Kathal Biryani
Jackfruit Biryani is celebrated for its unique, meaty texture and rich flavors
Equipment
- 1 Heavy Bottomed Vessel or Kadhai
- 1 Mixing bowls
- 1 Mixing bowls
- 1 Ladle
- 1 Chopping board
- 1 Knife
- 1 Measuring cups and spoons
- 1 Aluminum Foil (for Dum cooking)
Ingredients
For the Kathal Masala:
- 500 grams raw jackfruit cut into bite-sized pieces
- 1 cup yogurt dahi
- 2 medium-sized onions thinly sliced
- 2-3 green chilies slit
- 1 tablespoon ginger-garlic paste
- Spices: cumin seeds bay leaves, cloves, cardamom, cinnamon
- Fresh mint and coriander leaves
- Ghee or cooking oil
For the Rice:
- 2 cups basmati rice
- Water for soaking and cooking
For Garnishing:
- Fried onions barista
- Saffron strands soaked in warm milk
Instructions
Marinating the Jackfruit
- Start by marinating the jackfruit pieces in yogurt along with spices such as turmeric powder, red chili powder, garam masala, and salt. Let it sit for at least 30 minutes to absorb the flavors.
Cooking the Kathal Masala
- In a heavy-bottomed pot or kadhai, heat ghee or oil.
- Add whole spices (cumin seeds, bay leaves, cloves) and sauté until fragrant.
- Add sliced onions and cook until they are golden brown.
- Stir in the ginger-garlic paste and green chilies; sauté for a few minutes.
- Add the marinated jackfruit along with any remaining marinade and cook until the jackfruit becomes tender.
Preparing the Rice
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice for at least 30 minutes.
- Boil water in a separate pot; add soaked rice along with salt.
- Cook until the rice is about 70% done; it should still have a bite to it.
Layering and Cooking
- In a heavy pot suitable for Dum cooking, layer half of the cooked jackfruit mixture at the bottom.
- Add half of the partially cooked rice over it.
- Sprinkle some fried onions, mint leaves, and saffron milk.
- Repeat with another layer of jackfruit followed by the remaining rice.
- Seal the pot with aluminum foil or dough to trap steam.
- Cook on low heat for about 30-40 minutes to allow flavors to meld.
Notes
Tips for Perfect Kathal Biryani
- Use aged basmati rice for better texture and aroma.
- Ensure that the jackfruit is tender before layering; this enhances flavor absorption.
- Do not skip marination; it’s crucial for developing depth in flavor.
- Adjust spice levels according to your preference; Kathal Biryani can be made mild or spicy.
Serving Suggestions
Kathal Biryani is best served hot with:- Raita (yogurt sauce) to balance flavors
- Salad made of sliced onions and cucumbers
- Pickles for an extra kick