Raw jackfruit Dum Biriyani

Biriyani is a mouth watering rice dish that is cooked either with meat or vegetables. There are so many varities of biriyani and one of the popular variety is Dum biriyani. It is a popular cuisine from Hyderabad. In this the dish is cooked on slow fire or dum for an aromatic flavour or fragrance. Raw jackfruit dum biriyani or Kathal biriyani is a mildly spiced biryani made with unripe jackfruit along with some spices. It is a stepwise process where the rice is cooked separately with spices, and then a gravy is made with raw jackfruit, spice powders and finally everything is arranged in layers to cook in slow fire. Usually a heavy bottomed vessel is used to make Dum biriyani. It can be cooked on stove top by placing the heavy bottomed vessel on a dosa tawa or it can be cooked in oven.

The main process starts with cleaning the raw jackfruit and separating the edible portion carefully. Before you start this step apply coconut oil on your palms, knife and then slowly cut it into four. Then remove the skin and take away the edible part. Though it is a time consuming process, it is worth making it. Apart from this we can make raw jackfruit chips, dry sabzi-Idichakka upperi, puzhukku, etc.,

INGREDIENTS

Raw jackfruit – 1

Turmeric powder – A pinch

Salt – As required

Water- To cook

To cook rice

Basmathi rice- 1 cup

Water- adequate to cook

Bay leaf – 1

Marathi moggu – 1

Cinnamon stick – 1 inch

Star anise – 1

Cardamom – 2

For the gravy

Ghee- 1 tsp

Bay leaf – 1

Cardamom – 2

Star anise – 1

Cinnamon stick – 1 inch

Fennel seeds – 1 tsp

Ginger garlic paste – 2 tsp

Onion – 2

Tomato – 4

Red chilli powder- 1 tsp

Turmeric powder

Coriander powder- 1 tsp

Kitchen king masala – 2 tsp

Curd – 2 ladle

Salt – to taste

For arranging

Ghee- 1 tsp

Gravy

Cooked rice

Coriander – few (finely chopped)

Garam masala powder – 2 tsp

Milk – 1/8 to 1/4 cup

Kasuri methi – To garnish

Cardamom powder – 1 to 2 tsp

Aluminium foil – To cover

Wash and cut the jackfruit as I mentioned in the description part.

Add adequate water, turmeric powder, salt and pressure cook it well. Keep it aside.

To cook the rice

Take required quantity of rice and wash it well.
We can either pressure cook or open cook the rice. To pressure cook, add rice, spices, and 1: 1.5 water and cook it on high flame till one whistle and on low flame till second whistle.
To open cook, add rice in a heavy bottomed vessel, and then add adequate water.

To this add spices like bay leaf, cinnamon stick, cardamom, Marathi moggu (kapok buds), star anise.

Close it with a lid and allow it to boil until the rice is cooked.

Turn off the stove and strain it in a collader to discard extra water.

For the gravy

In a heavy bottomed vessel add ghee. then add spices like bay leaf, cardamom, cinnamon stick, star anise, fennel seeds. Saute them until you get a nice aroma.

Add ginger garlic paste and saute until you get a nice aroma.

Add finely chopped onions , saute them until they turn translucent in colour.

Add finely chopped tomatoes, turmeric powder, red chilli powder, kitchen king masala, coriander powder, water and mix them well.

Once the masala powders mix well with the gravy, add curd and keep it in low flame. The curd should mix well with other ingredients.

Finally add the salt and cooked jackfruit. Cook it for 5 minutes and turn off the stove.

Arranging it in layers

In a heavy bottomed vessel add ghee.
Add the gravy and spread it evenly.
On the top of the gravy layer, add the cooked rice and spread it evenly.
Then garnish it with finely chopped coriander, add garam masala powder, milk.
Repeat the same steps and arrange everything in layers.
Finally garnish with coriander, garam masala powder, Kasuri methi, cardamom powder.

For Dum cooking

To cook on stove top, heat a skillet and place the heavy bottomed vessel with the lid closed on it. Cook it in low medium flame for 45 minutes.
If we are going to cook in an oven cover the heavy bottomed vessel with a aluminium foil and place it in an oven for 45 minutes.
Mix well, serve it with raitha.