Kathal Biryani (Raw tender jackfruit biryani) Recipe

Name: Kathal Biryani (raw Tender Jackfruit Biryani) Recipe
Total time: 80 min
Yield: 6
Cuisine: North Indian

Recipe By Vineeta Jha

Kathal biryani, or Jackfruit biryani, is a unique, fragrant, mildly spiced dum cooked biryani made with tender unripe jackfruit, known as kathal in Hindi potato and assorted aromatic spices. Raw jackfruit, a fibrous fruit, leaves its own unique juicy flavours to the biryani, making this super filling one-pot meal incredibly flavourful. Kathal Biryani is a fantastic one-pot meal for vegetarians.

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1hr 20minstotal

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Kathal Biryani (Raw tender jackfruit biryani)

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Ingredients for Kathal Biryani (Raw tender jackfruit biryani) Recipe

As required For Fried kathal
1/2 cups Kathal (Jackfruit) Chunks
As required Salt to taste
0.17 tsp chilli powder
As required ½ tsp turmeric powder
As required heaped coriander powder
As required heaped Ginger paste
As required heaped Garlic paste
As required heaped Besan (gram flour)
1/2 tbsp Oil
As required For Curry
1 tbsp Oil
As required medium potato
As required diced into big pieces
0.33 nos bay leaf
0.17 tsp Shahi Jeera (caraway seeds)
1/2 nos Cardamom
0.17 nos black cardamom
0.17 nos stick cinnamon stick
0.83 nos strands Mace (Javitri)
0.17 piece smallStone flower (dagad phool or kalpasi)
As required medium onion
As required finely chopped
0.17 tsp turmeric powder
0.17 tsp Kashmiri chilli powder
As required heaped coriander powder
As required ½ tsp Garam masala powder
0.17 cup Curd
As required salt to taste
0.17 tsp kewra water
0.17 tsp Rosewater
1/2 nos green chilli
0.33 tbsp Mint leaves
0.33 tbsp Coriander leaves
As required For Rice
0.33 cups basmati rice
As required soaked
As required Water for cooking rice
0.33 nos bay leaf
0.17 nos black cardamom
1/2 nos Clove
1/2 nos Cardamom
As required For dum
As required ½ tsp Rosewater
0.17 tbsp kewra water
As required ¼ tsp saffron
As required ¼ cup milk
As required lukewarm
0.33 tbsp Ghee
As required Mint leaves handful
As required Coriander leaves handful
As required Fried onion handful
As required Dough for sealing

Directions: Kathal Biryani (raw Tender Jackfruit Biryani) Recipe

STEP 1.Firstly cut the kathal or jackfruit; apply oil to your palms, knife and chopping board. Cut the kathal into bite-size pieces. Transfer the kathal chunks to a large bowl of water so that they don't turn dark (If using store-bought chopped kathal pieces, then rinse them well in water, and they are ready to cook).
STEP 2.Take ¼ cup of lukewarm milk and add ¼ tsp of saffron. Stir it well and keep it aside.
STEP 3.Take a big bowl and add curd, turmeric powder, coriander powder, chilli powder, garam masala powder and salt. Mix it well and keep it aside.
STEP 4.Take a big bowl, and add the kathal chunks, salt, chilli powder, turmeric, coriander powder, ginger paste, garlic paste and besan. Lightly marinate the kathal and coat it well with the spices. Marinate it for 20 minutes.
STEP 5.Heat oil in a pan or kadhai and add the marinated kathal pieces. Shallow fry the kathal from both sides on a medium flame until crisp and brown in colour. The kathal need not be cooked completely. Remove from kadhai and let it cool down.
STEP 6.Heat 2 tbsp of oil in the same kadhai and add potato pieces. Shallow fry them on a medium flame for 7-8 minutes until crisp and golden brown, and they should need not be cooked completely as they will be cooked again in dum. Transfer them to a bowl.
STEP 7.Heat the remaining oil in the same kadhai and add cardamom, mace, stone flower, cinnamon, black cardamom, cloves, shahi jeera, and bay leaves. Saute for a minute until the spices smell aromatic.
STEP 8.Add the onions and cook them on a low-medium flame for 7-8 minutes or until translucent and light brown colour. Discard the whole spices.
STEP 9.Add the above-prepared curd and spice mixture and stir it continuously on a low flame. Cook the spices for 8-10 minutes on low flame until the raw smell of spices goes away and the oil starts to separate from the sides of the pan.
STEP 10.Add the fried kathal, mix it well and cook for 5 mins. Add water and fried potatoes. Stir it well, cover with a lid and cook it on a low flame. Simmer the gravy and cook the kathal until it is tender and cooked completely (If the water dries up while cooking, you can add some water and continue cooking until it is cooked completely).
STEP 11.Meanwhile, boil water and add 1 tbsp of ghee, cardamom, cinnamon, black cardamom, bay leaf and salt. Now add the soaked (soaked for 1 hour) and drained rice. Boil for 2 mins and then strain out the whole spices. Cook the rice until it is ¾th cooked or 75% cooked. Strain the rice and keep it aside.
STEP 12.Remove the lid and add slit green chillies, mint leaves, coriander leaves, kewra water and rose water. Mix it well gently and switch off the flame. Remove the half portion of kathal curry to a bowl and keep it aside
STEP 13.Layer the rice for biryani. Spread the cooked rice evenly on top of the kathal curry, then spread the reserved kathal curry on top of the rice.
STEP 14.Add mint leaves, coriander leaves and half of the fried onions to the top of the kathal curry.
STEP 15.Spread a second layer of the rice, and add all the rice to this layer. Add mint leaves, coriander leaves, 1 tbsp kewra water (optional), ½ tbsp rose water and fried onions. Drizzle the saffron milk and 2 tbsp of ghee on the top of the rice.
STEP 16.Cover the pan or kadhai with a tight-fitting lid and seal the top of the kadhai with the dough. Do not let the steam escape. Cook on high heat for 2 minutes, then turn the flame to low and cook on low heat for 20 minutes. Remove from the heat and let it stand for 10 mins before opening the lid. Serve hot with raita.

Nutrition
value

473

calories per serving

22 g Fat8 g Protein60 g Carbs9 g FiberOther

Current Totals

Fat
22g
Protein
8g
Carbs
60g
Fiber
9g

MacroNutrients

Carbs
60g
Protein
8g
Fiber
9g

Fats

Fat
22g

Vitamins & Minerals

Calcium
95mg
Iron
2mg
Vitamin A
404mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
42mcg
Vitamin B12
0mcg
Vitamin C
16mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
57mg
Manganese
< 1mg
Phosphorus
111mg
Selenium
5mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Vineeta Jha