Wednesday, April 21, 2010


Briyani with the raw jackfruit is always delicious! But it depends on the sweetness, freshness and the taste of the vegetable.
பலாக்காய் [பலாமூசு] புலவு:


Raw jackfruit [cut in to small pieces] - 2 cups
Finely sliced onion-3
Finely chopped tomato-3
Small garlic flakes-a handful
Finely shredded ginger- 1 tsp
Chopped coriander- 1 cup
Chopped mint leaves- 1 cup
Salt to taste
Ghee- ¼ cup
Turmeric powder- 1 tsp
Slit green chillies-4
Coconut milk- 1 cup
Ginger-garlic paste- 1 tsp
Chilli powder- 1 tsp
Fennel powder- half sp
Basmati rice- 3 cups
Curd- 2 tsp
Lime juice- 1 tsp

Powder the following ingredients finely:

Black gardamom-1, green cardamom-2, cinnamon- 1 pieces, cloves-3, staranise- half, Fennel seeds- 1 tsp


Clean the raw jack fruit and take out the fleshy part.
Cut in to tiny pieces.
Pressure cook them with little water and salt to 3 whistles.
Drain the water and coat them with giner-garlic paste, half of the turmeric powder, fennel and chilli powder.
After half an hour, deep fry them for a few seconds.
The colour should not change and the pieces should be soft.
Keep them on a paper kitchen towel.
Heat the ghee in a vessel.
Add the onion with the garlic and the ginger and fry them to slightly golden brown.
Add the tomatoes with the greens, slit green chilies and the remaining turmeric powder.
Fry them until the tomatoes are mashed softly and the oil floats on the surface.
Add the fried jackfruit pieces and cook on slow fire until the masala coats the pieces well.
Add the powder and mix well.
Add the curd and cook for a few minutes.
Add the coconut milk, 5 cups of water, and the rice
Cook until the rice is 3/4th done.
Add salt and the lime juice.
When all the water is evaporated, cover the vessel with a suitable lid, and keep it in ‘Dhum’ in a gas oven for 20 minutes.
Mix once in between and pour some ghee around the corners.
Now the delicious Raw jackfruit Briyani is ready!!