Look inside for the detailed recipe and video.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; it is like vegetarian meat and is often considered a meat substitute. The biryani made with jackfruit or kathal tastes absolutely delicious when cooked on dum with the finest long grain basmati rice. The fragrance of slowly dum cooked biryani with tender, juicy kathal pieces will indeed excite your tastebuds and give you gastronomical pleasure. It is a must-try recipe.Jackfruit is a nutrient-dense superfood, and it is used to prepare spicy and delicious curries both dry or with gravy, biryani, or Kathal pulao. Even koftas, kebabs, papads and pickles are made from them, and they are also deep-fried as chips.Raw jackfruit is excellent for diabetes, and it has a much lower glycemic load than rice and wheat. This fruit is rich in Vitamin C and is an excellent source of carbohydrates. It is a good source of fibre, so it could help you feel fuller for longer, and due to its rich fibre content, it aids in digestion.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Omega Deluxe Granite Kadai
- SiliconSpatula
- Borosil Glass Mixing Bowl
- Vinod Platinum Triply Stainless Steel Tope
Ingredients
For Fried kathal
- 3 cups Kathal (Jackfruit) Chunks
- Salt To taste
- 1 tsp Chilli powder
- ½ tsp Turmeric powder
- 1 tsp, heaped Coriander powder
- 1 tsp, heaped Ginger paste
- 1 tsp, heaped Garlic paste
- 2 tbsp, heaped Besan (gram flour)
- 3 tbsp Oil
For Curry
- 6 tbsp Oil
- 2 medium Potato (diced in big pieces)
- 2 Bay leaf
- 1 tsp Shahi Jeera (caraway seeds)
- 3 Cardamom
- 1 Black cardamom
- 1 stick Cinnamon stick
- 5 strands Mace (javitri)
- 1 small piece Stone flower (dagad phool or kalpasi)
- 2 medium Onion ,finely chopped
- 1 tsp Turmeric powder
- 1 tsp Kashmiri Chilli powder
- 1 tsp, heaped Coriander powder
- ½ tsp Garam masala powder
- 1 cup Curd
- Salt to taste
- 1 tsp Kewra water
- 1 tsp Rosewater
- 3 Green chilli
- 2 tbsp Mint leaves
- 2 tbsp Coriander leaves
For rice
- 2 cups Basmati rice ,soaked
- Water For cooking rice
- 2 Bay leaf
- 1 Black cardamom
- 3 Clove
- 3 Cardamom
For Dum
- ½ tbsp Rosewater
- 1 tbsp Kewra water
- ¼ tsp Saffron
- ¼ cup Milk , lukewarm
- 2 tbsp Ghee
- Mint leaves handful
- Coriander leaves handful
- Fried onion handful
- Dough for sealing
Video
Instructions
- 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).
- Take ¼ cup of lukewarm milk and add ¼ tsp of saffron. Stir it well and keep it aside.
- 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.
- 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.
- 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 colour. The kathal need not be cooked completely. Remove from kadhai and let it cool down.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
- Layer the rice for biryani. Spread the cooked rice evenly on the top of the kathal curry, then spread the reserved kathal curry on the top of the rice.
- Add mint leaves, coriander leaves and half of the fried onions to the top of kathal curry.
- 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.
- 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
Calories: 511kcalCarbohydrates: 72gProtein: 9gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 14mgSodium: 94mgPotassium: 760mgFiber: 6gSugar: 16gVitamin A: 329IUVitamin C: 25mgCalcium: 119mgIron: 2mg
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