👩‍🍳 Cooking Instructions

1. 1
   Lightly oil your hands before handling raw jackfruit. Remove any hard central core and cut the flesh into chunks.
2. 2
   Parboil the jackfruit in salted water for about 6–8 minutes, until slightly tender but not soft. Drain thoroughly.
3. 3
   Shallow-fry the pieces in a little oil until lightly golden. Cool.
4. 4
   Combine curd, ginger-garlic paste, chilli powder, coriander powder, turmeric, green chilli and salt.
5. 5
   Add the fried jackfruit and marinate for 30 minutes.
6. 6
   Wash and soak the rice for 30 minutes.
7. 7
   Heat ghee in a heavy handi.
8. 8
   Add sliced onion and cook until golden.
9. 9
   Add the marinated kathal and the Hyderabadi Biryani potli.
10. 10
    Cook over medium heat for 10–12 minutes, adding a splash of water if needed, until the masala coats the jackfruit.
11. 11
    Add half the mint, coriander and a little fried onion.
12. 12
    Remove the potli.
13. 13
    Boil the soaked rice in plenty of well-salted water until about 70% cooked. Drain.
14. 14
    Layer the rice over the kathal.
15. 15
    Add remaining mint, coriander, fried onions, saffron milk, ghee and optional kewra.
16. 16
    Seal tightly.
17. 17
    Cook over medium heat for 5 minutes, then on the lowest heat for 20 minutes.
18. 18
    Rest sealed for 10 minutes.
19. 19
    Open and gently lift through the layers to serve.