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

Sorekayi (Bottle Gourd) Rotti

 Ingredients:

6 - 7 cups finely grated Bottle Gourd / Sorekayi / 1 medium sized Bottle Gourd / Sorekayi
2.5 - 3 cups finely ground thick Rice Batter
2 - 3 cups Rice flour
4 - 5 Green Chillies
2 Large Onions
12 - 15 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Put grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onion, coriander leaves into small pieces as shown in the picture below.

Add these crushed ingredients, rice batter, rice flour(can be added until you get below shown consistency) grated bottle gourd, chopped onion, coriander leaves, salt and mix them well. The consistency of the dough should be as shown in the picture below.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any curry or chutney. The above mentioned ingredients will serve around 20 Rottis.

Sorekayi (Bottle Gourd) Sihi Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cup White Rice (Preferred: Sona Masuri)
3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 

Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.

Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below.                 

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 

Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.

Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.

Sorekayi(Bottle Gourd) Khara Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cups White Rice (Preferred: Sona Masuri)
1/4 cup grated Coconut 
1 Medium sized  Bottle Gourd / Sorekayi or  4 - 5 cups grated Bottle Gourd
2 - 3 Green Chillies
5 - 6 strands Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with green chillies, 3-4 strands of curry leaves and grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Don't make the batter too thin. 

Pour this batter to a vessel containing grated bottle gourd. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.

Add black gram seeds, mustard seeds and 2-3 tsp oil in a thick bottomed vessel. Once it starts spluttering,  add chopped onions, 1-2 strands of tender curry leaves, little amount of salt and fry them for few seconds, switch off the flame and keep aside.

Keep Aappam chatti and heat. Put little amount of prepared onion masala and spread it as shown in the picture below.

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below.

Sprinkle little amount of prepared onion masala, coriander leaves on top of kendattadya and stick it by using hand or spoon.

Put 1-2 tsp ghee/oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid. 

Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve around 6-7 Kendattadyas. Refer Kendattadya recipe for Oven / Microwave or Traditional Charcoal method.