Ingredients:

• 10 to 12 – pieces jack fruit
• 1 cup – Green peas
• 1 cup – Coconut Milk
• 1 cup – chopped Tomato
• 3/4 cup – cooked boiled Rice
• 2 tbsp – Ginger Garlic paste
• Garam Masala powder, Red Chilli powder, javitri, cumin, cardamom, Bay Leaf to temper
• Proportionate oil to cook
• Cashewnuts, chopped mint, coriander and fried Onions to garnish

Method:

1. Heat oil in a pan, add cumin bay leaf, javitri, cardamom and onions and saute well.
2. Add ginger garlic paste, tomato and green peas and jack fruit, sautee further.
3. Add garam masala powder, red chilli powder, salt, coconut milk and let the mixture cook.
4. In a serving pan, add a little ghee, coriander and mint and layer rice
5. Put the jackfruit mixture over the rice and work out similar layer of rice and jackfruit curry.
6. Top it up with cashewnuts, brown onions, and cover the pan with a lid.
7. Cook it in pre-heated oven at 220C for 10-15 min or keep the pan on a hot tawa on a low flame for 20 min.
8. Let the biryani cook, just before serving open the lid and enjoy.

Recipe courtesy of Shilpa