Jackfruit biryani

Ingredients

• 500 g raw Jackfruit
• 2 cups basmati rice, soak in water for half an hour
• 4 cups water ( for cooking )
• 1 cup sour curd
• 4 onions, cut lengthwise
• 12 green chillies, slit
• 1 - inch piece ginger
• 10 cloves garlic
• 2 tablespoon khus khus ( poppy seeds )
• 2 tablespoon cashew nuts
• 1/4 bunch mint leaves, chopped
• 1/4 bunch coriander leaves, chopped
• 4 cardamom
• 4 cloves
• 2 small cinnamon sticks
• 6 - 8 tablespoon ghee
• 1 - 1 1/2 teaspoon salt ( or to taste )

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Preparation

• Grind ginger, garlic, cashew nuts and khus khus into a smooth paste.
• Skin and cut the raw jackfruit into cubes ( seeds removed ) and cook till nearly tender in water, with a little salt and turmeric. Drain off water.
• Heat 3 tablespoon of ghee in a pan. Add ginger - garlic - cashew nut - khus khus paste. Fry on a low heat till the raw smell goes.
• Add boiled jackfruit, slit green chillies and curd and cook till dry. Heat 3 tablespoon ghee in a vessel, add the whole garam masala ( cardamom, clove and cinnamon ).
  
• When it sizzles, add the onions and fry till golden color and fragrant. Add washed and drained rice. Fry for 3 - 4 minutes on a low heat.
• Add salt to taste and 4 cups of water. Cover with a lid and cook on a low heat till done.
• Add jackfruit mixture, mint and coriander leaves and the remaining ghee. Cover with a lid and cook till dry. Serve hot with raita.

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