Kathal Biryani | Jackfruit Biryani
User Reviews
4.9
16 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 to 5
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Course
Main Course
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Cuisine
Indian
Kathal Biryani | Jackfruit Biryani
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This raw unripe jackfruit biryani is a mildly spiced and subtly flavored meaty vegetarian biryani made with jakcfruit or kathal, basmati rice, yogurt, herbs andd spices .
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Ingredients
for the rice
- 1.5 cups basmati rice
- 4 cups water for cooking the rice
- water for soaking the rice
- mace one single strand
- 2 green cardamom
- 1 inch cinnamon
- 2 to 3 cloves
- 1 tej patta indian bay leaf
- salt as required
for jackfruit biryani gravy
- 300 to 350 grams jackfruit or about 3 cup chopped jackfruit (kathal, raw, unripe
- 1 cup curd yogurt, full fat
- ½ teaspoon Turmeric
- ½ teaspoon red chili powder
- mace a single strand
- stone flower patthar ke phool or dagad phool or kalpasi, small piece
- 3 green cardamom
- 1 inch cinnamon
- 3 cloves
- 1 teaspoon shah jeera (caraway seeds)
- 2 onion thinly sliced, medium to large
- 1 tomato chopped, medium
- 1.5 tablespoon Coriander leaves chopped
- 1.5 tablespoon mint leaves chopped
- 3 tablespoon ghee
- 1 inch ginger crushed to a paste in mortar pestle or in a small grinder or magic bullet, 3 to 4 garlic cloves; 1 green chili
- 1 inch garlic
- 1 inch green chili
- 1.5 to 2 cups water
- salt as required
for layering jackfruit biryani
- 1 teaspoon ghee
- 3 tablespoon milk
- 2 saffron pinch
- 1 teaspoon kewra water (pandan) or rose water
Instructions
preparing rice
- First rinse the rice till the water runs clear of the starch.
- Then soak the rice in enough water for 30 mins.
- Boil 4 cups of water in a pan or pot.
- Drain the rice and then add it to the boiling water.
- Add all the whole spices - mace, cardamoms, cinnamon, cloves and tejpatta.
- Season with salt and cook the rice till the grains are 3/4th cooked. Drain and keep the rice aside.
- Once the all the steam has gone from the rice, cover the rice.
chopping jackfruit
- Now apply oil on your palms, knife and chopping board.
- Chop the jackfruit and remove the seeds.
- Whilst chopping, keep on adding the chopped jackfruit in a pan or a large bowl of water so that they don't darken.
- If using chopped jackfruit already brought from outside, then rinse them in water.
- The seeds can be added to vegetable dishes or in sambar or stir fries.
preparing jackfruit gravy for biryani
- Heat ghee in a dutch oven or a pot.
- Add all the whole spices - mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. Saute for some seconds till fragrant.
- Add the sliced onions and fry them till they begun to get caramelized or golden.
- When the onions begin to get golden, remove half of the onions and drain them on paper towels.
- Add ginger, garlic and green chili paste. Saute for a few seconds till the raw aroma goes away.
- Then add the tomatoes, mint leaves and coriander leaves. Saute for 1 to 2 mins.
- Add both the spice powders - red chili powder and turmeric powder
- Add the chopped jackfruit. Stir and saute for 7 to 8 mins. Then add the beaten yogurt.
- Stir and add water. Add salt and cover the pot with its lid.
- Simmer the gravy till the jackfruit is cooked and tender.
- If the water dries up while cooking, then you can add some water.
- Also soak saffron in warm milk and keep aside.
assembling the kathal biryani
- In the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
- Spread a second layer of rice. Add all the rice in this layer.
- If you want you can make 4 layers. Then you will have to make these layers in another pan or pot.
- Sprinkle the saffron flavored milk along with the saffron threads, rose water or kewra water on the rice. Also dot with ghee.
cooking kathal ki biryani
- If dum cooking on stove top - heat a tava or griddle. When the tava becomes hot, lower the flame. Place a moist kitchen napkin or towel on the pot covering it. Then place the lid tightly. The moist napkin or towel should not touch the biryani. Keep the pot on the tava and dum cook for 25 to 30 mins on a low flame.
- If baking in oven - cover the lid of the dutch oven tightly. Preheat the oven to 180 degrees c. Place the dutch oven in the oven and bake for 20 to 25 mins.
- Once done, allow the jackfruit biryani to stand for 7 to 8 minutes. Later serve the kathal biryani hot or warm with raita or yogurt, pickle and papad.
- You can also serve it with bagara baingan or biryani salan.
Notes
- The recipe works well with fresh unripe jackfruit or frozen jackfruit.
- For best taste, texture and aroma use aged basmati rice.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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