Home / Recipes / Kathal (Raw Jackfruit) Biryani

Photo of Kathal (Raw Jackfruit) Biryani by Bethica Das at BetterButter
1477
5
5.0(1)
0

Kathal (Raw Jackfruit) Biryani

Nov-26-2017
Bethica Das
30 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kathal (Raw Jackfruit) 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 / chicken. Enjoy it with raita, onion rings and lemon wedges. You can also add in some roasted papad and pickles to go with it.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Main Dish

Ingredients Serving: 3

  1. 1 cup Basmati rice, soaked in water for 30 minutes
  2. 1" cinnamon stick
  3. 2 green cardamoms
  4. 2 big cardamoms
  5. 4 cloves
  6. 1 tsp. oil
  7. 1 small Kathal (Jackfruit), cubed & soaked in water
  8. oil to deep fry
  9. 1 cup yoghurt
  10. 1 cup fried onions
  11. 1 tbsp. ginger-garlic paste
  12. 1/2 tsp. turmeric powder
  13. 1 tsp. ginger julienne
  14. 2 fresh chilies, slit
  15. 1 tsp. red chili powder
  16. salt to taste
  17. 1 tsp. garam masala powder
  18. juice of half a lemon
  19. few rose petals (opt)
  20. 2 tbsp. ghee
  21. handful of coriander leaves, chopped
  22. handful of mint leaves, chopped
  23. pinch of saffron soaked in 1/4 cup milk
  24. 1 tsp. rose water
  25. onion rings, lemon wedges and mint leaves to garnish
  26. raita to serve

Instructions

  1. Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.
  2. Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside.
  3. Mix together yoghurt, 1/2 cup fried onion, ginger-garlic paste, turmeric powder, ginger julienne, fresh chilies, red chili powder, salt, garam masala powder, lemon juice, 1 tbsp. ghee, 1/3 of the coriander and mint leaves.
  4. In a heavy bottomed pan or pressure cooker transfer the contents. Top it up with half of the coriander leaves, mint leaves, few rose petals and fried onion.
  5. Spread a layer of the half cooked rice, followed by the remaining coriander leaves, mint leaves, fried onions, remaining rose petals, saffron milk, remaining ghee and rose water.
  6. Cover with an aluminium foil tightly around the edges and place a lid over it with something heavy placed over the lid if possible.
  7. Cook on a high flame for 2 minutes. Then place it over a hot tawa / griddle and cook further for 12-15 minutes on a very low flame.
  8. Switch off the flame and let it remain covered for another 5-10 minutes. Garnish with mint leaves, onion rings and lemon wedges. Serve with raita of your choice.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Geetanjali Khanna
Dec-05-2017
Geetanjali Khanna   Dec-05-2017

I really want to try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE