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14 December 2012,20:44 by
Ponmathi Srilekha.S

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JACKFRUIT BIRYANI

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Boil the jackfruit in about 3 cups of water with salt for about 5 minutes or until half done. Drain the water and set the jackfruit aside.
  • Mix the jackfruit with crushed onions, ginger juice, cumin powder and ground green chillies.
  • Heat 25 ml of oil and fry the jackfruit lightly. Sprinkle a little water and cook, covered for about 5 minutes.
  • Heat 75 ml of oil and fry the onions till they turn golden. Add the whole spices, after a few seconds add the rice.
  • Fry for about 2 minutes, then mix hot water to the coconut milk and pour into the rice so that water to 1 inch above the rice.
  • Add salt and cook on high for 2 - 3 minutes and then on low flame for about 10 minutes till the rice is about half done.
  • Take a heavy bottomed pan smeared with oil and place half of the rice in it. Spread the cooked jackfruit and cover with the balance rice.
  • Dot with ghee, sprinkle the chopped green chillies and add lime juice.
  • Sprinkle saffron milk. Cook for 2 - 3 minutes on medium-high flame and then on low flame for about 10-12 minutes or until the dish is steaming hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 500 grams jackfruit, cut into small pieces, cleaned
  • 400 ml fresh coconut milk
  • 2 onions, finely sliced, fried to "a golden brown and crushed when cool
  • ½ teaspoon saffron, dissolved in ¼ cup warm milk
  • 75 ml Cooking oil
  • 1 tablespoon ghee
  • 1 tablespoon ginger juice
  • 1 teaspoon cumin powder
  • 1 tablespoon green chillies, ground
  • 2 onions, finely sliced
  • 4 green chillies, chopped
  • Juice of 1-2 limes
  • Salt, to taste

Spices

  • 1 black cardamom, opened at the top end
  • 3 green cardamoms
  • 6 cloves
  • 1 inch cinnamon stick

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