Kathal Biryani
Kathal Ki Biryani Recipe | How to make Kathal Ki Dum Biryani | Jackfruit Biryani with unripe Jackfruit pieces
Equipment
- Heavy Bottomed Vessel/Kadhai
- Mixing Bowls
- Mixing Spoon
- Ladle
- Chopping Board
- Knife
Ingredients
For Biryani Rice
- 1 Cup Basmati Rice
- 1-2 tsp Ghee/Oil
- 1 Bay Leaf
- 1" Cinnamon Stick
- 1-2 Green Cardamom
- 1 Star Anise
- 4-5 Cloves
- 4-5 Black Peppercorns
- 1 tsp Salt
For Kathal Curry
- 250 gms Kathal pieces(unripe) fresh/frozen/canned
- 1+2 tbsp Mustard Oil or any
- 1-2 tbsp Biryani Masala or use as preferred
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ¾ Cup Fresh Curd/Yogurt
- 1 medium Onion(Finely Chopped )
- 6-7 Garlic Cloves
- 1" Fresh Ginger
- 1-2 Green Chilies optional
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Black Cardamom
- 1 Cinnamon (small)
- Salt as required
For Layering Biryani
- 1-2 tbsp Ghee
- ½ Cup Birista check Notes
- Handful Fresh Mint Leaves
- 4-5 Strands of Saffron
- ¼ Cup Milk
- 1 tsp Rose Water/Kewra Water as required
Instructions
Prepare Rice for Biryani
- Wash rice nicely 3-4 times.
- Soak it in enough water for at least 30 mins. You can keep it more.
- After soaking time, fill a pot with about 3-4 cups water and keep to boil.
- Once water starts to boil, drain the water in which the rice was soaked, add rice to boiling water.
- Cook rice till ¾ done or there is some uncooked rice when pressed between index finger and thumb.
- Take out the potali/spice bag, switch off the gas. Add a cup of cold water and then drain water from rice. (See Notes)
Cook Kathal Curry Masala for Biryani
- In a mixing bowl marinate Kathal pieces in 1 tbsp mustard oil(see notes), turmeric powder, red chilli powder and 1/2 tsp salt. Keep it for 15-20 mins.
- In another bowl, take curd/yogurt and add 1 tbsp biryani masala, mix well till curd is smooth.
- After marinating time is over, take kadhai or the vessel in which we will cook biryani, heat oil.
- Add bay leaf, cinnamon stick, black cardamom and cumin seeds.
- Once seeds crackle, add finely chopped onions. Sauté till light pink.
- Then add marinated kathal pieces and ¼ Cup water and cook till Kathal pieces start getting soft. Check with a fork.
- Now add beaten curd and mix well coating kathal pieces. Add ¼ cup water again and let the yogurt curry cook for another 5 mins.
- Kathal Masala is ready.
Layer Biryani for Dum
- Take out half of the kathal masala in a bowl.
- Now add 1 tbsp barista and layer half rice over it, spreading it uniformly. Take care rice grains should not break.
- Now layer the rest of kathal masala pieces evenly on the rice layer.
- Add 1 tbsp birista pieces, 1 tbsp or some torn mint leaves and coriander leaves.
- Layer rest of the rice on kathal layer and top it with more birista, mint and coriander leaves.
- Add melted ghee if using in the recipe, saffron milk over the rice later.
- Cover tightly with lid or seal edges of lid with dough or place a moist kitchen towel over the tightly placed lid.
Cooking Biryani on Stove top
- Keep the kadhai/vessel on low flame. You can keep the vessel over an iron griddle.
- Cook on dum for 20 mins. After that switch off the gas and let it rest for another 15 mins before serving it.
To bake in oven
- Preheat oven at 180°C or 350°F.
- Layer Kathal and rice in an oven friendly dish.
- Cover nicely with foil.
- Bake at 180°C or 350°F, for 20 mins in preheated oven.
- Let it stand in oven for 10 mins before serving fresh and warm.
Notes
Make paste of ginger garlic and green chilli in mortar pestle or chutney grinder. You can also use store bought ginger garlic paste and add chilies separately.
When rice is almost cooked to 3/4, the adding 1 cup cold or normal temp. water stops the cooking process of rice and this it doesn't get mushy or more soft.
IF you do not have biryani masala check out my post and make it at home or use garam masala instead. Add mace separately while cooking kathal pieces.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!