Kathal (Jackfruit) Biryani

Ingredients & methods of Kathal (Jackfruit) Biryani

    ½ kg Kathal (jackfruit)
    1 cup Basmati rice
    2 onions finely sliced
    ½ cup curd
    1 cup tomato puree
    2 table spoons chopped garlic
    2 table spoons grated ginger
    4 table spoons vegetable oil + more for frying
    3 tej patta(bay leaves)
    ¼ cup chopped mint leaves
    2 table spoons butter
    2-star anise
    2 cinnamon sticks
    2 table spoons biryani masala
    1 javitri (mace)
    1 table spoon chilly powder
    5-6 black pepper corn
    1 tea spoon turmeric powder
    pinch of saffron
    salt to taste
    Kneaded flour to seal (atta)

    Wash the rice. In a pan add 3 cups of water, washed rice, 1 cinnamon stick, star anise, 1 javitri, 4 black peppercorns and 2 tej patta. Let the rice cook I the boiling water. Drain the rice and keep it aside.

    Cut the Kathal into small cubes. Don’t waste the seeds, chop them as well. Heat the oil in a kadai and fry the Kathal till golden brown. Take it out and tap the excess oil with the tissue paper.

    In a pan add 2 table spoons of oil, add 1 tej patta, 1 cinnamon stick and black pepper corns. Add ½ cup sliced onions, chopped garlic, grated ginger and sauté for a minute. Add biryani masala, red chilly powder, turmeric, and sauté for a minute. Add tomato puree and salt and sauté for another minute. Add curd and cook for 2-3 minutes. Add fried Kathal to it and add ½ cup water. Cover it and cook for 10 minutes.

    In a pan add 2 table spoons of oil and add remaining sliced onions and cook till brown. Take it out in a bowl. Add mint leaves, butter, saffron, ½ tea spoon biryani masala and mix well.
    Assembling of Biryani:
    In an earthen pot add a layer of rice. Place the cooked Kathal on it. Add another layer of rice. Layer it with the onions and mint masala. Sprinkle a pinch of biryani masala and saffron. Cover it with a plate and seal with the kneaded flour. Pre-heat the oven at 150 degrees Celsius and bake for 20 minutes. Serve hot with Raita and papad.