Kathal Biriyani / Jackfruit Biriyani

Take the tender jackfruit, peel, and cut it into 2-inch pieces. Slightly remove the middle portion.

Soak the basmati rice for 30 minutes, then drain the water and set aside.

Heat a pressure cooker and add ghee.

Slide the jackfruit pieces into the cooker and shallow fry until golden brown. Remove from the flame and set aside.

In the same ghee, add shah jeera and sliced onions. Sauté until the onions turn golden brown, adding extra ghee if needed.

Add ginger-garlic paste and chopped green chilli, and sauté until the raw taste is gone.

Add coriander powder and chilli powder, mixing well.

Add tomato pieces and salt, cooking on medium flame until the tomatoes turn soft and pulpy.

Add coriander leaves, mint leaves, garam masala, and curd, mixing well.

Add the fried jackfruit pieces and cook on medium heat for 5 minutes.

Add 2 1/4 cups of hot water.

When it starts bubbling, add the soaked and drained rice.

Turn the flame high. When it starts bubbling, allow to cook for 3 minutes on high flame.

After 3 minutes, close the lid without the whistle.

Turn the flame low and allow to cook for another 12 minutes.

After that, turn off the flame and let it rest for 10 minutes.

Open the lid and garnish with some coriander leaves and ghee.

The tasty and easy kathal biriyani is ready to serve.