Kathal Biryani – Raw Jack Fruit Biryani

by Shaheen Ali

Celebrating Leap Year with some amazing Kathal Ki Biryani | Raw Jack Fruit Biryani. Finally the month of love is coming to end and through out this month i had been cooking so many sweets and desserts. A foodie family doesn’t need any occasion to celebrate… no matter what, we should have good food in our belly before we go to bed. By this we get nice foodie dreams as well…haha!

So coming back to the point, after having indulged on all those exotic sweets and desserts the whole month, today i actually wanted to celebrate the day with some rice savory dish. By now you must have known me so well…. isn’t it?


Whenever a day calls for a celebration, it’s Biryani on my mind. Sunday ho ya Monday…who cares, when it’s Biryani on my plate. No mutton, No chicken …. its a JACK FRUIT this time that goes our to reborn as a Biryani and make it worth loving. :p

Kthal ki biryani… those who are vegetarians, lemme tell you that after having this you will get a brief idea to what mutton biryani is. The flavors can’t match the mutton ones but are pretty close to the original. I simply loved this version… process and method of cooking is exactly like the non veg one and yes after having two plates of it, i can say the flavors are equally spectacular and exotic.

Print Recipe
KATHAL BIRYANI | RAW JACKFRUIT BIRYANI
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
serving
Ingredients
For Garnish :
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
serving
Ingredients
For Garnish :
Instructions
For making rice :
  1. 1. Wash and soak rice in water for 30 mins before you start cooking.
  2. 2. In a thick bottomed vessel, heat water in double quantity of rice. Add few drops of oil/ghee , 1 tbsp lemon juice, salt and some start anise in it.
  3. 3. As soon as the water starts boiling, add rice and cook till 80% done.
  4. 4. Once the rice is semi cooked, pass it through a strainer and collect the rice in a large tray and spread well so that they don't stick to each other.
For making kathal ki yakhni :
  1. 1. Heat oil/ ghee in a wok and fry the kathal pieces till brown in color. Keep aside.
  2. 2. In the same oil fry cashews, raisins and some fine slices of onions that will be used for garish at the end. Collect them in separate bowls and keep aside.
  3. 3. Now add all the whole spices along with bay leaf in the remaining oil/ghee. Allow them to splutter.
  4. 4. Now add ginger garlic paste and saute till light brown in color.
  5. 5. Add finely chopped onions, you can also grind onions if you prefer. Fry till raw smell goes off and it turns golden in color.
  6. 6. Add green chilies and mix well.
  7. 7. Now add the fried kathal pieces and sour curd and mix everything nicely so that the curd mixes well with the kathal.
  8. 8. Soon you will observe, curd leaving water. Cook till oil starts oozing out and curd starts drying up.
  9. 9. Add red chili powder, coriander powder and some torn leaves of mint and coriander and fry till oil starts leaving from the sides.
  10. 10. Add salt and give a quick up side down mix again. Turn off the gas and prepare assembling of the biryani.
  11. How to assemble biryani :
  12. 1. Heat a flat base iron tawa on the gas and place a large thick bottomed utensil (handi/bhagona) on the tawa in which you wish to dum the biryani.
  13. 2. Take 1 tbsp of curd and spread it all over the base (this prevents yakhni from getting burnt).
  14. 3. Spread the kathal yakhni all over the curd and make sure its evenly spread on the base.
  15. 4. Add some ghee over it and start covering it with layers of rice.
  16. 5. Once you have covered the yakhni with the rice, pour saffron milk at one corner of the rice top.
  17. 6. Squeeze lemon all over, sprinkle kewda water (optional), add lots of chopped coriander and mint on top along with fried raisins and cashews (save few to garnish before serving).
  18. 7. Cover the vessel with aluminium foil and seal it from the sides.
  19. 8. Place the lid of the vessel on top of the foil and keep a heavy vessel over it so that the aroma is intact and the biryani cooks well in dum.
  20. 9. Simmer the gas and let the biryani cook on dum for 20 mins approx.
  21. 10. Once the biryani is done, remove the foil carefully and mix well by shaking the vessel. By doing this the yakhni mixes well with the rice without breaking the grains.
  22. Serve hot with raita and salad!
Recipe Notes

If you like this recipe. pls do drop in your feedback in comments belwo. You may also log in to my Facebook page at Spoon Fork And Food

Thanks for stopping by!!!!

Love : Shaheen 

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