Kathal Biryani or Raw Jackfruit Biryani is a plant-based biryani which is cooked using raw jackfruit pieces along with varieties of spices and mix with the cooked basmati rice in layers.
Course: Main Course
Keyword: Biryani Recipes, Jackfruit Recipes
Heavy Bottom Pan
2cupsRaw Jackfruit, cut into cubes
2 cupsLong grain rice (Basmati rice)
½cupSliced onion, fried
1teaspoonGreen Chilli, finely chopped
1teaspoonRed Chilli Powder
2Cinnamon Stick, 1 inch
fewBlack Peppercorn (Whole)
3-4dropsFood Coloring Agent (Red)
Salt to taste
Wash and soak the rice for 20 minutes.
Heat 2 tablespoon of oil and fry the boiled jackfruit along with salt and a pinch of turmeric powder. Avoid stirring often, otherwise the jackfruit will loose its shape and will become mussy. After frying keep them aside.
Drain the water and cook the rice along with whole spices (half of black peppercorn, 1 mace, 1 star anise, 1 clove, 1 cinnamon, 1 cardamom). Cook the rice till 85% and drain the water and spread it in a plate. Allow to cool and sprinkle salt on the rice.
In a heavy bottom pan, add 2 tablespoon of ghee and 2 tablespoon of oil and heat it.
Next add the remaining whole spices and stir for few minutes.
Add sliced onions and keep stirring until they are translucent.
When onion becomes translucent, add ginger paste and garlic paste and cook for few minutes.
Now add all the dry spices, salt to taste and cook for few minutes.
Meanwhile beat the curd adding a pinch of turmeric powder and add into the masala and start stirring it immediately.
Now add the fried jackfruit pieces and mix with masala. Avoid stirring vigorously.
Soak a pinch of saffron in warm milk (1 tablespoon) and keep aside. Add food colouring agent in another tablespoon of milk and keep aside.
Take a heavy bottom vessel and grease it with ghee and add a part of jack fruitmasala at the bottom.
Add a layer of rice on top masala and also add fried onions and saffron milk (part of it) and milk with food colour (part of it).
Similarly,using remaining jackfruit masala and rice add layers.
Finally, close the lid of the vessel tightly and keep it on low heat for 10 minutes.
After that, fluff the rice using the fork because long grain rice might break.
Serve hot Kathal biryani with curd or raita.
Fluff the rice using fork otherwise the long grain rice will break.