Just like how Halley’s comet is visible from Earth every 75-76 years, my husband enters our kitchen once in a blue moon to cook this delicious biryani for our Sunday lunch. My husband would begin by boasting that he’s the chief chef and I’m his sous-chef. If he’s the one who pulls out every container from the shelf and spreads it around the kitchen counter, I’m the one who has to put it back in its place. If he’s the one who can win a genus book of world record for piling maximum number of dishes in a sink then I’ll be the one to clear it away. If he’s the one who needs to sautee the veggies, I’ll be responsible for cutting and grinding. So you may ask what’s he cooking ? he measures, lifts his hand to sautee, and most of all tastes the biryani and commands the necessary additions to make it right. Oh, its not that dramatic, he’s an excellent cook and puts up an act to have a moment of his own while he’s cooking. I put up with all his acts to taste this awesome biryani which is his own recipe and to be frank I have not noted down the measurements till date . Its quite easy to make yet so delicious, a lovely one pot meal we enjoy making together.
Young raw jackfruit (not the ripe ones) — 1 cup, washed, rinsed, and drained (I used canned ones, fresh ones can be used if available)
Basmati Rice — 2 cups
Green Chillies — 1
Cinnamon Stick — 1 ” piece
Bay leaf — 1
Fennel Seeds — 1 tsp
Pepper corns (Whole Black Pepper) — 5 to 8
Tomato — 1 (chopped)
Potatoes — 2 medium (optional)
Oil –2 tsp
Garlic — 4 medium pods
Onion — 1 (roughly chopped)
Ginger — 1 ” piece
Green Chillies — 1
Red Chillies –2 to 3 (adjust according to taste)
Cinnamon stick — 1″ piece
Cloves — 2
Pepper corns (Whole Black Pepper) — 8 to 10
Coriander Seeds (Dhania) — 1 Tbsp
Coriander Leaves — few twigs
Thick Yogurt(preferably sour) — 2 laddles (about 1/2 cup)
1. In a wide pan or kadai, heat oil, add ingredients from “For Grinding” list except yogurt and coriander leaves, one after the other and sautee until the onions are translucent. Grind them with coriander leaves and yogurt in to a smooth paste. Keep aside.
2. Wash basmati rice well. Add rice to the electric rice cooker, measure the ground paste and including the ground paste in the measurement add a total of 4 cups of water. To clarify, for each cup of rice add 2 cups of liquid, in this case the liquid is water + ground paste. Add green chillies, fennel seeds, bay leaf, cinnamon stick, pepper corns, and chopped tomatoes, potatoes, raw jackfruit. Cover the lid and cook for about 20 minutes. Once the rice is cooked in the rice cooker, transfer to the serving bowl/plate. Serve hot with your choice of raita. Enjoy!!!
1. If you do not have electric rice cooker, the same biryani with the above mentioned method can be used for making in pressure cooker, reduce the cooking time so that the biryani rice is cooked but not mushy.
My Day 3, group 4 recipe, under “Combo” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18.
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