Prepared all the standard curries- ghashi, koddel, chakko, phodi etc using the plenty of jackfruit available this year! I had cut one jackfruit used some and remaining portion had cut into pieces, cooked and kept in the fridge. Wanted to try something new and came across this biryani which I had seen in some restaurant menus but never tried. Raw jackfruit is called vegetarian’s chicken so I imagined it might give similar texture. I decided to try it out in my own way after referring several recipes. It did taste yumm probably waking up late and cooking in hurry added its extra ‘magic of urgency’ to it. Here is how I made it.
- Jackfruit pieces- 1 big bowl
- Curd – about 10tsp
- Salt – about 1tsp for marination + 1.5tsp
- Chilly powder- 2.5tsp(can vary based on spice level required)
- Biryani masala – I took MTR Biryani masala 10rs pack which is 15g
- Turmeric powder-1tsp
- Oil- 4tsp
- Ghee – 2tsp
- Jeera – 1/2tsp
- Onion – 2
- Tomato- 1
- Ginger- small piece
- Garlic- about 10pods
- Basmati rice – 1cup
- Coriander leaves
Method of preparation-
- First clean and remove skin of raw jackfruit, cut it into pieces and cook it in a vessel. Preferably do it in advance.
- Put curd, 1tsp Salt, 1/2tsp turmeric, 1tsp chilly powder, half pack of biryani masala and mix well.
- Now add the jackfruit pieces and mix well. Keep aside for 30min.
- Cut 1 onion into small pieces and fry it till brown with 2tsp oil in a pan. Keep aside.
- Take the cooker, add oil and ghee. Add jeera and finely chopped ginger and garlic.
- Fry for a while. Now add onion cut into big pieces.
- Then add tomato cut into big pieces. Mix well
- Now add the marinated jackfruit pieces.
- Wash and clean basmati rice and add to the cooker, no soaking required.
- Add 1/2tsp turmeric powder, salt, 1.5tsp Chilly powder, remaining biryani masala. Give it a good mix
- Pressure cook for 2 whistles.
- Finally top with onion pieces and chopped coriander leaves. You can add roasted cashews as well.