Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Raw Jackfruit Biryani, let us first thoroughly wash and soak the rice
Step 2: For the JackfruitNext cut the raw jackfruit
Step 3: In order to do that we have to first grease our hands and the knife that is going to be used with oil
Step 4: This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit, does not get onto your hands and makes the cutting process hassle-free
Step 5: Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
Step 6: Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and then soak them in the salted water
Step 7: To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes
Step 8: Turn off the flame
Step 9: Allow the pressure to release naturally
Step 10: Drain the raw jackfruit pieces and set aside
Step 11: Once the jackfruit has cooled down, let us marinate it
Step 12: In a mixing bowl, combine the boiled raw jackfruit pieces, yogurt, ginger garlic paste, chili powder, turmeric powder, garam masala powder, lemon juice and salt
Step 13: Meanwhile, in a pan heat oil on medium heat, fry them until they turn into a deep brown colour
Step 14: Remove from the pan and drain on absorbent paper
Step 15: Set aside
Step 16: For the riceBoil water in a large saucepan, add soaked and drained rice along with salt, and the whole spices- cinnamon stick, cardamom, cloves, black cardamom, star anise and bay leaves
Step 17: Cook the rice until it's done 70 % done
Step 18: Once it's done, drain the rice rice and set aside
Step 19: To Assemble the BiryaniGrease a deep, wide pan with ghee, sprinkle some fried onions, mint leaves and coriander leaves
Step 20: Next spread an entire layer of the the marinated boiled raw jackfruit Now add the rice over the jackfruit, spoon ghee, sprinkle some more lint and coriander leaves, cover the pan with aluminium foil and put in on low flame for 20 minutes on dum
Step 21: Open the pan, and start fluffing the rice from the sides, so that the rice and the jackfruit come together while serving
Step 22: Garnish with Toasted cashew nuts and coriander leaves
Step 23: Serve Raw Jackfruit Biryani with Burani Raita and Mirchi Ka Salan Recipe for a delicious weekend lunch