Ingredients
500 gm raw jackfruit, cut into chunks
2 cups basmati rice, soaked 30 mins
2 onions, thinly sliced
½ cup curd
Saffron soaked in 2 tbsp warm milk
2 tbsp ghee + 1 tbsp oil
1 tsp biryani masala
1 tsp ginger-garlic paste
½ tsp Kashmiri red chilli powder
4 green cardamoms, 2 bay leaves, 2 cloves, 1 cinnamon stick
A handful of fresh mint leaves
1 tsp rose water
Salt to taste
Preparations
Method
Parboil jackfruit in salted water for 10 mins. Drain.
Fry onions until deep golden. Set half aside for layering.
Sauté whole spices and ginger-garlic paste in ghee. Add jackfruit, curd, and masalas. Cook 10 mins.
Parboil rice until 70% done. Drain.
Layer the jackfruit masala, then the rice, in a heavy-bottomed pot.
Top with fried onions, mint, saffron milk and rose water.
Seal and dum cook on low heat for 20 mins. Serve hot.