KATHAL KI BIRYANI

INGREDIENTS:

½ kg raw jackfruit( kathal )cut into cubes;
3-4 onions thinly sliced;
3 tomatoes chopped;
10-12 mint leaves;
Coriander leaves;
1 tbs roasted and powdered cumin;
4 green cardamoms;
3 black cardamoms;
3 cloves;
2 sticks cinnamon;
½ tbs shah jeera;
1 tbs turmeric pwd;
2 tbs coriander pwd;
2 tbs red chilli pwd;
1 tbs garam masala pwd;
1 tbs ginger paste;
1 tbs garlic paste;
11/2 cups whisked yogurt;
5-6 saffron strands;
2 tbs milk;
1 tbs kewra water;
Salt to taste;
3 tbs Oil;

METHOD
Parboil rice with little salt, 2 green and black cardamoms, cloves and 1 stick cinnamon. Drain. Add cold water and drain again. Heat oil and deep fry jackfruit cubes. Remove and keep aside. Deep fry half onions and keep aside.
Again heat 3tbs oil in a kadai. Add shah jeera and remaining khara masala ( cardamom; cinnamon). Add remaining onions and fry till golden. Add ginger and garlic paste and sauté. Add cumin, coriander, chilli and turmeric powder. Add tomato and continue to sauté till masala is cooked. Add jackfruit and stir. Add yogurt, salt and atlast coriander leaves.
In a bowl arrange half of jackfruit mixture . Top it with layer of rice. Sprinkle over it saffron dissolved in milk , garam masala, mint leaves and a few drops of kewra water. Again spread the second layer of jackfruit mixture . Top it with rice. Garnish with fried onions , mint leaves and remaining kewra water.
Preheat oven to 200 degree cen.Bake it for 20 – 25 min. Serve hot with raita.