JACKFRUIT SEEDS BRIYANI

INGREDIENTS:

Jackfruit seeds- 1 ½ cups
Basmati rice- 2 cups
Small garlic flakes- 15
Finely chopped tomato- 2 cups
Mint leaves- a handful
Chopped coriander- a handful
Coconut milk- 1 cup
Salt to taste
Turmeric powder- ½ tsp
Oil- 3 tbsp
Ghee- 3 tbsp

Grind the following into a paste:

2 green chillies, ½ tsp fennel seeds, cardamom-1, clove-1, cinnamon- a small piece, 1 tbsp- curd, cashew nuts- 3, shredded ginger- ½ tsp

PROCEDURE:

Wash and soak the rice with 3 cups of water. Remove the upper white cover of the jackfruit seeds and boil them in lots of water for 15 to 20 minutes until they become soft. Drain the water and cut the seeds lengthwise in to two. Heat a vessel and pour the oil and the ghee. Add the onions and fry them well. Then add the ground paste along with the turmeric powder and the garlic flakes. Fry them well.. Add the tomatoes and the jackfruit seeds with a little salt and cook till until the oil floats on the surface. Add the greens and fry for a few seconds. Add the rice with the water and also the coconut milk with enough salt and cook on medium fire.. When the water is almost evaporated, keep the briyani in ‘Dhum’ in a pre-heated oven at 160 degC for 20 minutes.