Wash and Soak the rice in the water for 30 minutes.
Now in the pressure cooker or in the heavy bottom vessel heat some oil. Add the whole spices.
Add onions and saute till light brown then add ginger, garlic paste.
Add tomato once they get mashed well add chopped kathal and green chilli to it.
Then add yogurt chili powder, masala powder, lemon, curd one by one .
Saute until the oil separates out from this mixture.
Now add the chopped mint and half of chopped coriander leaves.
Add rice check for salt mix well and then add boiling water.
Close the lid and when steam comes out , put the whistle and turn to very low flame and switch it off after 10 minutes or If you are using the heavy bottom vessel just close with the lid when all the water is absorbed by the rice switch of the flame and after 5 minutes mix slightly with spatula.
Once it is done let it set for another 15 to 20 minutes. Now open the lid mix slowly with spatula or fork.
Garnish with remaining coriander leaves, onions, cashews and add ghee.
Ingredients: 2 cup basmathi rice
1 1/2 cup kathal or raw jackfruit (Chopped medium sized pieces)
1 sliced onion
1/4 cup tomato
1 tbsp ginger + garlic paste
1 cup curd(Yogurt)
2 slited green chillies
Chilli powder as required
2 tbsp any brand biriyani masala or home made masala
1/4 bunch mint leaves
1/4 bunch coriander leaves
1/2 squeezed lemon
Salt as required
1 each whole spices - cardamom, Cinnamon, Clove 1 each
3 cups water
1 tbsp ghee
For garnishing :
1/4 cup deep fried onions
few roasted cashews
few chopped finely Coriander