SINDHI BIRYANI - The vegan way
The lingering aroma of spices, saffron mingled with basmati rice along with the chewy chunks of jackfruit to replace mutton.........
Ingredients:
Basmati rice - 3.5 cups
Kathal (jack fruit) - 1 Kg ( diced and deep fried)
Potatoes - 250 Gms (small sized, peeled and golden fried)
Yoghurt - 1/2 cup
Onions - 2 medium sized (julienned)
Tomatoes - 2-3 medium sized (chopped)
Garlic paste - 2 Tbsps
Ginger paste - 2 Tbsps
Green chilies - 10 nos
Coriander leaves - 1 cup (chopped)
Mint leaves - 1 cup (chopped)
Cooking oil - 3/4 cup
Garam masala powder - 1 Tbsp
Saffron strands - 3 pinch (soaked in 1/2 cup warm milk)
Cloves - 10 nos
Cinnamon - 2 inch
Black pepper - 10 nos
Mace - 1 no
Green cardamom - 5 nos
Bay leaves - 4 nos
red chili powder - 2 Tsp
Salt - according to taste
Method:
Wash and soak the basmati rice for 1/2 hour.
Cook the soaked rice in 3 litres of water until 90% cooked along with some salt. Strain out the remaining water. Spread the rice in an open pan.
Heat the oil in a pan. Add all the whole spices, let them splatter. Now fry the onions until golden brown , now add tomatoes, cook until the tomatoes leave the oil. Add the garam masala powder, red chili powder and salt. Now add the fried kathal pieces along with ginger garlic paste, potatoes and whipped yoghurt. Add 2.25 (2 and 1/4) cups of water.
Cook for 5 minutes.
Take a big pot and spread some cooked kathal curry in it, spread some mint, coriander and green chili over it. Now spread some rice . sprinkle some saffron soaked milk over the rice.
repeat the above process again.
again repeat the layering process. This will make 4-5 layers of rice, curry, leaves and saffron milk.
cover and cook on low flame for 10 minutes.
Switch off the flame.
Let it stand for 5 minutes.
With a delicate hand use a flat metal spatula to lightly mix up the rice with the other cooked ingredients in the same pot. Taking care that the rice grains do not break.
Serve piping hot with yoghurt and fresh mint chutney.
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