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Kathal/Jackfruit Biryani कटहल की बिरयानी trending Kathal recipe Veg Biryani

This is the right season for a Biryani with the king of summer, na not Mango, but Jackfruit :)

40-50 minutes
2-4
Indian
Kathal/Jackfruit Biryani कटहल की बिरयानी trending Kathal recipe Veg Biryani Recipe - Ranveer Brar

Ingredients

For Kathal Marination

1 kg Jackfruit (peeled, cut into dice) कटहल

¼ cup fresh Mint leaves, roughly torn, पुदीना  पत्ता

3-4 tbsp Fried onion, तले हुए प्याज

1 tsp Caraway seeds, शाही जीरा

few Coriander leaves, roughly torn, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

½ tsp Coriander powder, धनिया पाउडर

¼ cup Fried onion oil, तले हुए प्याज का तेल

2 cups Curd, beaten, दही

1 tbsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

2-3 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

 

For Biryani Masala

10-12 no. Green cardamom, हरी इलायची

2 no. Mace, जावित्री

4-5 no. Cloves, लौंग

1 heaped tbsp Black peppercorns, काली मिर्च के दाने

1 no. Black cardamom, बड़ी इलायची

Salt to taste, नमक स्वादअनुसार

1 ½ inch Cinnamon stick, दालचीनी

3-4 no. Bay leaf, तेजपत्ता

 

For Cooking Kathal

¼ cup Oil, तेल

1 Bay leaf, तेजपत्ता

2 ½ medium Onions, sliced, प्याज

Marinated kathal, मैरिनेटेड कटहल

1 no. Green chili (less spicy & broken into half) हरी मिर्च

½ cup Warm water, गुनगुना पानी

 

For Cooking Rice

Water as required, पानी

1 no. Bay leaf, तेजपत्ता

½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

Salt to taste, नमक स्वादअनुसार

2 tsp Ghee, घी

3 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल

 

For Jhol

½ cup Remaining excess oil, तेल

½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

1 tsp Caraway seeds, शाही जीरा

2 heaped tbsp Fresh cream, ताजा क्रीम

 

For Assembling

Cooked kathal, पके हुए कटहल

1st batch of Cooked rice, पके हुए चावल

Remaining Cooked kathal, पके हुए कटहल

1 tbsp Coriander leaves, roughly torn, धनिया पत्ता

1 tbsp Mint leaves, roughly torn, पुदीना पत्ता

3-4 Green chili (less spicy & broken into half) हरी मिर्च

½ tsp Prepared Biryani Masala, तैयार किया हुआ बिरयानी मसाला

2nd batch of Cooked rice, पके हुए चावल

Prepared jhol, तैयार किया हुआ मिश्रण

few Fried onions, तले हुए प्याज

few Coriander leaves, roughly torn, धनिया पत्ता

½ tsp Kewra water, केवड़ा जल

1 tbsp Ghee, for finishing, घी

 

For Raita

2-3 tsp Fried onion, chopped, तले हुए प्याज

1 no. Green chili (less spicy & chopped) हरी मिर्च

few Mint leaves, chopped, पुदीना पत्ता

1 cup Curd, beaten, दही

¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

Salt to taste, नमक स्वादअनुसार

½ tsp Black peppercorns, crushed, काली मिर्च के दाने

few Fried onions, तले हुए प्याज

 

For Garnish

Coriander sprig, धनिया पत्ता

Mint sprig, पुदीना पत्ता

Process

  • For Kathal Marination
    • Apply a generous amount of mustard oil on the hands, knife and on the chopping board.
    • Cut the jackfruit from the middle into two halves, remove the inner sticky white core, separate the pod from the skin and cut them into cubes.
    • In a bowl, add chopped pods cubes, mint leaves, fried onion, caraway seeds, coriander leaves, salt to taste, degi red chili powder, turmeric powder, coriander powder, fried onion oil, curd, prepared biryani masala, ginger garlic paste and mix it well.
    • Keep it aside for 15-20 minutes to marinate.

    For Biryani Masala

    • In a pan, add green cardamom, mace, cloves, black peppercorns, black cardamom, salt to taste, cinnamon stick, bay leaf and dry roast it for a minute on low flame.
    • Transfer it to a grinder jar and grind it coarsely.
    • Keep it aside for further use.

    For Cooking Kathal

    • In a handi, add oil, once it’s hot, add bay leaf, onion and sauté it well until golden in color.
    • Add marinated kathal, green chili and mix it well, add warm water, cover it with the lid and cook it well.
    • Transfer half of the cooked kathal in a bowl and keep it aside for further use.

    For Cooking Rice

    • In a handi or sauce pot, add water, once it’s roaring boiled, add bay leaf, prepared biryani masala, salt to taste, ghee, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
    • Strain out the 60 % cooked rice and transfer it to a tray for resting.
    • Strain the remaining rice, transfer it to another tray and allow it to rest.
    • Keep it aside for further use.

    For Jhol

    • In a bowl, add remaining excess oil, prepared biryani masala, caraway seeds, fresh cream and mix all together.
    • Keep it aside for further use.

    For Assembling

    • In the same handi, add 1st batch of cooked rice, remaining cooked kathal, coriander leaves, mint leaves, green chilies, prepared biryani masala, 2nd batch of cooked rice, prepared jhol, fried onions, coriander leaves and kewra water.
    • Heat the tawa and place the handi onto it, cover it with the lid and allow it to cook for 2-3 minutes on high flame.
    • Reduce the flame to low and cook it on the dum for 15-20 minutes.
    • Turn off the flame and keep it aside for resting for at least 10-12 minutes.
    • Finish it with the ghee and gently transfer it on a serving dish.
    • Garnish it with coriander sprig and mint sprig.
    • Serve hot with raita.

    For Raita

    • In a bowl, add fried onion, green chili, mint leaves, curd, degi red chili powder, salt to taste, black peppercorns, fried onion and mix it well.
    • Keep it aside for further use.

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