Ingredients:
For rice:
- Basmati rice – 1½ cups
- Whole spices (bay leaf, cloves, cardamom, cinnamon) – 1 tbsp
- Salt – to taste
For jackfruit masala:
- Raw jackfruit (cut into cubes) – 2 cups
- Onion – 2 (sliced)
- Tomato – 1 (chopped)
- Ginger-garlic paste – 1 tbsp
- Yogurt – ½ cup
- Red chili powder – 1 tsp
- Turmeric – ¼ tsp
- Garam masala – 1 tsp
- Biryani masala – 1 tbsp
- Mint leaves – handful
- Coriander leaves – handful
- Oil/ghee – 2 tbsp
- Fried onions – for garnish
Instructions:
- Boil basmati rice with whole spices until 80% cooked. Drain and keep aside.
- In a pan, heat oil and sauté onions until golden. Add ginger-garlic paste and fry.
- Add jackfruit and cook for 4–5 minutes. Then add tomatoes, yogurt, and all spices. Cook until jackfruit is tender and oil separates.
- In a heavy-bottom pot, layer half the rice, then the jackfruit masala, then the remaining rice. Sprinkle fried onions, mint, and coriander.
- Drizzle 1 tbsp ghee, cover, and cook on low (dum) for 10–15 minutes.
- Serve with raita and papad.
