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

Aloo Dum Biriyani (Using Pressure Cooker)

Ingredients:
1.5 cups Basmathi / Sona Masuri Rice
1/2 - 3/4 KG Baby Potatoes
1/2 tsp Turmeric powder
1 large sized Onion
12 - 15 strands of Coriander leaves
8 - 10 strands of Mint leaves
1 - 2 Green Chillies
3 - 4 tsp Biriyani Masala powder ( I have used SRR(biriyani/pulav masala) and Priya brand)
1 tsp Ginger Garlic paste
1/2 tsp Cumin seeds
4 cloves
Few Cinnamon pieces
1 Ansi seed
2 Bay leaves
1 - 1.5 cups Yogurt / Curd
Salt to taste
10 - 15 broken Cashew nuts / Godambi
3 - 4 tsp Oil

1/4 cup Ghee

Recipe:
Peel the potatoes, prick them and put it in a bowl containing water. Drain the water and keep them aside.

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

Put 3-4 tsp oil in a pan and heat. Put the potatoes and fry them in medium flame for about 3-4 mins. 

Add 1/4 tsp turmeric, little amount of salt and mix them well. 

Fry this in low flame until they turn light golden in color as shown in the picture below.

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

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

Add the fried potatoes and mix them well.

Add the curd/yogurt and mix them well.

Add the water (3 cups for Sona Masuri Rice /  2 1/4 cup for Basmathi Rice), salt and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Remove the lid, once the pressure goes off and then mix well.

Serve hot along with any Raitha. The mentioned ingredients will serve around 4-5 plates of Biriyani.

Paneer Pulav

Ingredients:
2 cups White Rice(Preferred: Sona Masuri)
400 grams Paneer
30 - 40 Beans
4 medium sized Carrot
1.5 - 2 cups of soaked/frozen/fresh Green Peas
1/4 tsp Turmeric powder
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
6 - 8 strands of Mint Leaves
2 medium sized Onions
1 large Tomato
2 tsp Dried / Fresh Fenugreek leaves or Kasuri Methi
1 small Capsicum
4 - 5 Cloves / Lavanga
1 Ansi seed
2 Bay leaves
1.5 inch sized Cinnamon / Chekke
8 - 10 flakes of Garlic
2.5 - 3 tsp MTR Pulav Mix
6 - 8 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Recipe:
Chop beans, carrot, paneer into small pieces as shown in the picture below.

Cut the onion into medium sized thin pieces as shown in the picture below

Chop coriander leaves, tomato into small pieces. Separate the mint leaves and keep them aside. Cut the green chillies into two halves. Cut the capsicum into medium thin pieces. Remove the outer skin of garlic flakes and keep them aside.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Apply little ghee on Tava and heat. Place the paneer pieces and roast both the sides of paneer as shown in the picture below.

Add 6-8 tsp ghee/oil, mashed garlic, dry masalas(bay leaf, cloves, ansi seed, cinnamon) in a pressure cooker and fry them for about 2-3 mins in low/medium flame until garlic turns into light golden colour.

Add chopped green chilly, onions, little amount of salt and fry them in medium flame for about 3-4 mins until onion turns into light golden colour.

Add fenugreek leaves, mint leaves, capsicum, coriander leaves and fry them in medium low flame for about 3-4 mins.

Add rice, turmeric powder, MTR pulav mix and saute them well in low flame for about 2-3 mins.

Add chopped tomato and fry them well for about 2 mins.

Add chopped vegetables, green peas, fried paneer pieces, salt and mix them well.

Add around 5 cups of water 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, mix them well and serve it along with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve around 8-10 plates of Paneer Pulav.

Sambar Powder Fried Rice

Ingredients:
1.5 cups White Rice(Sona Masuri / Basmathi preferred)
3 small sized coloured Capsicums / Bell Pepper
2 medium sized Onions
2 strands of Curry leaves
8 - 10 strands of Curry leaves
2 tsp Coconut
1 medium sized Tomato
2 - 3 Green Chillies
4 - 5 tsp Sambar Powder
2 cloves of Garlic
2 Tbs Butter

Recipe:
Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content and keep it aside for about 2-3 hrs to cool or pressure cook the rice and keep it aside.

Chop the capsicums, tomato, green chillies and coriander leaves into small pieces as shown in the picture below.

Chop the onion and garlic into small pieces as shown in the picture below.

Put around 1.5 Tbs of butter in a vessel. Add chopped capsicums, tomato, green chillies, half of the coriander leaves, curry leaves, grated coconut, salt, sambar powder and mix them well.

Put remaining butter in a pan, heat it and add chopped garlic and fry it for a min in a low/medium flame. Add chopped onion and fry them for about 4-5 mins in medium flame until onion turns golden in color.

Add the chopped vegetable masala, salt and fry them for about 4-5 mins.

Add cooked rice, chopped coriander leaves, salt(if required) and mix well.

Keep the fried rice in low flame for about 2-3 mins.

Serve hot along with any Raitha or as it is. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.