Name: Kathal Dum Biryani recipe by Bethica Das at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 2
Ingredients: 1 cup Basmati rice, soaked in water for 30 minutes; 1" cinnamon stick; 1 star anise; 2 green cardamoms; 2 big cardamoms; 4 cloves; 1 mae; 1 bay leaf; 1 tsp. oil; 1 small Kathal (Jackfruit), cubed & soaked in water; oil to deep fry; 1 cup yogurt; 1 cup fried onions; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. ginger julienne; 2 fresh chilies, slit; 1 tsp. red chili powder; salt to taste; 1 tsp. garam masala powder; juice of 1/2 lemon; few rose petals (opt); 2 tbsp. ghee; handful of coriander leaves, chopped; handful of mint leaves, chopped; few strands of saffron soaked in 1/4 cup milk; 1 tsp. rose water; onion rings, lemon wedges and mint leaves to garnish; raita to serve

ABOUT Kathal Dum Biryani RECIPE

Let us relish some Kathal (Raw/Green Jackfruit) Dum Biryani which is not much popular but it does tastes delicious. This fruit or rather a veggie in the unripe form is known as a vegetarian's Non-Veg. dish as the texture resembles mutton. Enjoy it with raita, onion rings and lemon wedges. You can also add in some roasted papad and pickles to go with it.

Ingredients Serving: 2

1 cup Basmati rice, soaked in water for 30 minutes
1" cinnamon stick
1 star anise
2 green cardamoms
2 big cardamoms
4 cloves
1 mae
1 bay leaf
1 tsp. oil
1 small Kathal (Jackfruit), cubed & soaked in water
oil to deep fry
1 cup yogurt
1 cup fried onions
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. ginger julienne
2 fresh chilies, slit
1 tsp. red chili powder
salt to taste
1 tsp. garam masala powder
juice of 1/2 lemon
few rose petals (opt)
2 tbsp. ghee
handful of coriander leaves, chopped
handful of mint leaves, chopped
few strands of saffron soaked in 1/4 cup milk
1 tsp. rose water
onion rings, lemon wedges and mint leaves to garnish
raita to serve

Instructions

Shallow fry the jackfruit pieces till golden. Drain and steam till soft. Keep aside.
Bring water to a boil along with cinnamon, both the cardamoms, cloves, bay leaf, salt, mace, star anise and 1 tsp. oil.
Add the soaked rice and cook till it is al dente / half cooked.
Mix yogurt, 1/3 fried onions, ginger-garlic paste, salt, turmeric powder, red chili powder, slit fresh chilies, lemon juice, 1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 1/3 mint le
Add the jackfruit pieces and mix well.
Transfer to the pan in which it is to be cooked. Spread half of the coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.
Spread a layer of the rice, remaining coriander-mint leaves, fried onions, rose petals, ghee, saffron milk and rose water.
Cover tightly with an aluminium foil and cook for 2 minutes on high flame and 12-15 minutes on a griddle on a very low flame.
Garnish with mint leaves, onion rings and lemon wedges.
Serve with raita of your choice.

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