Kathal ki biryani

Kathal ki biryani

basmati rice
kathal (raw jack fruit)
 ginger-garlic paste
salt
red chilli powder
turmeric
oil
shahi jeera
jeera powder
coriander powder
refined oil
garam masala powder
chopped coriander
chopped mint
brown onion
beaten curd
green chilli paste
whole garam masala
green chilli
potli masala
ghee
saffron
whole wheat flour
 
400 gms
400 gms
60 gms
to taste
15 gms
5 gms
20 ml
5 gms
10 gms
10 gms
20 ml
10 gms
65 gms
65 gms
45 gms
100 gms
15 gms
10 gms
4 nos
10 gms
50 gms
½ gms
100 gms
 

Instructions

1. Marinate and boil the kathal with ginger-garlic paste, salt, red chilli powder, and turmeric for 25 minutes. Make dough of the wheat flour and keep it aside. Then soak the rice for 15 minutes in water. 

2. Take a lagan; make a mixture of shahi jeera, jeera powder, coriander powder, refined oil, garam masala powder, chopped coriander, chopped mint, brown onion, beaten curd, and green chilli paste. Add the first marinated kathal to this. 

3. Boil around 2 litres of water in a vessel and as it boils, add whole garam masala, ginger garlic paste, salt, green chilli, chopped mint, chopped coriander, and potli masala and then add the soaked rice  to it. 

4. When the rice is almost half cooked, take it out and start layering on the marinated kathal. Add ghee, saffron, brown onion, chopped mint, and chopped coriander on top of it and seal the vessel with a lid lined with the whole wheat dough. 

5. Put a tawa on the gas range while it is on full flame and put the vessel on top of this. Wait till smoke comes out from the lid and then reduce the flame and cook it for 15 minutes. Turn off the flame and let the vessel rest on the tawa for 10 minutes and then serve. 

Lamb Shank

lamb shank
olive oil
garlic
basil
demi glace
red wine merlot
pumpkin
salt
black pepper
butter
parsley
rosemary
 
180 gms
50 ml
10 gms
30 gms
200 ml
50 ml
50 gms
5 gms
5 gms
3 gms
3 gms
3 gms
 

Instructions

1. Marinate the lamb shank in olive oil, garlic, and chopped basil. Then cook the lamb shank in an emulsion of red wine and demi glace. Roast the pumpkin and blend it with salt, pepper, and parsley. 

2. Cook the pumpkin puree and keep adding butter to adjust the consistency. Plate the lamb shank with puree on the base and the shanks on top. Garnish it with rosemary.