Kathal biryani/Jackfruit biryani

kathal biryani

It is a tasty biryani with jackfruit in gravy and basmati rice.

Ingredients

Jackfruit                                   500 gm

Rice powder                              25 gm

Yellow Chilli powder                  1 tsp

Rice                                         1 ½ cup of

Green cardamoms                     4

 Black cardamoms                    2

Cloves                                      2

Cinnamon stick                         Two 1 inch

Sea salt                                    to taste

Oil                                            to deep fry

Onions sliced                            4 medium

Caraway seeds                          ½ tsp

Ginger paste                             1 tsp

Garlic paste                              1 tsp

Turmeric powder                        1 tsp

Cumin powder                           1 tsp

Coriander powder                      2 tsp

Red chili powder                       1 tsp

Tomatoes deseeded

   and chopped                         1 cup

Yogurt 1                                   ½ cups

Coriander leaves chopped          ½ cup

Saffron                                     5 - 6 strands

Milk                                          2 tbsp

Garam  masala powder              2 tsp

Mint leaves                               ½ cup

kewra water                              1 tsp

Method

First apply oil to the knife and hand then peel and cut into cubes.

Then mix with rice flour, yellow chilli powder and salt.

jack fruit before fry

Heat sufficient oil in a pan, and deep fry the jackfruit, drain and keep aside.

In the same oil sauté onion till golden brown and crisp and keep it aside

Wash and soak the rice, half boil the rice with sea-salt and half of the whole garam masala( cloves, cardamoms, cinnamon) drain the half boiled rice and keep aside.

Jackfruit curry

In another pan heat, 2 tsp of oil and add cumin seeds (shahi jeera) and the remaining crushed whole garam masala and stir.

Add the remaining sliced onion and sauté, add tomato chopped and stir until soft.

Now add ginger paste, garlic paste and continue to sauté.

Add turmeric powder, cumin powder, coriander powder, red chili powder, chopped tomato and continue to sauté for 2 to 3 minutes.

Now add the fried jackfruit cubes and mix well.

Add yogurt, sea salt and cook for 3-4 minutes, add chopped coriander leaves and mix well.

jack fruit curry

Soak the saffron in warm milk and keep aside.

Arranging the biryani

Now heat up a thick tawa.

Take a handi and pour half of jackfruit curry.

pour the curry into hundi

Now over this curry spread a layer of rice. In addition sprinkle saffron milk, garam masala powder ,mint leaves (broken by hand), kewra water.

first layer of rice

Repeat these in the next layer form.

Top it with sliced fried onion, saffron milk, mint leaves and little kewara water.

top with saffron milk mint and fried onion

Now seal the hundi cover with dough and cover the hundi and place on hot tawa and cook for 10 minutes on low flame.

Serve hot with a raita of your choice