Green jack fruit - 1 tin (wash well, in the last round of washing add kettle boiled water on top, keep aside)
Basmati rice - 2 cups (250 ml measure)
Heat 2 tbsp ghee + 1 tbsp oil, once hot on medium heat add 1 tsp shahjeera, 4 cloves, 4 cardamon, 1 inch cinnamon, 2 bay leaves, 1 star anise, 1/2 cup cashews (whole cashews split in half), once fried add 4 green chillies (slit length wise) + add 1/2 large onion (sliced and cut in half once), fry light brown, reduce heat to low and add 1 tsp each gg paste, mix well and fry for few secs. and then add 1 tsp chicken masala powder, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1 tsp dried mint or handful of fresh mint if you have. mix well first then add drained out panasakaya mukkalu (or kathal) + 3 tbsp yoghurt mix and fry until water evaporates (meanwhile wash rice 3 times) add now add drained rice to it, mix gently. transfer this to cooker with 3 cups water + 2 tsp salt. cook for 2 whistles. once pressure is down mix with fork.
Serve with Curry and Raita on side.
© 2014 by Rajani Rayudu