Kathal Biryani I Easy Jackfruit Biryani Recipe I कटहल बिरयानी I Pankaj Bhadouria

If there was to be a king of veg biryanis, it would definitely be a Kathal Biryani! Simply because a Kathal Biryani has a taste and texture quite like a non veg biryani! The taste of course comes from the spices that we add but the texture of Kathal Biryani, yes, the texture of Kathal Biryani definitely brings it close to a non veg biryani. This easy Jackfruit Biryani recipe is a crowd pleaser!
Along with the Easy Jackfruit Biryani Recipe, I am also sharing the recipe of an onion mint raita that compliments the kathal biryani perfectly!

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Recipe :

Kathal Biryani
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:
1 kg Kathal chunks
Salt to taste
2 tsp chilli powder
1 tsp turmeric
1 tbsp coriander powder
1 tbsp ginger garlic paste
3 tbsp besan
4 tbsp oil
¼ cup mint leaves
3-4 green chilies
2 cup yoghurt
1 cup oil
3 cups sliced onions
1 cup chopped onions
1 bay leaf
1 cinnamon stick
5-6 green cardamoms
1 black cardamom
1 tsp caraway seeds
A pinch of saffron (dissolved in 2tbsp milk)
Dough – for sealing
For the Rice:
3 cups Basmati rice
4-5 Cardamom
2” cinnamon Stick
2 black cardamoms
2 bay leaves
1 star anise
For Biryani Masala:
12 green cardamoms
2 Mace
2” cinnamon Stick
1 black cardamom
For Jhol:
3 tbsp oil
1 tsp caraway seeds
3 green cardamoms
1 Cinnamon stick
¼ cup water
1 tbsp Kashmiri chilli powder
Salt to taste
¼ cup cream
1 tbsp Kewra water
For Raita:
1 cup chopped onions
Mint leaves
2 Green chilies
1 tsp Kashmiri red chili powder
Salt to taste
2 cup yoghurt

Method:
Heat oil in a pan. fry the sliced onions till golden and remove.
Lightly roast the spices for the biryani masala. Grind together all the spices to a powder.
In a large bowl, mix together the yoghurt, add kathal, mint leaves, fried onion, caraway seeds, coriander leaves, salt to taste, Kashmiri red chili powder, turmeric powder, coriander powder, prepared biryani masala, ginger garlic paste and mix it well. Marinate for 30 minutes.
Add 3 tbsp strained oil to the pan along with whole spices. As the spices splutter, add the chopped onions and saute till translucent. Add the marinated kathal to the onions and saute for 4 -5 mins. Cover and cook till the kathal is 80% cooked.

Boil water in a large pan. Add cardamom, cinnamon, bay leaf, black cardamom, green chilli, and salt. Now add the soaked and drained rice. Cook till rice is ¾th cooked. Add 1 tsp lemon juice. Strain the rice and retain the water.
Heat 3 tbsp oil in a pan. add the caraway seeds, green cardamoms, cinnamon stick and splutter. Add the red chili powder and mix. Add ginger garlic paste and ¼ cup water and bring to a boil. Add the cream and mix well. Jhol is ready.
Layer half the rice at the bottom of the pan. Spread the cooked kathal over it.
Top with mint leaves, remaining rice. Drizzle dissolved saffron, 1 cup of strained water(from rice), prepared jhol, mint leaves and fried onions. Add kewra and rose water. Using the dough and a lid seal the top of the vessel.
Cook on high heat for a minute, now lower the heat and cook on dum for 12-15 min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita.


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