Dry Coconut, Garlic Chutney Powder (Kobbari, Bellulli Chutney Pudi (Hudi)) | ಕೊಬ್ಬರಿ, ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ ಪುಡಿ

Powder prepared using dried coconut, roasted garlic & spices

Ingredients:

1.5 cups grated Dry Coconut  |  ಕೊಬ್ಬರಿ ತುರಿ 

20 - 25 cloves of Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ

1/2 cup Peanut (Groundnut)  |  ನೆಲಗಡಲೆ (ಶೇಂಗಾ)

1 Tbs Sesame seeds  |  ಎಳ್ಳು

Pinch of Asafeotida  |  ಚಿಟಿಕೆ ಇಂಗು

2 - 3 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

1/2 - 1 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/2 tsp Pav Bhaji Masala  |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲೆ ಹುಡಿ 

1/4 tsp Monkey Jack powder or Amchoor powder  | ಉಂಡೆ (ಕೆತ್ತೆ) ಹುಳಿ ಹುಡಿ ಅಥವಾ ಮಾವಿನ (ಆಮಚೂರ್) ಪುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

2 tsp Oil  |  ಎಣ್ಣೆ

Recipe:
Grate the dry coconut and keep it aside.

Put 2 tsp oil in a pan and heat. Add pinch of Asafoetida, Red Chillies, mashed Garlic and saute for 2-3 mins in low flame.

Add peanuts, sesame seeds and saute for 4-5 mins in medium low flame.

Add Turmeric powder and saute for 2 mins.

Add grated dry coconut, salt and saute for 6-8 mins.

Add Chilly powder, Pav Bhaji Masala, Monkey Jack powder or Mango powder and mix well.

Switch off the flame. Once it's cooled, put it in a Mixer and crush it to course powder as shown in the picture below. 

Store it in an airtight container. For longer shelf life store this in a refrigerator.

Tender Jackfruit (Gujje) Biriyani (Pulao | Pulav) | ಗುಜ್ಜೆ (ಎಳೆ ಹಲಸಿನಕಾಯಿ) ಬಿರಿಯಾನಿ (ಪುಲಾವು) - Using Pressure Cooker

Rice cooked with Tender Jackfruit pieces & spices 

Ingredients:

3 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ (Preferred: Sona Masuri | Basmathi)

1/2 medium sized Tender Raw Jackfruit  |  ಗುಜ್ಜೆ (ಎಳೆ ಹಲಸಿನಕಾಯಿ)

2 large sized Onion  |  ಈರುಳ್ಳಿ

15 strands of Coriander leaves  |  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

10 strands of Mint leaves  |  ಪುದಿನ ಸೊಪ್ಪು

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

4 - 5 cloves of Garlic  | ಬೆಳ್ಳುಳ್ಳಿ

1/4 inch sized Ginger  | ಶುಂಠಿ

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ

6 cloves  |  ಲವಂಗ

1.5 - 2 inch sized Cinnamon  |  ಚೆಕ್ಕೆ

1 Star Anise seed  | ನಕ್ಷತ್ರ  ಸೋಂಪು ಬೀಜ

2 Bay leaves  |  ಚೆಕ್ಕೆ ಎಲೆ

1/4 cup broken Cashew Nuts  |  ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ)

1/2 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

4 - 5 tsp Biriyani Masala powder  |  ಬಿರಿಯಾನಿ ಮಸಾಲಾ ಹುಡಿ *

1.5 cups Curd (Yogurt)  |  ಮೊಸರು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1/2 cup Ghee  |  ತುಪ್ಪ

I have used 2 tsp SRR Veg Pulav(Biriyani) Masala, 1 tsp Aachi Biriyani Masala, 1 tsp Everest Biriyani Masala

Recipe:

Remove the outer skin, innermost part of tender raw jack fruit, cut them into medium sized pieces as shown in the picture below. Put this in a vessel containing water, little salt and keep it aside for about 30 mins.

Cut the Green Chillies into two halves. Chop the Onion into thin slices. Chop coriander leaves and mint leaves into medium pieces as shown in the picture below. Wash the rice in water and keep it aside.

Add cumin seeds, cloves, cinnamon pieces, bay leaves, ansi seed, cashew nuts, ghee and heat. Fry them in medium flame for about 1-2 mins. 

Add ginger garlic paste, green chillies and fry them for about 1-2 mins.

Add chopped onion and fry them in medium flame for about 4-5 mins. 

Add salt, 1/4 tsp turmeric powder and fry them for about 1 min. 

Add chopped coriander and mint leaves and mix them well. Fry this in low flame for about 1-2 mins.

Add washed rice, Biriyani Masala and mix them well. Fry this mixture in low flame for about 2-3 mins. 

Add Tender Jackfruit chunks and mix them well.

Add the curd/yogurt and mix them well.

Add the water (5.5 cups for Sona Masuri Rice /  4.5 cups for Basmathi Rice), salt and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Once the pressure goes off, remove the lid and then mix well.

Serve hot along with any Raitha. The mentioned ingredients will serve around 7-8 plates of Biriyani.

Blog Link: Authentic Gujje Biriyani

Tips (ಸಲಹೆ):

 * For Basmathi Rice, use less water (For 1 cup Rice - 1.5 cups Water)

 * Jackfruit can be refrigerated for abt 3-4 hrs before cutting to reduce the wax in it

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 * ಬಾಸ್ಮತಿ ಅಕ್ಕಿಗೆ ಕಡಿಮೆ ನೀರು ಹಾಕಿ ( 1 ಕಪ್ ಅಕ್ಕಿಗೆ - 1.5 ಕಪ್ ನೀರು)

 * ಕೊರೆಯುವ ಮೊದಲು ಹಲಸಿನಕಾಯಿಯನ್ನು ಫ್ರಿಡ್ಜ್ ನಲ್ಲಿ ಇಟ್ಟರೆ (3-4 ಗಂಟೆ) ಮೇಣ ಕಡಿಮೆ ಬರುತ್ತದೆ