Ingredients

• 2 cups - basmati rice
• 1.5 cups - kathal or raw jackfruit (chopped into medium sized pieces)
• 1 - sliced onion
• 1/4 cup - tomato
• 1 tbsp - ginger- garlic paste
• 1 cup - curd (yogurt)
• 2 - slit green chillies
• Chilli powder - as required
• 2 tbsp - any brand biryani masala or home-made masala
• 1/4 bunch - mint leaves
• 1/4 bunch - coriander leaves
• 1/2 - squeezed lemon
• Salt - as required
• 1 each of whole spices - cardamom, cinnamon, clove
• 3 cups - water
• 1 tbsp - ghee
• For garnishing :
• 1/4 cup - deep fried onions
• few roasted cashews
• few chopped finely coriander

How to Make Jackfruit Biriyani (Kathal Biriyani)

• Wash and soak the rice in the water for 30 minutes.
• Now in the pressure cooker or in the heavy bottom vessel heat some oil. Add the whole spices.
• Add onions and saute till light brown then add ginger, garlic paste.
• Add tomato. Once they get mashed well, add chopped kathal and green chilli to it.
• Then add yogurt, chilli powder, masala powder, lemon and curd one by one.
• Saute until the oil separates out from this mixture.
• Now add the chopped mint and half of chopped coriander leaves.
• Add rice, check for salt, mix well and then add boiling water.
• Close the lid and when steam comes out, put the whistle and turn to very low flame and switch it off after 10 minutes.
• If you are using a heavy-bottomed vessel, just close with the lid when all the water is absorbed by the rice, switch of the flame and after 5 minutes, mix slightly with spatula.
• Once it is done let it set for another 15 to 20 minutes.
• Now open the lid, mix slowly with spatula or fork.
• Garnish with remaining coriander leaves, onions, cashews and add ghee.
• Serve with boiled egg and raita.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/