kathal biryani recipe or jackfruit biryani recipe | biryani recipes

kathal biryani or jackfruit biryani recipe – a mildly spiced dum cooked biryani made with raw jackfruit.

raw jackfruit when cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in india. hence jackfruit is also called as vegetarian meat.

usually the jackfruit pieces are either fried, sauteed or steamed. i did not want to do any prepping as making biryani itself is time consuming. so i cooked the jackfruit directly in the pot along with the yogurt and spices. made the rice and then just had to make the layers. even chopping the jackfruit takes time. when chopping the jackfruit, please apply oil on your palms, knife and the cutting board. the sticky substance just does not want to leave your palms and equipments.

by size, i guess the jackfruit  must be one of the biggest fruit. so most people buy some portion of it, because its not possible to use the large jackfruit for cooking in micro families. peeling jackfruit skin is another issue so you can ask the vegetable vendor to peel it for you.

i got 500 gms of jackfruit from the the vegetable vendor. he peeled so much of the skin, that out of 500 gms, only 300 gms was left. i chopped the jackfruit and kept the seeds aside. if the seeds are tender, you can add them to the biryani. you can also make stir fries or add them to sambar or leafy vegetables recipe. we always add them to this mangalore style malabar spinach curry. this time i added them to the thai green curry.

usually ripe jackfruit is consumed as it is. jackfruit leather is also made with ripe jackfruit. with raw jackfruit, there are many recipes that are made. apart from adding them in biryani and pulao, they are also added in curries, both dry or with a gravy. even papads are pickles are made from them. they are also deep fried as chips. jackfruit chips are popular in the southern belt of india. i for remember my dad, always getting banana, tapioca and jackfruit chips from kerala.

this recipe of kathal biryani is like the way my mom makes biryani. i cut down on a few steps to make it easy for me. there will be prep work like cooking the rice separately. the kathal gravy is made in another pot. if using an oven, then make the gravy directly in an oven proof casserole or dutch oven. once the jackfruit is cooked and tender, layer the rice. keep in a preheated oven and you are done.

if you are looking for more biryani recipes then do check palak biryani, vegetable hyderabadi biryani, kashmiri biryani, mushoom biryani and veg kerala biryani.

kathal biryani recipe | jackfruit biryani recipe

Total time

1 hour 15 mins

Author: dassana

Recipe type: main

Cuisine: indian

Serves: 4-5

Ingredients (american measuring cup used, 1 cup = 250 ml)

for the rice:

• 1.5 cups basmati rice
• 4 cups water for cooking the rice
• water for soaking the rice
• one strand of mace
• 2 green cardamoms
• 1 inch cinnamon/dal chini
• 2 to 3 cloves/laung
• 1 tejpatta/indian bay leaf

for the gravy:

• 300 to 350 gms raw jackfruit about 3 cups chopped jackfruit
• 1 cup yogurt/curd/dahi
• ½ tsp turmeric/haldi
• ½ tsp red chili powder/lal mirch powder
• a single strand of mace
• a small piece of stone flower/patthar ke phool/dagad phool/kalpasi
• 3 green cardamoms
• 1 inch cinnamon
• 3 cloves
• 1 tsp caraway seeds/shah jeera
• 2 medium to large onion, thinly sliced
• 1 medium tomato, chopped
• 1.5 tsp chopped coriander leaves/dhania patta
• 1.5 tsp chopped mint leaves/pudina patta
• 3 tbsp ghee
• 1 inch ginger/adrak
• 3 to 4 cloves garlic/lahsun
• 1 green chili - all ginger, garlic, gree chili crushed to a paste in mortar pestle
• 1.5 to 2 cups water
• salt as required
• 1 medium onion, thinly sliced
• 1 tsp ghee
• 3 tbsp milk
• 2 pinch of saffron
• 1 tsp kewra (pandan) water or rose water

Instructions

preparing the rice:

1. first rinse the rice till the water runs clear of the starch,
2. then soak the rice in enough water for 30 mins.
3. boil 4 cups of water in a pan or pot.
4. drain the rice and then add it to the boiling water.
5. add all the whole spices - mace, cardamoms, cinnamon, cloves and tejpatta.
6. season with salt and cook the rice till the grains are ¾th cooked.
7. drain and keep the rice aside.

preparing the jackfruit gravy:

1. now apply oil on your palms, knife and chopping board.
2. chop the jackfruit and remove the seeds.
3. whilst chopping, keep on adding the chopped jackfruit in a pan or a large bowl of water so that they don't darken.
4. the seeds can be added to vegetable dishes or in sambar or stir fries.
5. heat ghee in a dutch oven or a pot.
6. add all the whole spices - mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. saute for some seconds till fragrant.
7. add the sliced onions and fry them till they are caramelized or golden.
8. when the onions begin to get golden, remove half of the onions and drain them on paper towels.
9. add ginger, garlic and green chili paste. saute for a few seconds.
10. then add the tomatoes, mint leaves and coriander leaves.saute for 1 to 2 mins.
11. add both the spice powders - red chili powder and turmeric powder
12. add the chopped jackfruit.
13. stir and saute for 7 to 8 mins.
14. then add the beaten yogurt.
15. stir and add water. add salt and cover the pot with its lid.
16. simmer till the jackfruit is cooked and tender.
17. if the water dries up while cooking, then you can add some water.

assembling the biryani:

1. in the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
2. spread a second layer of rice. add all the rice.
3. if you want you can make 4 layers. then you will have to do make these layers in another pan or pot.
4. sprinkle the saffron flavored milk along with the saffron threads, rose water or kewra water on the rice.
5. also dot with ghee.
6. if dum cooking on stove top - heat a tava or griddle. when the tava becomes hot, lower the flame. place a moist kitchen napkin or towel covering the pot. then place the lid tightly. the moist napkin or towel should not touch the biryani. keep the pot on the tava and dum cook for 25 to 30 mins on a low flame.
7. if baking in oven - cover the lid of the dutchoven tightly. preheat the oven to 180 degrees C. place the dutch oven or casserole in the oven and bake for 20 to 25 mins.
8. once done, allow the biryani to stand for 7 to 8 mins. later serve the kathal biryani with raita, pickle and papad.

3.2.2708

Categories

Select CategoryAndhra RecipesAwadhi CuisineBaked SnacksBengali RecipesBeveragesBread RecipesChutneysCooking Tips & MethodsCulinary TermsDal RecipesDessertsEgg RecipesEggless CakesFasting RecipesFestival RecipesgeneralGoan RecipesGujarati RecipesHyderabadi CuisineIndian Breads & ParathasIndian Breakfast RecipesIndian CurriesIndian Street FoodIndian Vegetable RecipesIndo-Chinese RecipesInternational CuisinesKarnataka RecipesKashmiri RecipesKerala RecipesKids RecipesKonkani RecipesLow Fat RecipesMaharashtrian RecipesMalvani RecipesMicrowave RecipesMughlai RecipesNo Onion No GarlicNorth Indian RecipesPaneer RecipesParsi RecipesPickles-Sauces-DipsPunjabi RecipesRajasthani RecipesRegional Indian CuisineRice RecipesSindhi RecipesSouth Indian RecipesStarters & SnacksSummer RecipesTamil NaduVegan RecipesVegan Sweets & Desserts

via Veg Recipes of India http://ift.tt/1ryPpIR

Put the internet to work for you.

Turn off or edit this Recipe