Enchore Biriyani or Kanthal Biryani (Raw Jackfruit Biryani)

 

 

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The word ‘Biriyani’ or Biryani’ when comes to our mind the first picture that reflect is a plate full of aromatic rice with big piece of chicken or mutton and a big chunk of potato. There are patches of ‘kesar’ or saffron infused yellow rice here and there in the plate… But today I’ll be sharing a vegetarian ‘biriyani’ recipe with you which is ‘Enchore Biriyani’ or ‘Kanthal Biryani’. ‘Enchore’ or ‘kanthal’ (in Hindi) is called as ‘Gach Pantha’ (Tree Goat) in Bengali. Because if cooked properly it tastes as good as mutton! And in true sense this ‘Enchore Biriyani’ is no less than Mutton Biryani if cooked properly. Here is my version of the recipe …

Ingredients to serve 4:

  • Basmati or any long grained rice – 300 gms
  • Enchore or Raw Jackfruit – 500 gms
  • Potato – 1 (Big – cut into big chunks)
  • Onion – 2 (Big – thinly sliced)
  • Onion Paste – 3 Tbsp
  • Ginger Paste – 2 tsp
  • Garlic Paste – 1 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Shahi Garam Masala Powder – 1 tsp
  • Salt – To taste
  • Mint Leaf – A handful
  • Coriander Leaf – A handful
  • Cinnamon Stick – 2-3”
  • Clove – 4-5
  • Green Cardamom – 4-5
  • Black Cardamom – 2
  • Whole Peppercorn – 12-15
  • Bay Leaf – 3-4
  • Yogurt – 100 gms
  • Sugar – ½ tsp
  • Mustard Oil – ½ cup
  • Ghee – 3-4 Tbsp
  • Kesar or Saffron – Few strands soaked in warm milk
  • Keora Water – 2 Tbsp

Steps:

  1. Wash and soak rice in water for 30-45 minutes. Boil water in a large pot and then cook the rice till half done adding a little salt and whole garam masala.
  2. Peel the green jackfruit and cut them in big chunks. Smear some turmeric powder and salt. Cut the potatoes also in big chunks.
  3. Heat oil in a pan and fry the raw jackfruit and potato pieces till golden. Keep aside.
  4. In the same oil fry the sliced onions till crisp and brown. Keep aside.
  5. In another heavy bottomed pot heat some oil now temper the oil with bay leaf and whole pepper corn. Add onion, ginger and garlic paste. Fry till oil separates.
  6. Now add chopped tomatoes and all the dry masalas. Keep sautéing till all cooked and tomatoes get mashed up.
  7. Add fried raw jackfruit and potato pieces. Mix well.
  8. Now add yogurt, sugar and salt. Sauté again till oil separates from sides.
  9. Now sprinkle garam masala powder. Give a final mix.
  10. Take out half of the cooked raw jackfruit and potato.
  11. Layer half of the rice in the pot. Sprinkle some salt, fried onion, mint leaf and coriander leaf.
  12. Now layer rest of the raw jackfruit and potato on the rice layer.
  13. Again top it with salt, fried onion, mint leaf and coriander leaf.
  14. Finally sprinkle kesar soaked milk on the top.
  15. Add some ghee or clarified butter on the sides of the pan.
  16. Cover the pot and cook on low fire for 15-20 minutes. Give resting time of 1 hour. Remove the lid and serve with onion or ‘raita’ of your choice.

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