BM #131 Week 2 Day 3 -
The third recipe in this Biryani/Pulao series is here. I have been hearing a variety of reviews regarding the Raw Jackfruit Biryani. But it is not an understatement to say that the texture of raw jackfruit is a matter of preference.
The flavor of all the spices shines through all the jackfruit cubes. I have also heard from multiple chefs never to skimp on fresh mint leaves in any kind of biryani. This biryani is not an exception either to the mint leaves.
Ingredients -
For Boiling Basmati Rice -
Boiling Water 8-10 cups
Oil 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 2-3
Salt 2 tsp
Basmati rice 2 cups
For Boiling Raw Jackfruit -
Raw Jackfruit 300 grams (I used a frozen pack)
Salt 1 tsp
Turmeric 1/4 tsp
For the Biryani -
Oil 2 Tbsp + 1 tsp of Ghee
Onions sliced 1/2 cup
Ginger-Garlic Paste 2 tsp
Cloves 4-5
Cinnamon 2 inches
Cardamom/Elaichi 3-4
Star Anise 1
Marathi Mogga 2-3
Shahjeera 1 tsp
Japatri / Mace 1 strand
Salt as needed
Turmeric 1/2 tsp
Mint and Coriander leaves 2-3 handfuls
Yogurt 1/2 cup
Biryani Masala Powder 1 tsp
Fried Onions handful (Store Bought)
Rose Water 1 Tbsp (Optional)
Few Saffron strands soaked in 1/4 cup of warm milk (Optional)
Pressure cook for about 1-2 whistles (or approximately 15 minutes) the raw jackfruit cubes adding a little salt and turmeric. Set it aside.
Wash and soak basmati rice and set aside for 30 minutes.
In a heated pan add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, marathi mogga, japatri, salt, and turmeric.
After the onions are sautéed well add 1/2 cup of yogurt, salt, coriander-mint leaves, biryani masala powder and the cooked raw jackfruit cubes.
Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.
In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.
When the rice is 80% cooked, drain the water and gently spread the rice on top of the raw jackfruit mixture in the pan. Top it with mint-coriander leaves, fried onion. Also sprinkle some rose water and the saffron infused milk.
Add in the the raw jackfruit mixture that was set aside and the remaining rice with some more fried onions and coriander-mint leaves. Sprinkle some rose water and the saffron infused milk.
Cover making sure the steam doesn't escape and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.
Fluff gently just before serving with Raita.
Preparation Time 1 hour 30 minutes
Serves 3-4
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