Kathal biryani or Jackfruit biryani recipe – a mildly spiced dum-cooked biryani made with raw unripe jackfruit, also called kathal in Hindi. Gluten-free dish. Unripe jackfruit is also called vegetarian meat. raw jackfruit when cooked has a soft meaty texture and that's why this biryani though not popular worldwide is quite a delicacy in India.
Ingredients
To make the rice:
1 cup Basmati rice wash n soak in water for 20 mins.
3 tsp ghee or oil
2 lavang/cloves
1/2 inch cinnamon/dalchini
1 bay leaf/Teja Patta
Salt to taste
For the kathal masala:
2 cups tender jackfruit cut into chunks
5 tsp oil
2 thinly sliced onions + 1 sliced onion for garnishing
1 grated tomato
1 tsp ginger garlic paste
2 slit green chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp biryani garam masala powder
1/2 tsp coriander powder
1/2 cup fresh curds
Salt to taste
Mint leaves and coriander leaves for garnishing
Pinch of saffron colour diluted in 2 tbsp warm milk
For the marination:
Salt to taste
1/2 tsp red chilli powder
2 tbsp cornflour
Procedure
.Wash basmati rice and soak in water for 20 mins.
In cooker heat ghee, add whole spices, fry for a second and add the soaked rice draining all the water
Fry for 2 mins, add salt, 1.5 cups water and cook for 2 whistles
Wash the kathal/jackfruit chunks and steam in cooker or steamer for 5 to 10 mins. Let it cool and marinate with the mentioned ingredients.
Deep fry the marinated chunks and keep them aside. Deep fry onion slices for garnishing and keep aside.( one onion)
To make the masala, heat oil/ ghee in a pan, fry sliced onions, slit green chillies for 5 mins
Now add the ginger-garlic paste and fry till the raw smell disappears.
Add the grated tomato and cook till it turns mushy.
Add the turmeric, chilli powder, biryani masala pdr, coriander powder, curds and cook for 2-3 mins
Add the deep-fried jackfruit chunks to the masala,1/4 cup of water and cook for 5 mins or till it is well blended with it. The consistency of the masala should be semi-liquid.
Spread the cooked rice over the prepared masala, sprinkle chopped coriander leaves, mint leaves, fried onions, saffron milk. Repeat the same and make the layers of masala and rice.
Seal the top of the vessel with the dough or aluminium foil and close the lid tightly.
Cook on a low flame for 10 mins. Serve hot with Raitha.
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