Ingredients:
Rice 300 gms.
Green chilies 6 nos.
Green cardamom powder 3 nos.
cloves 3 nos.
Lemon juice 1 tbsp.
Ginger ?" piece
Fried onions (golden) 3 gms.
Coriander 1 bunch
Saffron 2 tsps.
Milk ? tbsp.
Salt to test
For the kathal (jackfruit)
Kathal cooking oil to deep fry the kathal 600 gms.
Green cardamoms 3 nos.
cloves 2 nos.
cinnamon 2 sticks
bay leaves 2 nos.
cumin ? tsp.
Garlic paste 2? tsps.
ghee or clarified butter As required
Ginger paste 2? tsps.
Yogurt ? cup
Vegetable stock 2/3 cup
Cream 2 tbsps.
Red chili powder ? tsp.
Lemon juice 1 tbsp.
Green cardamom powder ? tsp.
Javitri (mace) powder ? tsp.
Ittar 1 drop
Salt As required
Wash the rice and soak for 45 minutes. Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and make a paste. Scrape, wash and cut the ginger into julienne's. Wash, deseed and finely chop the green chilies, and similarly, clean, wash and chop the mint the coriander. Peel and cut the jackfruit into quarters, then core and cut the segments into 1? chunks.
Heat the oil in a kadhai, add the kathal and deep fry over medium heat until it cooks. Remove onto a sheet of absorbent paper to the excess fat and whisk the yogurt in a bowl. Heat the ghee in a handi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour, and add the garlic and ginger pastes. Bhunao or saut?` until the moisture evaporates, then remove the handi from the heat, stir in the yogurt, return the handi to the fire and bhunao again until the liquid evaporates.
Then, add the stock, red chilies and salt, bring to a boil. Reduce to low heat and simmer for 4-5 minutes. Remove from the fire and, strain through a fine muslin cloth, squeeze the gravy into a separate handi.
Now, add the kathal, simmer for 2-3 minutes, add the lemon juice, cream, mace, cardamom and ittar, and stir and adjust the seasoning. Pre-heat the oven to 350 ? F, boil 6 ? cups of water in a pan, add the cardamom, cloves, salt and rice, and bring to a boil. Add the rosewater and lemon juice, and continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside. Remove half the kathal and stock and return the handi to medium heat. Sprinkle in half the ginger julienne's, green chili, mint and coriander, and spread half the partially-cooked rice on top.
Arrange the remaining kathal on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and pour half the reserved stock over it. Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron. Spread the remaining rice, sprinkle the fried onions over it, cover with a lid and seal with atta (whole-wheat) dough.
Cook unit the steam begins to seep out of the dough, then remove and keep aside. Put the sealed handi on dum in the pre-heated oven for 8-10 minutes, then break the seal and serve the biryani.
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