Kathal Biryani /Jackfruit Biryani

Name: Kathal Biryani /Jackfruit Biryani
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For marination:; 2 cups Jackfruit (Kathal), chopped into small pieces; 1 cup thick curd; 2 tablespoons Ginger garlic paste; 2 tablespoon Lemon juice; 1 teaspoon Red chilli powder; 1 teaspoon Garam masala powder; 1/4 teaspoon Turmeric powder (Haldi); 1 teaspoon biryani masala powder; 1/2 teaspoon Salt or to taste; For rice biryani; 2 cups long grain Basmati rice; 2 Onions sliced; 2 green chillies chopped; 1 inch Cinnamon Stick; 2 big black Cardamom; 4 Cloves; 4 green cardamom chhoti Elaichi; 1 Star anise; 4 Bay leaves (tej patta); 2 tablespoons Coriander leaves chopped; 8 Mint Leaves chopped; 2 teaspoon oil; 1/2 teaspoon salt or to taste; 2 tablespoon Ghee; 10 Cashew nuts, roasted for garnish

Sanchita Mittal @sm_thechef

Delhi

#riceisthebest
Jackfruit Biryani is a classic Indian one pot meal and is most popular for it's rich flavours of Indian spices infused with long grain Basmati rice and vegetables to make a complete meal. It is a boon for the vegetarians as jackfruit being a vegetable, has a texture of non veg.
So presenting here the vegetarian version of Authentic, aromatic, delicious, biryani with mix vegetable raita.

Sanchita Mittal @sm_thechef

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Ingredients

45 minutes

4 servings

Formarination:
2 cupsJackfruit (Kathal), chopped into small pieces
1 cupthick curd
2 tablespoonsGinger garlic paste
2 tablespoonLemon juice
1 teaspoonRed chilli powder
1 teaspoonGaram masala powder
1/4 teaspoonTurmeric powder (Haldi)
1 teaspoonbiryani masala powder
1/2 teaspoonSalt or to taste
For rice biryani
2 cupslong grain Basmati rice
2Onions sliced
2green chillies chopped
1 inchCinnamon Stick
2big black Cardamom
4Cloves
4green cardamom chhoti Elaichi
1Star anise
4Bay leaves (tej patta)
2 tablespoonsCoriander leaves chopped
8Mint Leaves chopped
2 teaspoonoil
1/2 teaspoonsalt or to taste
2 tablespoonGhee
10Cashew nuts, roasted for garnish

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Steps

45 minutes

1

Firstly wash and soak rice for 1/2 an hour.
2

Now boil water in a sauce-pan, add the chopped jackfruit pieces with some salt and boil for 15 minutes.
3

When the pieces are soft enough, drain the water and allow them to cool.
4

Meanwhile heat oil in a wok and deep fry the onion slices until golden in colour. Remove them on an absorbent paper and keep aside.
5

Mix well all the ingredients in a bowl mentioned under marination.
Now marinate the cooled jackfruit pieces with the marination mixture.
6

Boil water in a large saucepan, add soaked rice to it along with salt and half the whole spices mentioned in ingredients.
Cook the rice until it's 75 % done, drain the water and keep the rice aside.
7

Heat the same oil in a big saucepan in which you have deep fried the onions and add the remaining whole spices, marinated jackfruit, mint, coriander and spread it evenly.
8

Now add the rice and spread evenly over it.
Drizzle some ghee and cover the pan with aluminium foil and put in on low flame for 25 minutes on dum.
9

After 25 minutes, switch off the flame and your biryani is ready to be served.
10

Serve Jackfruit Biryani hot with mix vegetable raita or any variety of raita.
11

Enjoy endlessly