| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
serving
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Ingredients
- 500 gms Basmati Rice
- 500 gms Raw Jack Fruit / Kathal
- 1 cup Curd Sour
- 3 Onion – large chopped
- 2 tbsps Ginger paste
- 2 tbsps Garlic paste
- 1 cup Ghee / Oil
- 4 Bay leaf
- 4 Cardamom
- 2 cardamom Black
- 4 Cloves
- 4 Black pepper
- 1 inch Cinnamon – stick
- 4 Star anise
- 1 tsp Mace
- 1/2 Nutmeg – crushed
- 7 – 8 chilies Green – slit
- 1 tbsp chili powder Red
- 2 tbsps Coriander powder
- Salt – as needed
- handful Mint
- 1 cup coriander Fresh – chopped
- 2 Lemon
- 1/2 cup Saffron milk – (saffron soaked in )
- 1 tsp water Kewda – (optional)
Ingredients
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Instructions
For making rice :
- 1. Wash and soak rice in water for 30 mins before you start cooking.
- 2. In a thick bottomed vessel, heat water in double quantity of rice. Add few drops of oil/ghee , 1 tbsp lemon juice, salt and some start anise in it.
- 3. As soon as the water starts boiling, add rice and cook till 80% done.
- 4. Once the rice is semi cooked, pass it through a strainer and collect the rice in a large tray and spread well so that they don’t stick to each other.
For making kathal ki yakhni :
- 1. Heat oil/ ghee in a wok and fry the kathal pieces till brown in color. Keep aside.
- 2. In the same oil fry cashews, raisins and some fine slices of onions that will be used for garish at the end. Collect them in separate bowls and keep aside.
- 3. Now add all the whole spices along with bay leaf in the remaining oil/ghee. Allow them to splutter.
- 4. Now add ginger garlic paste and saute till light brown in color.
- 5. Add finely chopped onions, you can also grind onions if you prefer. Fry till raw smell goes off and it turns golden in color.
- 6. Add green chilies and mix well.
- 7. Now add the fried kathal pieces and sour curd and mix everything nicely so that the curd mixes well with the kathal.
- 8. Soon you will observe, curd leaving water. Cook till oil starts oozing out and curd starts drying up.
- 9. Add red chili powder, coriander powder and some torn leaves of mint and coriander and fry till oil starts leaving from the sides.
- 10. Add salt and give a quick up side down mix again. Turn off the gas and prepare assembling of the biryani.
- How to assemble biryani :
- 1. Heat a flat base iron tawa on the gas and place a large thick bottomed utensil (handi/bhagona) on the tawa in which you wish to dum the biryani.
- 2. Take 1 tbsp of curd and spread it all over the base (this prevents yakhni from getting burnt).
- 3. Spread the kathal yakhni all over the curd and make sure its evenly spread on the base.
- 4. Add some ghee over it and start covering it with layers of rice.
- 5. Once you have covered the yakhni with the rice, pour saffron milk at one corner of the rice top.
- 6. Squeeze lemon all over, sprinkle kewda water (optional), add lots of chopped coriander and mint on top along with fried raisins and cashews (save few to garnish before serving).
- 7. Cover the vessel with aluminium foil and seal it from the sides.
- 8. Place the lid of the vessel on top of the foil and keep a heavy vessel over it so that the aroma is intact and the biryani cooks well in dum.
- 9. Simmer the gas and let the biryani cook on dum for 20 mins approx.
- 10. Once the biryani is done, remove the foil carefully and mix well by shaking the vessel. By doing this the yakhni mixes well with the rice without breaking the grains.
- Serve hot with raita and salad!
Recipe Notes
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Love : ShaheenÂ
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