Discover the rich flavors of Kathal ke Beej Ki Biryani, a healthy and delicious jackfruit seeds biryani recipe made with aromatic basmati rice, traditional Indian spices, and protein-rich kathal ke beej (jackfruit seeds). This unique vegetarian biryani is a perfect one pot meal cooked in a pressure cooker, ideal for lunch or dinner.
If you're looking for a healthy veg biryani, this easy Indian rice dish is a must-try. It's packed with nutrients, full of flavor, and incredibly satisfying.
Key Features:
Made with Jackfruit Seeds (Kathal ke Beej)
One-Pot Pressure Cooker Biryani
High-Protein Vegetarian Recipe
Perfect for Lunch, Dinner, or Weekend Special
Authentic Indian Flavors with a Twist
Ingredients:
As required – Water (for boiling)
¼ cup – Jackfruit seeds
To taste – Salt
1 tsp – Turmeric powder
1 tbsp – Oil
3 tbsp – Ghee
1 tsp – Caraway seeds
2 no – Bay leaves
1 tsp – Black pepper corn
2 inch – Cinnamon stick
3 no – Black cardamom
4 no – Cloves
1 no – Onion, chopped
1 tbsp – Ginger garlic paste
2 no – Tomato, chopped
To taste – Salt
1 ½ tsp – Coriander powder
¼ tsp – Turmeric powder
1 ½ tsp – Red chilli powder
1 tsp – Garam masala
4 tbsp – Curd
4-5 sprigs – Fresh coriander
3-4 sprigs – Mint leaves
1 no – Lemon juice
¼ cup – Birista (fried onions)
¼ tsp – Cardamom powder
1 tsp – Saffron strands
2 tsp – Ghee
½ no – Potato, peeled
1 ½ cup – Basmati rice, soaked
As required – Water
4 no – Green chilli, slit
As required – Mint leaves
As required – Garam masala (for sprinkle)
As required – Cardamom powder (for sprinkle)
As required – Saffron strands (for garnish)
As required – Birista (for garnish)
1 tsp – Rose water
2 tsp – Ghee
Method
🔹 Step 1: Boil the Jackfruit Seeds
In a pressure cooker, add water, ¼ cup jackfruit seeds, a pinch of salt, and 1 tsp turmeric powder.
Close the lid and pressure cook on medium flame for 3 whistles.
Switch off the flame and allow the pressure to release naturally.
Open the lid, drain the seeds, peel off the outer skin, and keep aside.
🔹 Step 2: Prepare the Biryani Base (Masala)
Heat 1 tbsp oil and 3 tbsp ghee in the same pressure cooker over medium flame.
Add 1 tsp caraway seeds, 2 bay leaves, 1 tsp black peppercorns, 2-inch cinnamon stick, 3 black cardamoms, and 4 cloves. Sauté for 1–2 minutes until fragrant.
Add 1 chopped onion and sauté until golden brown.
Mix in 1 tbsp ginger garlic paste and sauté briefly.
Add 2 chopped tomatoes and salt to taste. Cook for 3–4 minutes until the tomatoes soften.
🔹 Step 3: Add Spices and Curd
Add the ground spices: 1½ tsp coriander powder, ¼ tsp turmeric powder, 1½ tsp red chilli powder, and 1 tsp garam masala. Stir well.
Turn off the flame and allow the masala to cool slightly. Then add 4 tbsp curd and mix thoroughly to avoid curdling.
🔹 Step 4: Add Herbs and Flavor
Add chopped coriander leaves, mint leaves, juice of 1 lemon, ¼ cup birista (fried onions), ¼ tsp cardamom powder, 1 tsp saffron soaked in warm water or milk, and 2 tsp ghee. Mix everything well.
🔹 Step 5: Assemble the Biryani
Add the peeled jackfruit seeds and ½ boiled potato (peeled and cubed). Mix gently.
Add 1½ cups soaked basmati rice, enough water to cook the rice, and 4 slit green chillies.
Close the lid and pressure cook on medium flame for 3 whistles. Turn off the flame and let the pressure release naturally.
🔹 Step 6: Final Layering and Cooking
Open the lid and layer the top with fresh mint leaves, a sprinkle of garam masala, cardamom powder, saffron strands, birista, 1 tsp rose water, and 2 tsp ghee.
Close the lid again and pressure cook for 1 whistle on medium flame.
Allow pressure to release naturally.
🔹 Step 7: Serve
Fluff the biryani gently and transfer to a serving dish.
Garnish with fresh mint leaves and serve hot with raita, salad, or your favorite chutney.
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