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

• 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.