Kathal Biryani Recipe

Kathal Biryani or Jackfruit Biryani is a combination of raw jackfruit pieces, and long-grained basmati rice, flavored with whole garam masala's

Course dinner, lunch, Main Course

Cuisine Indian

Keyword jackfruit biryani, kathal biryani

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 4804kcal

Author Puja

Mix onion and corn flour together. Heat oil in a pan and deep fry the onions until brown and crispy. Set aside.
Soak rice in water and set it aside for about 30 minutes
In a vessel boil water. Add salt, oil and the spices to it and bring it to a boil
When the water boils, reduce the flame and let it boil for about 10 minutes so that the flavor of the spices get into the water.
Now drain the rice and add it into the water.
Keep checking the rice in between. You have to cook it only to about 80%.
When the rice is 80% cooked, switch off the stove and drain the water. Ensure that you are not opening the lid of the vessel.
When all of the water is drained, keep the rice aside still tightly closed in the vessel. You can shake the vessel a little so that the rice doesn’t stick to each other.

Firstly in a kadhai add oil and fry the kathal pieces until it is golden brown. Drain it and set it aside
In a kadai heat oil and ghee. When the ghee is slightly hot, add all the spices and fry it for about 5-7 minutes on low flame so that the flavor of the masala gets into the ghee and oil.
Now whole dry red chilli, curry leaves and onion and fry it until you see it melting. The onion won’t turn brown because of the amount of oil in the kadai.
Now add ginger-garlic paste and fry it until the raw smell of the paste is gone.
Then add the diced tomatoes and salt and cook it well until you see that the tomatoes are nicely cooked.
Now add red chilli powder, turmeric powder, coriander powder, cumin powder and Kashmiri laal mirchi powder and roast the masala until the raw smell of the masala is gone.
Now add chopped coriander leaves, mint leaves and green chillies and mix the masala well.
Now crush a handful of fried onion and add it to the masala and mix it well.
It is time to add the fried kathal now. Add the pieces and mix it well so that the kathal pieces are coated with the masala.
Add a little water and close the kadhai and cook it for about 5-10 minutes. You should see that the kathal is cooked by now.
Now add the curd and mix everything well and cook for another 5 minutes so that the curd is also cooked.
Add a little garam masala and cook for another 2 minutes and then switch off the stove.
Your masala is now ready.

By now the rice would have nicely cooked in the steam that was present inside the vessel. And the vegetable is also ready.
Divide the rice into 3 parts
In a wide mouthed vessel add a layer of the rice.
Then sprinkle some fried onion on top of it and then spread a layer of the masala
Now add the second layer of rice followed by some fried onion and then again a layer of the remaining masala.
Finally top it up with the last layer of rice.
Sprinkle some kesar water on top of the last layer.
Close the lid of the vessel and let it stay for about an hour before serving.
When serving keep in mind to cut through all the layers and serve. That way you will get an even mix of rice and masala.
Enjoy Your Biryani.