KATHAL ki TEHRI

Name: KATHAL ki TEHRI
Total time: 3000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 cup long grain basmati rice; 250 gm kathal pcs; 6 tbsp mustard oil; 2 tejpatta; 2 bari elaichi; 2 pc dalchini; 6 laung; 1/2 tsp sabit kali mirch; 6 choti elaichi; 1/2 tsp shah jeera; 1 cup sliced onion; 1.5 tsp garlic paste; 1 tsp ginger paste; 1 cup whisked dahi; 1/2 tsp haldi powder; 1 tsp Kashmiri red chilli powder; 2 tsp dhania powder; 1.5 tsp salt; 2 tbsp desi ghee; 1/2 tsp garam masala powder; 1/4 tsp kewra water; 1/4 tsp rose water; 1/2 cup chopped dhania patta

rama @simplecooking_rama

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Raw jackfruit or kathal is a very popular exotic vegetable for vegetarian people..
Shami kebab , simple kebab , curry & dry curry r some of the popular dishes made with it. Here I m sharing an age old North Indian dish , have learnt from my grandmaa...hope u ll like it...enjoy..

rama @simplecooking_rama

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Ingredients

50 minutes

3 servings

1.5 cuplong grain basmati rice
250 gmkathal pcs
6 tbspmustard oil
2tejpatta
2bari elaichi
2 pcdalchini
6laung
1/2 tspsabit kali mirch
6choti elaichi
1/2 tspshah jeera
1 cupsliced onion
1.5 tspgarlic paste
1 tspginger paste
1 cupwhisked dahi
1/2 tsphaldi powder
1 tspKashmiri red chilli powder
2 tspdhania powder
1.5 tspsalt
2 tbspdesi ghee
1/2 tspgaram masala powder
1/4 tspkewra water
1/4 tsprose water
1/2 cupchopped dhania patta

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Steps

50 minutes

1

Wash rice, soak in water for 1 hr, strain it, keep aside. Take a pressure cooker, add kathal pcs, top up with water, place the lid, give 3 whistles on high flame, turn off the flame, allow it to depressurise naturally, open the lid after 5 minutes, strain it, keep aside.
2

Take a wok, add 2 tbsp oil, heat it, fry boiled kathal pcs till light brown, take out in a bowl, keep aside.
3

Take another pressure cooker, add oil, heat it. Add tejpatta, bari elaichi, dalchini, laung, kali mirch, choti elaichi & jeera, let it splutter.
4

Add in onion, stir fry it until light brown.
5

Now add ginger garlic paste, saute it until rawness is released, add lil water to avoid burning.
6

Mix haldi powder, kashmiri red chilli powder & dhania powder with dahi, add in the masala along with salt (adjustable), mix it well.
7

Cook it covered on low flame until oil has oozed out.
8

Open the lid, increase the flame, add fried kathal pcs, stir fry it for a minute.
9

Add in rice, stir fry it for a minute, in goes ghee & garam masala powder, stir fry it for a minute.
10

Now add dhania patta, rose & kewra water, mix it well.
11

Add in 2 cup water (adjustable), mix it well. Place the lid, give 3 whistles on high flame, turn off the flame add soon as 4 th whistle starts.
12

Allow it to depressurise naturally, open the lid after 10 minutes. Take out in a serving dish, garnish it with a pudina sprig & slitted green chilli.

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rama @simplecooking_rama

on April 25, 2025 06:13

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