How many of us are here who cannot wait to bid adieu to 2020 and see what 2021 unfolds? It always great hope that a new year brings isn’t it?
Just as we have changed the way with every festival we celebrate and every memorable day in our life planned differently, we are highly hopeful we have the best 2021 that levels the upheavals of 2020.
This year we have seen plenty of changes here are some thought-provoking ones and some to look at it from a lighter vein.
- I learnt the hard way to speak cat! Now if you see me around talking into air, it is probably to the cat or magpie.
- No more generous hugs, namastes are welcome.
- The older generation were the ones sneaking out of the house more often!! Younger folks were happy with the unlimited time on the computers.
- I have more admiration the teens who swapped over to the virtual mode in reality and the brave older ones who took the challenge…
- Never enjoyed more the trips to the grocery, for a long time, this was the adventure I looked forward to this year.
- Gearing up for this trip was like getting ready for laser tag or paint ball game.
- Finally, the allied health service received some appreciation they truly deserve.
- Ooo this one I thoroughly enjoyed. Walked into the bank with my mask and gloves to get some cash deposited… never ever thought that I will have to do.
- Netflix has no more suggestions for me, that it has started prompting me to practice patience
So you see, I will love to send this year away with a happy note as well as a strong one, to say don’t repeat.
The jackfruit biryani treat
Most Indian occasions and gatherings will see the huge biriyani pot taking the centre spot. This year surely deserves a biriyani farewell ever to come back again. So my treat to see this year off is biriyani for sure.
One of the best biryani that I have made ever is jackfruit biryani. The raw jackfruit is the best bland medium to carry the masala flavours. the jackfruit when cooked forms the soft meaty bits that come together with the perfect fluffy rice. Made with a South Indian touch, this jackfruit biryani is best paired with raita. ( click here for the recipe)
Share with us your 2020 hilarious moments and thought-provoking ones in the comments. Don’t miss to bid a proper farewell to this 2020. Enjoy this recipe, enjoy your family.
Wish you a fabulous new year 2021!
Tender Jackfruit Biryani
vegetables to prep
- 1/4 medium jackfruit raw, medium sized young jackfruit
- 1 large red onion
- 1 inches fresh ginger root
- 3-5 cloves garlic
- 2-3 sprigs mint leaves
- 2-3 bunches coriander leaves
- 1 medium green chilli
For the seasoning
- 1 tbsp ghee use oil for the vegan version, I prefer to use olive oil in this recipe.
- 1/2 tsp fennel seed
- 1 small bay leaf
- 3-4 cloves
- 6-8 Black pepper
- 1 piece cinnamon stick
- 1 star anise
To cook the rice.
- 2 cups Raw rice I have used short grain, see foot notes for details.
- 6 cups drinking water
- salt to taste
- 1 tsp biryani masala powder
to prepare the coconut masala.
- 1/2 cup grated coconut
- 1 small green chilli
- 1 sprig mint leaves
- 1 small bunch coriander leaves
Preparing the young jackfruit.
- Apply a bit of oil on your hands ( to prevent the sticky stain from attaching on to your hands and use a cleaver to cut the jackfruit into pieces ( be careful)
- Now using a sharp knife, remove the rind by slicing it off. Keep some paper towels ready to wipe off the stain that oozes out.
- Cut the tender white portion into chunks, including the young seeds ( they are edible). Soak the pieces in water to prevent discolouration.
Prepping the vegetables
- Wash and slice the onions thin.
- Slice the green chilli, ginger and garlic and set aside.
- Clean the mint and coriander, Wash and set aside.
- Grate the coconut.
Prepping the rice
- Wash the rice till the water runs clear, drain the water.
- Now add 6 cups of water and set aside.
To prepare coconut masala.
- Into the food processor add the mint, chilli, coriander and grated coconut and grind to a coarse mix using 2-3 tbsp of water. Set aside till use.
To prepare the biryani
- Into the pressure cooker, add the fennel, star anise, cloves, cinnamon, bay leaf and peppercorns.
- Add the ghee or oil and let them sizzle
- Now add the onion, garlic, green chilli and ginger and saute till the onion is translucent.
- Add the biryani masala and salt
- Further, add the cut jackfruit pieces and saute for a minute.
- Add the soaked rice, coconut masala and saute again for a minute.
- Now add the water used for soaking the rice ( do not add more).
- Cover the pressure cooker and steam for 2 whistles.
- Remove from heat and let the pressure release naturally.
- Open the cooker and fluff the biryani.
- Serve hot with mixed vegetable raita.