Kathal Shahi Biryani -A Biryani made with Fried Raw Jackfruit n spices n Enchor Kofta Curry/Kathal Dumplings/ Raw Jackfruit Dumplings in rich Curd gravy )-
Kathal Shahi Biryani- A Biryani made with Fried Raw Jackfruit n Spices !
To Marinate Jackfruit pieces N then deep fry
Onion - 1 . slice it thinly n then deep fry ... remove on tissue paper to remove excess oil
Wash n soak Basmathi rice in water for about 20 mts , drain well ...
Pressure cook Jackfruit pieces for 1 whistle with very little water .drain well n keep aside .
Marinate the Jackfruit pieces , keep aside for 20 mts n then deep fry .Remove on tissue paper to remove excess oi
In a pressure cooker , add Ghee + oil n then add Cloves, Green whole cardamom, Cinnamon , bay leaf n allow it to sweat . Then add sliced onions n fry till pinkish red . Add slit green chilles n fry for while , add all the powders along with curd n fry for 2 minutes , add rice n then again fry for about 3 to 5 mts . Add fried jackfruit pieces ,water , salt, mint leaves and coriander leaves ... mix well n then pressure cook for 2 whistle . Remove it . spread on a plate n garnish with fried onions .
Enchor Kofta Curry ( Raw Jack-fruit Dumplings Cooked in Rich Curd Gravy)
For the Kofta
- Chopped Raw Jackfruit- 1-1/2 cup's
- Chana dhal - ¼ th cup
- Potato- 1 medium, chopped
- Oil-1 tbsp
- Cashew nuts- 10
- Green chilies-2
- Onion- 1 Huge
- Ginger Garlic paste- 1-1/2 tsp
- Salt to taste
- Oil - For deep frying
For the Gravy
- Oil- 2 tbsp
- Green cardamom-2
- Bay leaf-1
- Cloves-4 , slightly crushed
- Cinnamon-1 inch
- Onion paste- ½ cup
- Ginger Garlic Paste- 1 tbsp
- Tomato Puree- 1 tbsp
- Red Chilly Powder-1-1/2 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder-1/2 tsp
- Curds- ¾ th cup
- Water -1-1/2 cup's
- Fresh cream- 3 tbsp
- Kasuri methi crushed -2 tsp
- Salt to taste
Soak the chana dhal for 1 hour .
Chop the onion N green chilly
Pressure cook soaked chana dhal , chopped potato n chopped raw jackfruit till soft . dont over cook the raw jackfruit pieces .
Drain the water n mash all the cooked ingredients well when still warm .
Add oil in a kadai , roast the cashew nuts till golden color . Take out n set aside .
In the same oil , add chopped onion n fry till reddish brown . Add ginger garlic paste n fry till the raw smell goes . Add chopped green chilly n stir again for few seconds .
. Then add chilly powder , salt and mashed vegetables. Keep on cooking on low flame till all the extra water dries up,for about 10 minutes. Add the roasted cashwenuts .Switch off the flame and let it cool.
Then take Gooseberry size ( kofta size ) the vegetable mash and roll through your palms to make tight smooth balls. Repeat so for all n make koftas .
Heat oil in a kadai n fry the koftas 4-5 at a time till golden brown on all sides. Remove and place on a tissue paper to absorb extra oil
To prepare Gravy
Beat the curd in the mixer jar till smooth n keep aside .
In a kadai add oil , then add slightly crushed cloves, cinnamon stick, bay leaf n whole cardamom,stir for few seconds , add onion paste n fry on sim flame till its cooked n oil leaves edges . then add ginger garlic paste n stir again for few seconds,Add tomato puree n stir well till raw smell goes, add coriander n red chilly powders, stir again for few seconds . Add the beaten curds n stir continuously on sim flame, for few second's , then add water, salt n cook for 2 to 4 mts on sim flame . Add garam masala powder n kasuri methi , stir n later add the koftas and boil again for 3 to 5 mts . Add the cream .
Note :The koftas will soak a lot of water so adjust the amount of water n also the gravy should be semi solid .