kathal biryani

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the rice:
•1.5 cups basmati rice
•4 cups water for cooking the rice
•water for soaking the rice
•one single strand of mace/jayitri
•2 green cardamoms/hari elaichi or choti elaichi
•1 inch cinnamon/dal chini
•2 to 3 cloves/laung
•1 tejpatta/indian bay leaf
•salt as required
for the gravy:
•300 to 350 gms raw unripe jackfruit, about 3 cups chopped jackfruit
•1 cup full fat yogurt/curd/dahi
•½ tsp turmeric/haldi
•½ tsp red chili powder/lal mirch powder
•a single strand of mace/jayitri
•a small piece of stone flower/patthar ke phool/dagad phool/kalpasi
•3 green cardamoms/hari elaichi or choti elaichi
•1 inch cinnamon/dal chini
•3 cloves/laung
•1 tsp caraway seeds/shah jeera
•2 medium to large onions, thinly sliced
•1 medium tomato, chopped
•1.5 tbsp chopped coriander leaves/dhania patta
•1.5 tbsp chopped mint leaves/pudina patta
•3 tbsp ghee
•1 inch ginger/adrak + 3 to 4 cloves garlic/lahsun +1 green chili - crushed to a paste in mortar pestle or in a small grinder or magic bullet.
•1.5 to 2 cups water
•salt as required
for the layers:
•1 tsp ghee
•3 tbsp milk
•2 pinch of saffron/kesar
•1 tsp kewra (pandan) water or rose water
INSTRUCTIONS:
preparing the rice:
1.first rinse the rice till the water runs clear of the starch.
2.then soak the rice in enough water for 30 mins.
3.boil 4 cups of water in a pan or pot.
4.drain the rice and then add it to the boiling water.
5.add all the whole spices - mace, cardamoms, cinnamon, cloves and tejpatta.
6.season with salt and cook the rice till the grains are ¾th cooked. drain and keep the rice aside.
7.once the all the steam has gone from the rice, cover the rice.
preparing the jackfruit gravy:
1.now apply oil on your palms, knife and chopping board.
2.chop the jackfruit and remove the seeds.
3.whilst chopping, keep on adding the chopped jackfruit in a pan or a large bowl of water so that they don't darken.
4.if using chopped jackfruit already brought from outside, then rinse them in water.
5.the seeds can be added to vegetable dishes or in sambar or stir fries.
6.heat ghee in a dutch oven or a pot.
7.add all the whole spices - mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. saute for some seconds till fragrant.
8.add the sliced onions and fry them till they begun to get caramelized or golden.
9.when the onions begin to get golden, remove half of the onions and drain them on paper towels.
10.add ginger, garlic and green chili paste. saute for a few seconds till the raw aroma goes away.
11.then add the tomatoes, mint leaves and coriander leaves. saute for 1 to 2 mins.
12.add both the spice powders - red chili powder and turmeric powder
13.add the chopped jackfruit. stir and saute for 7 to 8 mins. then add the beaten yogurt.
14.stir and add water. add salt and cover the pot with its lid.
15.simmer the gravy till the jackfruit is cooked and tender.
16.if the water dries up while cooking, then you can add some water.
17.also soak saffron in warm milk and keep aside.
assembling the biryani:
1.in the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
2.spread a second layer of rice. add all the rice in this layer.
3.if you want you can make 4 layers. then you will have to make these layers in another pan or pot.
4.sprinkle the saffron flavored milk along with the saffron threads, rose water or kewra water on the rice. also dot with ghee.
5.if dum cooking on stove top - heat a tava or griddle. when the tava becomes hot, lower the flame. place a moist kitchen napkin or towel on the pot covering it. then place the lid tightly. the moist napkin or towel should not touch the biryani. keep the pot on the tava and dum cook for 25 to 30 mins on a low flame.
6.if baking in oven - cover the lid of the dutch oven tightly. preheat the oven to 180 degrees C. place the dutch oven in the oven and bake for 20 to 25 mins.
7.once done, allow the biryani to stand for 7 to 8 mins. later serve the kathal biryani with raita, pickle and papad.