Instant Kathal Biryani (Raw Jackfruit Biryani) ... and a few thoughts

( If you are unable to get raw jackfruit, this can be made with a lot of other things like leftover cauliflower / potatoes/ paneer/ chicken / mutton curries too. )

Updated : I have never had absolutely any problems with any 'COMMENTS on my blog(s) ... as many of you have assumed in a hurry to leave nice lines for me. I guess you just skimmed the first few lines ... which too are not on what is being assumed.. I clarify here that my post is on something very different ... and I did not 'experience' or 'go thru' anything traumatic to shake me off the face of earth.
Please either read the whole post before writing anything ... or just jump to the recipe. :-)

Ever since I visited a few food blogs that are a little over around 2- 3 years old, I have been thinking. I am so touched by the courteousness and light humour in them as well as the comments they have got. Such graceful ladies ... and such friendliness. In one blog, when one commentator mentioned that she too was about to post a similar recipe, the blog owner actually expressed regret at not knowing ... else she would have waited. Such character and endearing quality!

And so much different from what we are getting these days ... foul words and expletives peppered dangerously all around. I wonder what force compels. Is it insecurity ... or this desire to be the centre of attention? I find it very juvenile .... but whatever it may be .... it defines a lack of depth and education.

Because nobody is taught to use foul language. So it is a self decided activity. I believe the true self of a person is displayed when life puts a test in front of him/her, out of the blue. It is how you tackle any given situation with how much quiet, grace, humour and dignity that shows what kind of a person you are. It may be total joy, sorrow, fear or a loss.

I do not think using foul words proves somebody to be more educated or gutsy than others ... and neither does it prove the person's hold on vocabulary ... rather I believe it proves the lack of it.
Our blogs are our own places ... and I akin my blog to my home. Just as I would keep my home clean and pure for myself and my visitors, so would I want to keep my blog pages clean and wholesome for my visitors and friends here. Who would want to visit a place or spend a while there if it is known to store rotten garbage with enthusiasm ?
Who would want to appreciate my home or my page if it is full of filth ... words or otherwise ?

More the reason if it is a food blog. We associate food with God. The food we cook and serve is offered as prasad to the gods too ... not to mention that it nourishes us on the whole. Who would want to have a look at any food .... no matter how beautifully presented .... leave alone eat it ... if they knew that the house owner places garbage in the same plate?

Then how can someone use horrid dirty words and then smile and display a recipe at the same go?!
Beats me. All I know is we are what our thoughts make us ... mind, body and soul.

My recipe today is again a quick dish that I often make ... usually with whatever leftover curry and rice I have. The magic in this dish is the flavour biryani masala and the onion fried in ghee. Of course, it helps if the curry you are using is slightly spicy with lots of masala.

I had made a spicy curry with the raw Kathal / Jackfruit .... that had lots of onion & ginger & garlic paste and garam masala.

Need : Leftover Kathal curry ( or any spicy curry of say cauliflower / potatoes/ paneer/ chicken / mutton), cooked white rice ( better if it has stayed in the fridge for at least a night ) ,
a lot of sliced onion, ghee / clarified butter, bay leaves, dry whole red chillies, whole spices ( green cardamom, cinamom, cloves ), Biryani Masala Powder ( I use Everest Biryani Masala ), a few fresh mint leaves.

How to : Heat ghee in a heavy kadhai / wok. Add the whole spices, the bay leaves, the chillies and then the onions. Fry on low heat till the onions slowly turn brown.
( Do not try to add sugar to hasten the process .... the onions will not cook from the inside and will burn from the outside).
Remove the onions to a plate.
Arrange a layer of rice in the same kadhai ... or you can take another flat bottomed pan. Then arrange a layer of the leftover curry. Sprinkle a pinch of Biryani masala powder on it and then spread a few fried onions on it. And some mint leaves. Cover with another layer of rice.

You can make multiple layers if you have enough rice and curry. Spread the final batch of the onions on top. Drizzle some ghee generously. Cover tightly and let it sit on low heat for around 15 mins.
Remove and serve hot with curd or raita.

And oh yeah ... I finally got to finish this top { updated : for myself :-) } I'd started a coupla months back. :-)



I'll try to be a little more regular than the past week ... till then take care all ... and hugs to all of you who enquired after me about my well being. Am just fine. Much thanks! :-)

Enjoy !!