• Rice 1 1/2 cup
• Unripe jackfruit (Kathal) 1/2 kg
• Salt to taste
• Green cardamoms 4
• Black cardamoms 3
• Cloves 3
• Sticks cinnamon Oil 2
• Onions, thinly sliced 4 medium
• Pure ghee 3 tbsp
• Caraway seeds (Shahi jeera) 1/2 tsp
• Fresh ginger paste 1 tbsp
• Fresh garlic paste 1 tbsp
• Turmeric Powder 1 tsp
• Roasted Cumin Powder 1 tsp
• Coriander Powder 2 tsp
• Red Chilli Powder 2 tsp
• Tomatoes(chopped) 3 medium
• Yogurt(whisked) 1 1/2 cups
• Coriander Leaves(chopped) 2 tbsp
• Saffron Threads 5-6
• Milk 2 tbsp
• Garam Masala Powder 1 tsp
• Mint Leaves 10-12
• Kewra Water 1 tbsp

Soak the rice in 3 cups of water for half an hour.Drain.
Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.

Drain and refresh in cold water and drain again. Grease a knife with oil & cut the jackfruit into slices.

Peel & cut into 1 and a half inch cubes. Heat the oil in a kadai & deep fry the jackfruit cubes.

Drain & set aside. In the same oil, deep fry half the onions till golden crisp.Drain.

In a separate pan, heat 3 tbsp of ghee. Add the shahi jeera and remaining green cardamoms, black cardamom & crushed cinnaomon.

Add the remaining onions and saute for a few seconds.
Add the ginger paste and garlic paste and continue to saute.

Add turmeric powder, cumin powder, coriander, chilli powder & continue to saute for 2 minutes. Stir in the fried jackfruit cubes.

Add the yogurt, salt & coriander leaves. Soak the saffron in lukewarm milk.

Preheat the oven to 200 degree C. Arrange half the jackfruit mixture in a large oven proof dish.
Spread a layer of rice over the jackfruit.

Sprinkle saffron milk, garam masala powder, a few mint leaves & few drops of kewra over rice.

Layer the rest of jackfruit & rice. Garnish with fried onions, a few mint laeaves and remaining kewra water.

Cover the dish tightly with aluminum foil & cook in oven for 20-25 minutes. Serve hot with raita.

by Pak101.com (few years ago!) / 977 views