Sunday, June 25, 2017

Jackfruit Biriyani (Rice Pilaf With Jackfruit)

Young and tender jackfruits are used to make this biriyani; although fresh is prefered, canned ones do when fresh jackfruit is unavailable. Flavorful and filling, Jackfruit Biriyani can be spicy or mild. If you really like it spicy, add half to one teaspoon of cayenne/red chile powder when adding the biriyani masala during cooking. All one needs to complete the meal is some fresh crunchy chopped salad, a green or coconut chutney, and fried or roasted papadams.
Jackfruit Biriyani
1 1/2 cups Basmati rice, soak
2-3 Tbsp Oil
1/4-1/2 cup Cashew pieces 
1 Bay leaf 
2 Green Cardamom Pods
2 Brown Cardamom Pods
Cinnamon - 1 inch piece 
Cloves - 2 
1 large Onion, thinly slivered
1-2 cloves Garlic, minced (optional)
1/2 - 1 inch piece Ginger, finely minced
3-4 Hot/Mild Green chillies, minced OR 1/2 Green Bell Pepper, diced
1 Tomato, chopped
1 can Green jackfruit, drained well, and torn into small pieces
1/2 tsp Turmeric powder 
1 small handful of Mint leaves, about 15 + more for garnish
4 Tbsp Coriander leaves, chopped + more for garnish
2 tsp Salt


Soak basmati rice in  water for 30 minutes. 

Prep the ingredients: Thinly slice onion, finely chop tomatoes and measure out all other ingredients and have them ready. Crush the cardamom pods so their pods crack slightly.

Heat the oil in a large pan - 4-5 quart/liter capacity - and add the cashews; cook until slightly golden. They can be left to cook with the rest or removed and reserved to top the biriyani.

Stir in the bay leaf, cinnamon, cardamoms, and cloves; cook for about 30 seconds.

Add  Add sliced onion. Fry till golden.

Stir in the ginger, garlic if using, and green chiles; cook for about 2 minutes.

Add tomato, salt, biryani masala powder, and turmeric. Cook until tomatoes become soft. 

Sprinkle the mint and coriander leaves.

Tip the jackfruit, drained rice and two and 3/4 cups water; mix gently. Bring to a boil.

Reduce the heat to low, cover and cook on low for 10-12 minutes undisturbed; turn off heat. Let rest for about 15 to 20 minutes.

Gently fluff the biriyani with a fork, transfer to a serving dish if desired, and garnish with mint and coriander leaves and cashew pieces if reserved.

Serve hot with chopped salad, raita, chutney/pickles and pappadams.


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