I have just replaced the meat with raw jackfruit and made a little changes to the ambur style mutton biryani. Ambur style biriyani is a dum style one, but I have made some changes to it. In fact if you eat mutton - you can replace the raw jackfruit for mutton in this recipe!!
Raw Jackfruit Biryani:
What you need:
1 Tbsp Oil
1 Tbsp Ghee
Small Piece Cinnamon
1 Cardamom
2 Cloves
3 - 4 Pods of Garlic Crushed In A Mortar Pestle
1/2 Inch Ginger Crushed In A Mortar Pestle
4 Small Onions Crushed In A Mortar Pestle
3 Dry Red Chillies Soaked In Hot Water and Crushed Into A Paste
1 Cup Raw Jackfruit Chopped Into Cubes
1 Medium Sized Big Onion Chopped
1 Medium Size Tomato Chopped
1/2 Cup Coriander Leaves Chopped
1/2 Cup Mint Leaves Chopped
2 Tbsp Curd
2 Tbsp Lemon Juice
2 1/2 Cups Water
Salt As Required
1 Cup Seeraga Samba Rice
- Heat oil and ghee in a pressure cooker.
- Add the cinnamom, clove and cardamom.
- Add the crushed garlic and saute for 30 seconds.
- Add the crushed ginger and saute for another 30 seconds.
- Add the crushed small onions and saute for another 30 seconds.
- Now add the red chilli paste, raw jackfruit, onions, tomatos, coriander and mint leaves, curd, lemon juice, water and salt.
- Pressure cook this for 3 whistles.
- When pressure releases, add the seeraga samba rice and close the cooker half way through and let it get cooked for 10 minutes.
- Fluff the rice to see if any water remains or if it is not yet cooked, add 1/4 cup water and let it cook for 5 more minutes.
- Once cooked, fluff it and transfer it to a serving dish.
- Serve with raita!
It is very important to saute the garlic and ginger separately and yes, the chopped onion, tomatoes and jackfruit are not sauteed. They are just pressure cooked!
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