Known to be a substitute for meat lovers, the flavourful jackfruit in a rich aromatic rice preparation.
is as delectable ….
PHANASACHI BIRYANI
Ingredients
1-1½ cups cubed and fried jackfruit
1½ cups Basmati rice, soaked and drained
1 tbsp ghee + for drizzling
1½ tsps caraway seeds
1 black cardamom
7-8 green cardamoms
3-4 cloves
½ tsp cumin seeds
1 medium onion, sliced
Salt to taste
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1½ tsps red chilli powder
6 green chillies, slit
1 inch ginger, cut into juliennes
1 medium tomato, finely chopped
3-4 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
¼ cup fried onions
½ cup yogurt, whisked
2-3 tbsps saffron milk
2-3 tsps rose water
Method
• Heat 4-5 cups water in a deep non-stick pan, cover and bring to boil.
• Heat 1 tbsp ghee in a deep non-stick pan. Add 1 tsp caraway seeds, broken black cardamom, 3-4 green cardamoms, cloves and cumin seeds and sauté till fragrant.
• Add remaining caraway seeds and remaining green cardamoms to boiling water and continue heating.
• Add onion to ghee and sauté till golden.
• Add salt to boiling water and continue boiling for 1 minute. Add rice, mix, cover and cook till ¾ done.
• Reduce heat, add ginger-garlic paste, turmeric powder and 1 tsp chilli powder to the ghee and sauté for 30 seconds.
• Add 4 green chillies, half of ginger juliennes, tomato and sauté, mix, cover and cook till tomato turns soft and pulpy.
• Add fried jackfruit, 2 tbsps coriander leaves, 1 tbsp mint leaves and 2-3 tbsps fried onions, mix and cook for 1 minute. Add yogurt, mix, cover and cook for 1-2 minutes.
• Drain cooked rice in a colander.
• Add ¼ cup water to jackfruit mixture and mix. Add remaining chilli powder and mix. Spread cooked rice on top and level it out.
• Drizzle saffron milk and spread remaining fried onions, remaining coriander leaves, remaining mint leaves, remaining green chillies, remaining ginger juliennes, rose water and a pinch salt on top.
• Drizzle some ghee inside the edges of the pan, cover and cook on low heat for 15 minutes.
• Serve hot.
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