Biryani is an evergreen classic recipe. It is a recipe which is loved by everyone be it a vegetarian or a non-vegetarian. Biryani is flavorful and aromatic. The preparation of biryani differs from place to place. Kathal Biryani is one such delicacy made with raw Kathal also known as Jack fruit, rice and aromatic spices. Jackfruit has a texture of meat and really goes well as a substitute for non-veg.It is a mildly spiced dum cooked biryani. Serve hot with Burhani raita or biryani gravy.

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kathal biryani recipe

Prep Time

45 minutes

Cook Time

30 minutes

Passive Time

75 minutes

Servings

3-4 people

Ingredients

For cooking the rice

• 1.5 cups basmati rice soaked
• 1 strand mace
• 2-3 green cardamoms (hari/choti elaichi)
• 1 inch cinnamon (dalchini)
• 1 bay leaf (tejpatta
• Salt as required
• water as required to boil the rice

For the gravy

• 250 gms raw/unripe kathal chopped, jack fruit
• 2 medium onions thinly sliced
• 2 green chilies chopped or sliced (optional)
• 1 medium to large tomato chopped
• 1 cup curd (dahi/yogurt)
• 1 tsp ginger-garlic paste
• 1 strand mace (javitri)
• 2-3 cardamoms (hari/choti elaichi)
• 1 inch cinnamon (dalchini)
• 1 tsp jeera
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder (lal mirch)
• 1.5 tsp coriander leaves chopped
• 1 tsp mint leaves chopped
• 3 tbsp ghee
• 1.5 cups water
• Salt as per taste

For the layering

• a pinch saffron (kesar)
• 3 tbsp milk
• 1 tsp rose water
• 1 tsp kewra water
• 1 tsp ghee
• coriander leaves chopped
• mint leaves chopped

Prep Time 45 minutes Cook Time 30 minutes Passive Time 75 minutes Servings 3-4 people Ingredients For cooking the rice 1.5 cups basmati rice soaked 1 strand mace 2-3 green cardamoms (hari/choti elaichi) 1 inch cinnamon (dalchini) 1 bay leaf (tejpatta Salt as required water as required to boil the rice For the gravy 250 gms raw/unripe kathal chopped, jack fruit 2 medium onions thinly sliced 2 green chilies chopped or sliced (optional) 1 medium to large tomato chopped 1 cup curd (dahi/yogurt) 1 tsp ginger-garlic paste 1 strand mace (javitri) 2-3 cardamoms (hari/choti elaichi) 1 inch cinnamon (dalchini) 1 tsp jeera 1/2 tsp turmeric powder (haldi) 1/2 tsp red chili powder (lal mirch) 1.5 tsp coriander leaves chopped 1 tsp mint leaves chopped 3 tbsp ghee 1.5 cups water Salt as per taste For the layering a pinch saffron (kesar) 3 tbsp milk 1 tsp rose water 1 tsp kewra water 1 tsp ghee coriander leaves chopped mint leaves chopped

Instructions

For preparing the rice

1. Boil water in a pot and add soaked rice to the boiling water.
2. Add the whole spices- mace, cardamom, cinnamon, cloves and bay leaf.
3. Season with salt and cook the rice till they are 3/4th cooked.
4. Drain the rice and keep it aside till all the steam is gone. Cover the rice.

For preparing the gravy

1. Heat ghee in a pot.
2. Add all the whole spices- cardamon, cloves, cinnamon, mace and jeera. Saute for few seconds till it becomes fragrant.
3. Add thinly sliced onions and fry them till they turn golden.
4. Remove half of the onions and drain them on paper towels.
5. Add green chilies(optional) and ginger-garlic paste. Saute till the raw aroma goes away.
6. Add tomatoes, mint leaves, coriander leaves and saute for few minutes.
7. Now add the spice powders- turmeric powder and red chilli powder. Mix well.
8. Add chopped jackruit or kathal and saute for 7-8 minutes. Note: While chopping the kathal, apply oil on your palms as well as on the knife as kathal releases a lot of sticky material. Also, remove the seeds. Keep the kathal in water after chopping so that they donot darken.
9. Add beaten curd/yogurt.Stir well.
10. Now add water, salt and cover the pot with a lid. Let it cook on a low flame till the kathal is cooked properly.

For Preparing the layer

1. Remove half of the gravy aside. Also soak saffron in warm milk.
2. Now layer half of the gravy with rice. Add some fried onions, coriander leaves and mint leaves.
3. Repeat the same procedure for second layer.Add saffron milk, kewra water and rose water. Also dot with ghee.
4. Cover the pot with foil paper and put a tight lid on top of it.
5. Now heat a tawa and put the biryani pot on the hot tawa on a low flame.
6. Let the biryani cook for 25-30 minutes on dum.
7. Enjoy the kathal biryani hot with raita or biryani gravy.

Directions for preparing the recipe

For the rice

• Boil water in a pot and add soaked rice to the boiling water.
• Add the whole spices- mace, cardamom, cinnamon, cloves and bay leaf.
• Season with salt and cook the rice till they are 3/4th cooked.
• Drain the rice and keep it aside till all the steam is gone. Cover the rice.

For the gravy

• Heat ghee in a pot.
• Add all the whole spices- cardamon, cloves, cinnamon, mace and jeera. Saute for few seconds till it becomes fragrant.
  
• Add thinly sliced onions and fry them till they turn golden.
  
• Remove half of the onions and drain them on paper towels.
• Add green chilies(optional) and ginger-garlic paste. Saute till the raw aroma goes away.
  
• Add tomatoes, mint leaves, coriander leaves and saute for few minutes.
  
• Now add the spice powders- turmeric powder and red chilli powder. Mix well.
  
• Add chopped jackruit or kathal and saute for 7-8 minutes.
  
• Add beaten curd/yogurt.Stir well.
  
• Now add water, salt and cover the pot with a lid. Let it cook on a low flame till the kathal is cooked properly.
  

  for layering

• Remove half of the gravy aside. Also soak saffron in warm milk.
• Now layer half of the gravy with rice. Add some fried onions, coriander leaves and mint leaves.
• Repeat the same procedure for second layer.Add saffron milk, kewra water and rose water. Also dot with ghee.
  
• Cover the pot with foil paper and put a lid on top of it.
• Now heat a tawa and put the biryani pot on the hot tawa on a low flame.
  
• Let the biryani cook for 25-30 minutes on dum.
• Enjoy the kathal biryani hot with raita or biryani gravy.