KATHAL BIRYANI
For marination
200 grams Jackfruit Raw (Kathal) , chopped into small pieces
90 grams Curd (Dahi / Yogurt)
2-1/2 tablespoon Ginger Garlic Paste
1/2 teaspoon Red Chilli powder
1/4 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala powder
2 tablespoon Lemon juice
Salt , to taste
For biryani
2 cups Basmati rice
2 tablespoon Sunflower Oil
3 Onions
1 inch Cinnamon Stick (Dalchini)
2 Cardamom (Elaichi) Pods/Seeds
2 Cloves (Laung)
1 Black cardamom (Badi Elaichi)
1 Star anise
1 Bay leaves (tej patta)
Coriander (Dhania) Leaves , a few sprigs chopped
Mint Leaves (Pudina) , a few sprigs chopped
3 Green Chillies
Salt , to taste
1 tablespoon Ghee
10 Cashew nuts , toasted for garnish
10 Cashew nuts , toasted for garnish
Steps
To begin making Raw Jackfruit Biryani, let us first thoroughly wash and soak the rice.
Next cut the raw jackfruit. In order to do that we have to first grease our hands and the knife that is going to be used with oil.
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.
Now that your hands and knife are well greased, cut the the jackfruit.
To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes. Turn off the flame.
Allow the pressure to release naturally. Drain the raw jackfruit pieces and set aside.
Once the jackfruit has cooled down, let us marinate it.
In a mixing bowl, combine the boiled raw jackfruit pieces, yogurt, ginger garlic paste, chili powder, turmeric powder, garam masala powder, lemon juice and salt.
Meanwhile, in a pan heat oil on medium heat, fry them until they turn into a deep brown colour. Remove from the pan and drain on absorbent paper. Set aside.
For the rice 🍚
Boil water in a large saucepan, add soaked and drained rice along with salt, and the whole spices- cinnamon stick, cardamom, cloves, black cardamom, star anise and bay leaves.
Cook the rice until it's done 70 % done. Once it's done, drain the rice rice and set aside.
To Assemble the Biryani
Grease a deep, wide pan with ghee, sprinkle some fried onions, mint leaves and coriander leaves. Next spread an entire layer of the the marinated boiled raw jackfruit
Now add the rice over the jackfruit, spoon ghee, sprinkle some more lint and coriander leaves, cover the pan with aluminium foil and put in on low flame for 20 minutes on dum.
Final Step
Open the pan, and start fluffing the rice from the sides, so that the rice and the jackfruit come together while serving.
Garnish with Toasted cashew nuts and coriander leaves.
Serve Raw Jackfruit Biryani with Burani Raita and Mirchi Ka Salan Recipe for a delicious weekend lunch.
Enjoy your meal 🍴🍱
