JACKFRUIT BIRYANI WITH PEANUT GRAVY

Jackfruit is a good substitute for chicken and peanuts are rich in protein.

INGREDIENTS

Rice-1 & 1/2 cup

4 to 5 cups water to boil the rice

Salt as required

For the Biryani Masala

Unriped Jackfruit 300 gms chopped

Turmeric 1/2 tsp

1 cup dairy free yoghurt

1/2 tsp red chilli powder

1/2 tsp indian five spice mix

2 whole green cardamoms

Brown paste of 3 medium sized onions *

2 tbsp coriander leaves

1 tsp caraway seeds

Puree of 2 tomatoes*

2 tbsp mint leaves

3 tbsp oil

1 tbsp ginger garlic paste

1 tsp green chilli paste

Fried onions for garnishing

A handful of roasted nuts

Salt as required

METHOD

For the rice:

Soak rice in enough water for 3o minutes. Boil 4-5 cups of water in a pot. Drain the soaked rice and add to the boiling water. Sprinkle a little salt and cook rice till grains are almost cooked. Drain the water and keep aside.

For the Gravy/Biryani Masala:

Heat oil in a pan. Add the whole spices i.e. Caraway seeds and cardamom and saute for a few seconds. Add chilli paste and ginger garlic paste, and saute till the raw aroma goes away. Immediately add brown onion paste and saute till the gravy or masala leaves oil from the sides of the pan. Add tomato puree and saute for another 1 or 2 mins. Add turmeric and red chilli powders, Indian five spice mix and mix well. Now add chopped jackfruit, stir and saute for 8 to 10 mins and add the beaten yoghurt. Then cover the dutch oven with its lid and let the gravy simmer till the jackfruit is cooked and tender.

Assembling the biryani:

Take a heavy flat bottomed pan and add half of the jackfruit gravy. Spread a layer of rice. Repeat the procedure again.Sprinkle the top layer with saffron water, rose water and vetiver/screwpine water, sliced fried onions, mint leaves, coriander leaves, roasted nuts and a little almond butter.

SERVE WITH PEANUT GRAVY THE RECIPE OF WHICH IS MENTIONED BELOW:

Oil 2 tbsp

Large green chillies 5-10 Slit and deep fried

Salted peanuts 1/2 cup

2 tbsp Sesame seeds

Cumin seeds 1 tsp

Coriander seeds 1 tsp

2 dried red chillies

1 tsp Mustard seeds

Curry leaves 5-10

Brown paste of 1 onion*

1 tsp turmeric powder

2 tbsp tamarind pulp

Ginger garlic paste about 1 tbsp

Salt to taste

METHOD

Dry roast sesame, coriander, cumin seeds, red chillies and peanuts. Grind it to a paste. Heat oil in a pan. Add some mustard seeds and curry leaves. After a few seconds add ginger garlic paste.Now add brown onion paste along with the ground paste and turmeric powder. Cook till oil leaves the sides of the pan. Now add half cup of water and bring to a boil. Cook on low heat for 10 -15 mins. Now add tamarind pulp. If the gravy is too thick then you may add a little water. Add salt and green chillies and cook for another 10 mins. Serve hot with biryani.

TIP

When you buy the chopped jackfruit from the supermarket, please rinse it thoroughly before cooking. 

* Brown onion paste

Fry sliced onions and grind it to a paste. It enhances the taste of gravies.

*Tomato puree

Boil tomatoes and puree it.  Seive it in a bowl. 

You may add bouquet garni to the rice while boiling it for aroma.