The fruit bought from shop was lovely yellow colour and looked ripened. After tasting the fruit felt like raw taste and not good to taste. So rather wasting the fruit by putting in bin, we decided to make biryani and it turned out to be super delicious. This biryani is protein-rich. Serve hot with apple achar/pickle, raita, salad.

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Ingredients

• Kathal/Jackfruit – 500 g (cleaned, sliced)

• Basmati Rice – 1 ½ cups (soaked 30 min)

• Shallots/Small Onions – 150 g (cut in four piece)

• Red Onion – 1 large (sliced)

• Tomato – 2 medium (pureed)

• Ginger garlic 2 tsp

• Coconut Milk – ½ cup + 2 tbsp + 1 cup 1 tbsp

• Biryani Masala – as per taste

• Red Chilli Powder – 1 tsp

• Turmeric Powder – ½ tsp

• Coriander Powder – 1 tsp

• Jeera (Cumin) Powder – ½ tsp

• Kasori meethi 1 tsp

• Garam Masala – 1 tsp

• Salt – to taste

• Saffron

• Oil - 4 tbsp

• Ghee – 3 tsp

• Paneer 100g or according to requirement

• Mint leaves

• Coriander leaves

• Fresh coriander & mint leaves – handful (for garnish)

• Warm water – 1 cup

• Jeera 1 tsp

• Cinnamon stick

• Cloves 3-4

• Elachi 3-4

• Slat 1/2 tsp

• Bay leaf

• Apple Pickle : 1 tbsp oil, 1/4 tsp hing, 1/2 meethi seeds, 1 tsp mustard seeds, curry leaves, half chopped (small) ) red apple, salt, 1 tsp chaat masal, 1 lemon juice

 Method

Step 1: Prepare the Jackfruit

• Wash and clean the jackfruit pieces.

• Heat oil in a heavy pan.

• Add sliced onions (shallots + red onion) and sauté until golden brown.

• Add ginger garlic paste. Cook till the raw small goes away.

• Add tomato puree, cook for 10 mins.

• Add all spice powders (biryani masala, red chilli, turmeric, coriander, jeera, garam masala, kasori meethi) and sauté well.

• Add jackfruit, mix gently so it absorbs the masala. Cover it up and let it cook till it goes soft.

• Pour in 1/2 cup coconut milk  simmer for 5–7 mins.

• Add mint and coriender leaves.

• Soak saffron in 2 tbsp warm coconut milk.

Step 2: Cook the Rice

• In another pot, boil water, coconut milk 1 cup, salt and other whole spices. Do not get it to boiling stage but hot.

• Add soaked basmati rice and cook until 80% done (grains should be firm). Drain and keep aside. Remove the whole spices.

Step 3: Paneer masala

•  Do not turn the flame on.

• Add 1/2 tsp garam masala and biryani powder, 1/4 tsp turmeric powder, jeera, salt, 1 tsp red chilly powder, 1 tbsp coconut milk.

• Add paneer and mix well.

• Turn the heat on and cook on all sides yt frequently turning them.

• Add 1 tsp oil.

Step 4: Layer the Biryani

• In a heavy-bottomed pan or handi:

  • Spread one layer of kathal/jackfruit.

  • Add cooked paneer masala.

  • Cooked rice

  • Saffron milk

  • Ghee

• Cover tightly (dum style) and cook on very low flame for 20–25 mins.

Step 5: Serve

• Fluff gently with a fork.

• Serve hot with Apple Pickle on the side for a tangy twist, Raita and salad.

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• Apple pickle/achar

• In pan on low heat add oil add the tempering and masala other the chaat masala.

• Add apple chaat masala. Apple will be slightly soft and not cooked completely.

• Turn flame off and add lemon juice.

• Fluff gently with a fork.

 

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