Скачать или смотреть Kathal Ki Biryani|| CookingwithSumati|| Easy Biryani Recipe||

Ingredients:


Rice -1 cup
Onions- 3 Medium size for frying + 2 Medium size for masala
Kathal/Jackfruit - 1/2 kg.
Curd - 1/2 cup
Laung- 4
Elaichi - 2
Kali Mirch - 14-15
Tej Patta- 2
Oil- 1 bowl
Badi Elaichi - 1
Jeera- 1 tsp.
Saunf- 1tsp.
Dalchini - 1 small
Ginger Garlic Paste - 4 tsp.
Dhania Powder - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 1 tsp
Garam Masala - 1 tsp
Kesar - 4-5 strings dissolved in 4 tbsp milk
Pudina
Fresh Coriander
Salt- As per taste




Cooking-

First, wash 1 cup of rice with water until it runs clean. Keep it aside for 30 mins soaked in water.

Then, add 5 cups pf water to a utensil & let it boil. Once it starts boiling, add laung, elaichi, salt, tejpatta, & kali mirch to it.

After 2-3 minutes, add rice & let it cook. You only have to cook it until it's 80% done. Take it off the heat and spread it on a plate and let it air dry.

In a pan, add oil for frying. Cut the onions in length and fry them until they're golden brown. Similarly, add the jackfruit to the oil & fry them until they're done.

In a different pan, add 2 tsps of oil. Let it heat up & then add, badi elaichi, jeera, saunf, dalchini, kali mirch & tejpatta. Mix it well.

Then add onions & mix well. Wait till it turns pink & then add adrak lehsun paste.

Stir it for a minute & then add Dhania Powder, Red Chilli Powder, Haldi, Garam Masala Powder. Use a bit of water and then mix well until the spices are cooked. You can add ghee if you want.

When the masala has been cooked, add the curd after mixing it with a spoon so there are no lumps. Once the curd has been cooked after 3-4 minutes, you can add jackfruit to it.

Add dhaniapatti & salt as per your taste & mix well. Once the jackfruit has been cooked, take it off the heat.


*To set the biryani-


first add a layer of rice at the bottom. Top it off with Ghee.

Then, add kathal mix and add dhaniapatti, pudina and half of the fried onions.

Cover it with the rest of the rice left and add fried onions on top.

Take the kesar mixture and pour it on the rice in different places.

For 1 minute, let it cook on high flame.

Then add a tawa underneath the pan & reduce the flame to low & cook for 15-20 minutes.

If you have a pan like mine, cover the steam opening with a cloth.


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