OLIVE & JACKFRUIT BIRYANI

Share on Facebook
OLIVE & JACKFRUIT BIRYANI
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m

Ingredients

Green & Black Olives from Spain

Raw Jackfruit

Basmati Rice soaked and drained

Green cardamoms

Black cardamoms

Cloves

Cinnamon

Caraway seeds (shahi jeera)

Ginger paste

Garlic paste

Turmeric powder

Cumin powder

Coriander powder

Red chilli powder

Tomatoes chopped

Yogurt whisked

Fresh coriander leaves

Mint

Saffron (kesar)

Saffron (kesar)

Milk

Garam masala powder

Fresh mint leaves torn

Kewra water

Pure ghee

Onions thinly sliced

Olive Oil

Instructions

  • Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain.
  • Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again.
  • Boil tender jackfruit pieces with a touch of salt and turmeric. Do not over cook, the pieces should cook till soft. Drain.
  • Remove and place on an absorbent paper and set aside.
  • Take a deep wide vessel and heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add onions and sauté for a while. Add ginger-garlic paste and continue to sauté.
  • Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomato and continue to sauté for two to three minutes. Add cooked jackfruit cubes and stir. Add olives, yogurt and salt.
  • Dissolve saffron in lukewarm milk and set aside.
  • Spread half of the rice over the jackfruit layer, pour half ghee all over the rice, add some fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and a tbsp of mint leaves and pour half of saffron milk over the rice. Repeat this process once more for another layer.
  • Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook this biryani on high flame for 2 minutes then place the vessel on top of a hot tawa and cook for 20 mins.
  • Let it cool down for 15 mins. Remove lid, mix gently and remove into a serving bowl. Serve warm with raita.
Print
OLIVE & JACKFRUIT BIRYANI
OLIVE & JACKFRUIT BIRYANI
Servings
3-4 people
Ingredients
  • 20 pcs Black and green olives
  • 1/2 kg Raw Jackfruit
  • 1 1/2 cups Basmati Rice soaked and drained
  • 4 Green cardamoms
  • 3 Black cardamoms
  • 3 Cloves
  • 2 one inch Cinnamon
  • 1/2 tsp Caraway seeds (shahi jeera)
  • 1 tbspn Ginger paste
  • 1 tbspn Garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Red chilli powder
  • 3 medium Tomatoes chopped
  • 1 1/2 cups Yogurt whisked
  • 2 tbspn Fresh coriander leaves
  • 2 tbspn Mint
  • 5-6 strands Saffron (kesar)
  • 2 tbspn Milk
  • 1 tsp Garam masala powder
  • 1 bunch Fresh mint leaves torn
  • 1 tbspn Kewra water
  • Olive Oil
  • 3 tbspn Pure ghee
  • 4 medium Onions thinly sliced
Servings
3-4 people
Ingredients
  • 20 pcs Black and green olives
  • 1/2 kg Raw Jackfruit
  • 1 1/2 cups Basmati Rice soaked and drained
  • 4 Green cardamoms
  • 3 Black cardamoms
  • 3 Cloves
  • 2 one inch Cinnamon
  • 1/2 tsp Caraway seeds (shahi jeera)
  • 1 tbspn Ginger paste
  • 1 tbspn Garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Red chilli powder
  • 3 medium Tomatoes chopped
  • 1 1/2 cups Yogurt whisked
  • 2 tbspn Fresh coriander leaves
  • 2 tbspn Mint
  • 5-6 strands Saffron (kesar)
  • 2 tbspn Milk
  • 1 tsp Garam masala powder
  • 1 bunch Fresh mint leaves torn
  • 1 tbspn Kewra water
  • Olive Oil
  • 3 tbspn Pure ghee
  • 4 medium Onions thinly sliced
OLIVE & JACKFRUIT BIRYANI
Instructions
  1. Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain.
  2. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again.
  3. Boil tender jackfruit pieces with a touch of salt and turmeric. Do not over cook, the pieces should cook till soft. Drain.
  4. Remove and place on an absorbent paper and set aside.
  5. Take a deep wide vessel and heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add onions and sauté for a while. Add ginger-garlic paste and continue to sauté.
  6. Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomato and continue to sauté for two to three minutes. Add cooked jackfruit cubes and stir. Add olives, yogurt and salt.
  7. Dissolve saffron in lukewarm milk and set aside.
  8. Spread half of the rice over the jackfruit layer, pour half ghee all over the rice, add some fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and a tbsp of mint leaves and pour half of saffron milk over the rice. Repeat this process once more for another layer.
  9. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook this biryani on high flame for 2 minutes then place the vessel on top of a hot tawa and cook for 20 mins.
  10. Let it cool down for 15 mins. Remove lid, mix gently and remove into a serving bowl. Serve warm with raita.
Share this Recipe