Shahi Kathal Biryani

Ingredients

• Kathal (Jack fruit) ½ kg peeled, cut and deep fried till half cooked
• Onions finely sliced 1 cup (250 g)
• Ghee for frying the onions
• Onions grated 1 cup (250 g)
• Garlic paste 1 tsp
• Ginger paste 1 tsp
• Turmeric powder (Haldi) 1 tsp
• Black Cumin seeds (Kala jeera) 1 tsp
• Salt 1 tbsp
• Yogurt (Dahi) 1 cup   (200 g)
• Garam masala 1 tsp
• All Spice, crushed (Kabab cheeni) ½ tsp
• Cumin seeds (Zeera) 1 tsp
• Bay leaf (Tej patta) 1
• Clotted cream / thick cream (Malai) 1/4 cup (60 g)
• Coriander leaves (Hara dhania) chopped 2 tbsp
• Rice:
• Long grain rice (Basmati) cleaned and soaked in water 2 cups (360 g)
• Green Cardamoms (Chhoti elaichi) 2
• Cloves (Laung) 2
• Black Cumin seeds (Kala jeera) ½  tsp
• Cinnamon (Dalchini), broken up ½ tsp
• Salt 1 tsp
• Saffron (Kesar), soaked in 1/4 cup of warm milk ½ tsp
• Clarified Butter (Ghee ) 2 tbsp
• Kneaded dough to seal the pan

Preparation

• Mix together for the marinade, the grated onions, garlic and ginger paste, turmeric, black cumin, salt, yogurt, garam masala and all spice.

• Mix the kathal in the marinade and keep aside.

• Heat enough clarified butter in a heavy based broad pan or kadahi as will take in the onions comfortably (the onions should be covered with the melted ghee) and fry the onions in it till brown and crisp.

• Transfer on to an absorbent paper and keep aside.

• In the remaindered ghee, add the cumin and the bay leaf, turn around a few times, till they change colour a bit, and keeping the heat high, add the marinated mixture.

• Stir-fry over high heat a few times and then lower the heat, and simmer till tender and the fat separates.

• Shut the heat and leave to cool.

• Add the fried onions, cream and the coriander leaves and mix well.

• While the jackfruit is cooking, drain the rice, heat the 2 tbsp clarified butter and add the black cumin, cardamom, clove and cinnamom. Turn around a few times, and add the rice and the salt.

• Add 2 ½ cups water, and bring to a boil. Lower the heat, cover and let the rice cook, for 8 minutes.

• Shut off the heat, leaving the pan on the stove. The rice should be almost done.

• About 30 minutes before serving take half the jackfruit mixture out of the pan, leaving one layer at the bottom. Cover this with a layer of half the rice, sprinkle half the saffron flavoured milk over it.

• Layer with the rest of the jackfruit and finally the other half of the rice.

• Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan with the dough and place the whole thing over a tava/griddle, which is over low heat, for 1/2 an hour.

• Alternatively, arrange it in an oven proof dish, and place it in a pre-heated oven (300 F- 140 C), for about 1/2 an hour.

• Serve in the same dish or mix gently and transfer on to a serving dish.