Kathal Biryani Recipe- Raw Jackfruit Biryani Topped with Caramelised Onions
A vegetarian Indian recipe with basmati rice, jackfruit raw (kathal), curd (dahi / yogurt). Ready in 1h 30m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
37 steps- 1
To begin making the Kathal Biryani Recipe, let us first cut the raw jackfruit
jackfruit raw (kathal)(500 grams) - 2
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil
- 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free
inch cinnamon stick (dalchini)(1)lemon juice - from lemon(1) - 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
jackfruit raw (kathal)(500 grams)salt - to taste - 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water
jackfruit raw (kathal)(500 grams)inch ginger - grated(2)inch cinnamon stick (dalchini)(1)star anise(2)salt - to taste - 6
To make rice for the Kathal Biryani : Wash and soak rice in water for 30 mins before you start cooking
basmati rice(500 grams)star anise(2) - 7
In a heavy bottomed vessel, heat water-twice the quantity of the rice
basmati rice(500 grams) - 8
Add few drops of ghee, 1 tablespoon lemon juice, salt and some star anise in it
tablespoons ghee(2)star anise(2)salt - to tastelemon juice - from lemon(1)ghee(1 tablespoon) - 9
As soon as the water starts boiling, add rice and cook till 80% done
basmati rice(500 grams)star anise(2) - 10
Once the rice is semi cooked to 80%, pass it through a strainer and collect the rice in a large tray and spread well so that they don't stick to each other
basmati rice(500 grams)inch cinnamon stick (dalchini)(1) - 11
*To make kathal ki yakhniHeat ghee in a wok and fry the kathal pieces till brown in color
tablespoons ghee(2)ghee(1 tablespoon) - 12
Keep aside
- 13
In the same wok, fry cashews, raisins that will be used for garish at the end
cashew nuts(1/4 cup)raisins(1/4 cup) - 14
Collect them in separate bowls and keep aside
- 15
Now add all the whole spices along with bay leaf in the remaining ghee
tablespoons ghee(2)whole black peppercorns(1 teaspoon)ghee(1 tablespoon) - 16
Allow them to sizzle
- 17
Next add ginger and garlic and saute till light brown in color
inch ginger - grated(2)cloves garlic - grated(4) - 18
At this stage, add finely chopped onions,fry till raw smell goes off and it turns golden in color
onions - finely chopped(3)coriander (dhania) leaves - finely chopped(1)caramelized onions(1/2 cup) - 19
Add green chilies and mix well
green chillies - slit(6) - 20
Once the onions are cooked, add the fried kathal pieces and yogurt and mix everything nicely so that the curd mixes well with the kathal
curd (dahi / yogurt)(1 cup)onions - finely chopped(3)caramelized onions(1/2 cup) - 21
Soon you will observe, yogurt will start releasing water
star anise(2) - 22
Cook till oil starts oozing out and yogurt starts drying up
star anise(2) - 23
To this, add red chili powder, coriander powder and some torn leaves of mint and coriander and fry till oil starts leaving from the sides
bay leaves (tej patta)(4)star anise(2)nutmeg powder(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)mint leaves (pudina)(1)coriander (dhania) leaves - finely chopped(1)lemon juice - from lemon(1) - 24
Add salt and give it a good stir
salt - to taste - 25
Turn off the flame
- 26
To assemble Kathal Biryani :Heat a flat base iron tawa on the gas and place a large thick bottomed utensil (handi/bhagona) on the tawa in which you wish to dum the biryani
- 27
Take 1 tablespoon of yogurt and spread it all over the base-this prevents yakhni from getting burnt
lemon juice - from lemon(1) - 28
Spread the kathal yakhni all over the curd and make sure it's evenly spread on the base
curd (dahi / yogurt)(1 cup) - 29
Add some ghee over it and start covering it with layers of rice and caramelised onions
basmati rice(500 grams)onions - finely chopped(3)tablespoons ghee(2)star anise(2)caramelized onions(1/2 cup)ghee(1 tablespoon) - 30
Once you have covered the yakhni with the rice, pour saffron milk at one corner of the rice top
basmati rice(500 grams)few saffron strands - soaked in milk(1/2 cup) - 31
Squeeze lemon all over, add lots of chopped coriander and mint on top along with fried raisins and cashews-save few to garnish before serving
onions - finely chopped(3)coriander powder (dhania)(1 tablespoon)mint leaves (pudina)(1)coriander (dhania) leaves - finely chopped(1)lemon juice - from lemon(1)cashew nuts(1/4 cup)raisins(1/4 cup) - 32
Cover the vessel with aluminium foil and seal it from the sides
lemon juice - from lemon(1) - 33
Place the lid of the vessel on top of the foil and keep a heavy vessel over it so that the aroma is intact and the Kathal Biryani cooks well in dum
- 34
Simmer the gas and let the Kathal Biryani cook on dum for 20 minutes
- 35
Once the Kathal Biryani is done, remove the foil carefully and mix well by shaking the vessel
- 36
By doing this the yakhni mixes well with the rice without breaking the grains
basmati rice(500 grams) - 37
Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal
coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - finely chopped(1)
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Kathal Biryani Recipe- Raw Jackfruit Biryani Topped with Caramelised Onions
A vegetarian Indian recipe with basmati rice, jackfruit raw (kathal), curd (dahi / yogurt). Ready in 1h 30m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
37 steps- 1
To begin making the Kathal Biryani Recipe, let us first cut the raw jackfruit
jackfruit raw (kathal)(500 grams) - 2
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil
- 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free
inch cinnamon stick (dalchini)(1)lemon juice - from lemon(1) - 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
jackfruit raw (kathal)(500 grams)salt - to taste - 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water
jackfruit raw (kathal)(500 grams)inch ginger - grated(2)inch cinnamon stick (dalchini)(1)star anise(2)salt - to taste - 6
To make rice for the Kathal Biryani : Wash and soak rice in water for 30 mins before you start cooking
basmati rice(500 grams)star anise(2) - 7
In a heavy bottomed vessel, heat water-twice the quantity of the rice
basmati rice(500 grams) - 8
Add few drops of ghee, 1 tablespoon lemon juice, salt and some star anise in it
tablespoons ghee(2)star anise(2)salt - to tastelemon juice - from lemon(1)ghee(1 tablespoon) - 9
As soon as the water starts boiling, add rice and cook till 80% done
basmati rice(500 grams)star anise(2) - 10
Once the rice is semi cooked to 80%, pass it through a strainer and collect the rice in a large tray and spread well so that they don't stick to each other
basmati rice(500 grams)inch cinnamon stick (dalchini)(1) - 11
*To make kathal ki yakhniHeat ghee in a wok and fry the kathal pieces till brown in color
tablespoons ghee(2)ghee(1 tablespoon) - 12
Keep aside
- 13
In the same wok, fry cashews, raisins that will be used for garish at the end
cashew nuts(1/4 cup)raisins(1/4 cup) - 14
Collect them in separate bowls and keep aside
- 15
Now add all the whole spices along with bay leaf in the remaining ghee
tablespoons ghee(2)whole black peppercorns(1 teaspoon)ghee(1 tablespoon) - 16
Allow them to sizzle
- 17
Next add ginger and garlic and saute till light brown in color
inch ginger - grated(2)cloves garlic - grated(4) - 18
At this stage, add finely chopped onions,fry till raw smell goes off and it turns golden in color
onions - finely chopped(3)coriander (dhania) leaves - finely chopped(1)caramelized onions(1/2 cup) - 19
Add green chilies and mix well
green chillies - slit(6) - 20
Once the onions are cooked, add the fried kathal pieces and yogurt and mix everything nicely so that the curd mixes well with the kathal
curd (dahi / yogurt)(1 cup)onions - finely chopped(3)caramelized onions(1/2 cup) - 21
Soon you will observe, yogurt will start releasing water
star anise(2) - 22
Cook till oil starts oozing out and yogurt starts drying up
star anise(2) - 23
To this, add red chili powder, coriander powder and some torn leaves of mint and coriander and fry till oil starts leaving from the sides
bay leaves (tej patta)(4)star anise(2)nutmeg powder(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon)mint leaves (pudina)(1)coriander (dhania) leaves - finely chopped(1)lemon juice - from lemon(1) - 24
Add salt and give it a good stir
salt - to taste - 25
Turn off the flame
- 26
To assemble Kathal Biryani :Heat a flat base iron tawa on the gas and place a large thick bottomed utensil (handi/bhagona) on the tawa in which you wish to dum the biryani
- 27
Take 1 tablespoon of yogurt and spread it all over the base-this prevents yakhni from getting burnt
lemon juice - from lemon(1) - 28
Spread the kathal yakhni all over the curd and make sure it's evenly spread on the base
curd (dahi / yogurt)(1 cup) - 29
Add some ghee over it and start covering it with layers of rice and caramelised onions
basmati rice(500 grams)onions - finely chopped(3)tablespoons ghee(2)star anise(2)caramelized onions(1/2 cup)ghee(1 tablespoon) - 30
Once you have covered the yakhni with the rice, pour saffron milk at one corner of the rice top
basmati rice(500 grams)few saffron strands - soaked in milk(1/2 cup) - 31
Squeeze lemon all over, add lots of chopped coriander and mint on top along with fried raisins and cashews-save few to garnish before serving
onions - finely chopped(3)coriander powder (dhania)(1 tablespoon)mint leaves (pudina)(1)coriander (dhania) leaves - finely chopped(1)lemon juice - from lemon(1)cashew nuts(1/4 cup)raisins(1/4 cup) - 32
Cover the vessel with aluminium foil and seal it from the sides
lemon juice - from lemon(1) - 33
Place the lid of the vessel on top of the foil and keep a heavy vessel over it so that the aroma is intact and the Kathal Biryani cooks well in dum
- 34
Simmer the gas and let the Kathal Biryani cook on dum for 20 minutes
- 35
Once the Kathal Biryani is done, remove the foil carefully and mix well by shaking the vessel
- 36
By doing this the yakhni mixes well with the rice without breaking the grains
basmati rice(500 grams) - 37
Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal
coriander powder (dhania)(1 tablespoon)coriander (dhania) leaves - finely chopped(1)
Rate this recipe
