Kathal Biryani | Jackfruit Biryani

Kathal Biryani



Ingredients:

Basmati rice - 1.5 cups
Raw Unripe Jackfruit / Kachha Kathal (chopped and fried) - 500 gm
Green Cardamom - 5
Mace -1
Cinnamon - 2 sticks
Cloves - 6
Bay leaf - 1
Salt - 1.5 tsp
Caraway seeds (Shahjeera) - 1 tsp
Onions (thinly sliced) - 2 (large)
Tomato (chopped) - 1 (medium)
Coriander leaves (chopped) - 1.5 tbsp
Mint leaves (chopped) - 1.5 tbsp
Ghee - 4 tbsp
Ginger - 1 inch
Garlic cloves - 4
Green chilli - 1
Milk - 3 tbsp
Saffron - 2 pinch
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Curd - 1 cup
Kewra water - 1 tsp

Method:

1. Rinse the rice till the water runs clear of the starch
2. Soak the rice in enough water for 30 minutes
3. Boil 4 cups of water in a pan
4. Drain the rice and add it to the boiling water
5. Add 3 cardamoms, 1 cinnamon, 3 cloves, 1 bay leaf, mace
6. Add 3/4 tsp salt and cook the rice till the grains are 3/4 cooked
7. Drain and keep the rice aside
8. Once all the steam has gone from the rice, cover the rice
9. Make a paste of ginger, garlic cloves and green chillies
10. Soak saffron in warm milk and keep aside
11. Heat 3 tbsp ghee in a pan
12. Add 1 cinnamon, 3 cloves, caraway seeds, 3 cardamoms
13. Saute for few seconds till fragrant
14. Add sliced onions and fry them till they begin to get caramalized or golden
15. When the onions begin to get golden, remove half of the onions and drain them on paper towel
16. Add ginger garlic paste.
17. Saute for few seconds till the raw aroma goes away
18. Add the tomatoes and saute for 1 to 2 minutes
19. Add red chilli powder, turmeric powder
20. Add the slightly fried jackfruit pieces
21. Stir and cover it.
22. Saute for 4 to 5 minutes on low flame
23. Beat the curd and add the beaten curd to the pan
24. Stir and add 2 cups of water
25. Add 3/4 tsp salt and cover the pan with a lid
26. Simmer the gravy till the jackfruit is cooked and tender
27. If the water dries up while cooking, then you can add some more water
28. Spread a layer of rice by adding all the rice over the kathal gravy 
29. Sprinkle the saffron milk along with saffron threads, kewra water on thee
30. Dot the rice with 1 tbsp ghee, coriander leaves, mint leaves, fried onions
31. Heat a heavy tawa and when it becomes hot lower the flame
32. Place a moist kitchen napkin on the pan covering it making sure it does not touch the biryani
33. Cover the pan with lid tightly and place it on the tawa
34. Cook for 25-30 minutes on a low flame
35. Once done, allow the biryani to stand for 7-8 minutes
36. Serve the Kathal Biryani hot with raita, pickle and papad 

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