Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

I must thank a reader for making me try this biryani recipe.Unless she told,I would not have known about this tender jackfruit biryani popularly known as Kathal ki biryani in North India.It is also known as Jackfruit fried rice.Yesterday I bought a small sized raw jackfruit for the first time in my life.I did not even know how to cut this tender jackfruit.So I referred few sites and did it.Hence I have shared the cutting procedure with step by step pictures to help beginners like me.As far as the recipe is concerned,I browsed through Sanjeev Kapoor’s website,Dassana’s Veg Recipe of India and Sailu’s Kitchen.The making of this biryani was very similar in all these sites.It was more like my Hyderabad DUM biryani recipe.So I made a combo recipe based on my convenience and prepared it in a simple way.The taste and smell of kathal was very different than I expected.People who love the taste of Raw jackfruit will love this biryani recipe too.Soon I must try our South Indian style jackfruit kootu,stir fry with it.Lets see how to make this week’s Sunday Lunch Recipes Series 22-Kathal ki biryani recipe .

Kathal biryani recipe

Kathal Biryani recipe – A spicy rice recipe using raw jackfruit  

Cuisine: North Indian

Category: Lunch menu

Serves: Serves 3-4

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup Water - 5 cups Whole garam masala( Cinnamon - 1 inch,Cloves - 2 nos,Cardamom-1no,Bayleaf- 1no) For Gravy Cooking oil + ghee - 2 tbsp+ 1 tbsp Cinnamon-1 no,cloves-2 nos,Cardamom -1 no Big onion - 1no Ripe tomato - 1 no Kathal/Raw jackfruit- 1/2 cup Green chilli - 1no Ginger&garlic paste- 1 tsp Turmeric powder – 1/8 tsp Coriander powder/Dhania powder – 1 tsp Red chilli powder – 3/4 tsp Garam masala powder – 1/2 tsp Curd – 1/2 cup Kasoori methi – 2 pinches Sugar – a pinch Coriander + Mint leaves - to garnish Saffron soaked milk - 1/4 cup Coriander leaves – to garnish Salt & water – as needed

METHOD

HOW TO CUT TENDER JACKFRUIT Grease your hands with coconut or gingely oil.Cut the jackfruit into two pieces.Take one piece and peel the skin using a sharp knife. Cut it into two halves and remove the stem part.Stem is the center thick portion.After removing the stem part,cut the jackfruit into small cubes.Keep them immersed in water.Wash it once and drain the water.Keep them in another bowl of water till use. FOR BIRYANI Wash and soak the rice for 30 minutes.Drain the soaked water.Boil 5 cups of water in  a bowl.Add the whole garam masala to it.When the water comes to a boil,add the rice.Let it boil for 5 minutes till the rice is 3/4th cooked. Drain the water and take the rice in another bowl.Let it cool. Soak the saffron thread in 1/4 cup of milk.Set aside. Heat oil + ghee in a pressure cooker base and saute the big onion slices.Saute till golden brown and remove a small portion of it for garnishing.In the remaining onions add the whole garam masala. Saute the onions,ginger&garlic paste.After the raw smell leaves,add the tomato.Saute till mushy.Now add the turmeric powder,red chilli powder,dhania powder,garam masala powder and salt.Mix it really well. Lastly add the cubed jackfruit/Kathal pieces and curd. Mix well and add 1/4 cup of water.Pressure cook in high flame for 2-3 whistles.Make sure there is very less water in the gravy.Add crushed kasoori methi and mix well.Biryani gravy is ready. ( Actually I made the gravy in a kadai and then transferred to a cooker for easy cooking of jackfruit pieces.It takes more time to cook.So its better to make the gravy directly in the cooker instead of using a kadai.Just use the kadai only for layering and DUM process. Transfer the gravy to a kadai.Spread the rice and sprinkle roasted onions,saffron milk,chopped mint+coriander leaves.Close the kadai with a tight lid and simmer the flame completely.Let it be under DUM for 20 minutes.Once its done,open the lid and fluff the rice with a fork. Enjoy with Raita !!

If you are a Kathal lover,then this biryani is for you

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