, then mix hot water to the coconut milk and pour into the rice so that water to 1 inch above the rice.
- Add salt and cook on high for 2 - 3 minutes and then on low flame for about 10 minutes till the rice is about half done.
- Take a heavy bottomed pan smeared with oil and place half of the rice in it. Spread the cooked jackfruit and cover with the balance rice.
- Dot with ghee, sprinkle the chopped green chillies and add lime juice.
- Sprinkle saffron milk. Cook for 2 - 3 minutes on medium-high flame and then on low flame for about 10-12 minutes or until the dish is steaming hot.
INGREDIENTS
- 500 grams long grain rice, rinsed, soaked and drained
- 500 grams jackfruit, cut into small pieces, cleaned
- 400 ml fresh coconut milk
- 2 onions, finely sliced, fried to "a golden brown and crushed when cool
- ½ teaspoon saffron, dissolved in ¼ cup warm milk
- 75 ml Cooking oil
- 1 tablespoon ghee
- 1 tablespoon ginger juice
- 1 teaspoon cumin powder
- 1 tablespoon green chillies, ground
- 2 onions, finely sliced
- 4 green chillies, chopped
- Juice of 1-2 limes
- Salt, to taste
Spices
- 1 black cardamom, opened at the top end
- 3 green cardamoms
- 6 cloves
- 1 inch cinnamon stick
4 comments for “Jackfruit Biryani”
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