Kathal ki Biryani | कटहल की बिर्यानी | Jackfruit Biryani | Biryani Recipes | Sanjeev Kapoor Khazana

Vegetarians have another option in biryani …. This Kathal (jackfruit) ki Biryani has the same look and amazing taste as any other traditional biryani.

KATHAL KI BIRYANI

Ingredients

750 grams raw jackfruit (kathal), peeled and cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Oil for deep frying
3 tbsps ghee
½ tsp caraway seeds (shahi jeera)
4 green cardamoms
3 black cardamoms
2 one-inch cinnamon sticks
2 onions, sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp cumin powder
2 tsps coriander powder
2 tsps red chilli powder
3 medium tomatoes, chopped
Salt to taste
1½ cups yogurt, whisked
½ cup chopped fresh coriander leaves
3 cloves
2 tbsps saffron milk
1 tsp garam masala powder
10-15 fresh mint leaves + for garnish
½ cup fried onions + for garnish
½ tbsp screw pine (kewra) water
Raita for serving

Method

1. Heat sufficient oil in a kadai. Slide the jackfruit pieces and deep fry till golden brown and crisp. Drain on absorbent paper and set aside.
2. Heat ghee in a nonstick pan. Add caraway seeds, 1 green cardamom, 1 black cardamom, 1 inch cinnamon and sauté till fragrant.
3. Add onions and sauté till they turn golden brown.
4. Add ginger paste, garlic paste and sauté for 30 seconds.
5. Add turmeric powder, cumin powder, coriander powder, red chilli powder and mix well.
6. Add tomatoes, salt and cook for 5-6 minutes on medium heat or till the tomatoes turn soft and pulpy.
7. Add fried jackfruit pieces, yogurt, coriander leaves and mix well. Cook on medium heat for 5-6 minutes.
8. Boil 6 cups of water in a deep nonstick pan. Add salt, remaining green cardamoms, remaining black cardamoms, cloves and remaining cinnamon stick.
9. Add the drained rice and cook on medium heat for 8-10 minutes.
10. Drain the rice and layer on top of cooked jackfruit mixture.
11. Drizzle saffron milk, sprinkle mint leaves, garam masala powder and fried onions.
12. Drizzle screw pine water and ghee on top. Cover with aluminium foil. Place the lid on top.
13. Cook on low heat for 10-15 minutes. Set aside for 10-15 minutes.
14. Transfer on a serving plate, garnish with fried onions, mint leaves and serve hot with raita.

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