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This recipe for Kathal Biryani, also known as Jackfruit Biryani, is a mildly spiced dum-cooked biryani made with yogurt, basmati rice, raw, unripe jackfruit, and numerous spices and herbs. Jackfruit, also known as kathal in Hindi, is a versatile ingredient in vegetarian cooking. This dish is gluten-free and offers a comforting, healthy, and satisfying alternative to traditional biryanis.
Typically, jackfruit pieces are fried, sautéed, or steamed before being added to the biryani. However, this recipe simplifies the process by cooking the jackfruit directly in the pot with yogurt and spices, saving time and effort.
Video Credit :Chef Ranveer Brar
Preparing the Jackfruit
Chopping jackfruit can be a tedious task. To make it easier, apply oil on your palms, knife, and cutting board to prevent the sticky substance from adhering. If possible, have your vegetable vendor peel and cut the jackfruit for you. You can also use frozen or canned jackfruit, following the instructions on the packaging for preparation.
Ingredients for the Rice
1.5 cups basmati rice
4 cups water for cooking the rice
Water for soaking the rice
1 strand of mace
2 green cardamoms
1 inch cinnamon stick
2-3 cloves
1 tejpatta (Indian bay leaf)
Salt as required
Ingredients for Jackfruit Biryani Gravy
300 to 350 grams raw unripe jackfruit (about 3 cups chopped)
1 cup full-fat yogurt
½ teaspoon turmeric
½ teaspoon red chili powder
1 strand of mace
A small piece of stone flower (Patthar ke phool or dagad phool or kalpasi)
3 green cardamoms
1 inch cinnamon stick
3 cloves
1 teaspoon shah jeera (caraway seeds)
2 medium to large onions, thinly sliced
1 medium tomato, chopped
1.5 tablespoon chopped coriander leaves
1.5 tablespoon chopped mint leaves
3 tablespoons ghee
1 inch ginger + 3-4 garlic cloves + 1 green chili (crushed to a paste)
1.5 to 2 cups water
Salt as required
Ingredients for Layering the Biryani
1 teaspoon ghee
3 tablespoons milk
2 pinches of saffron
1 teaspoon kewra water (pandan) or rose water
Preparing the Rice
Rinse the Rice: Rinse the basmati rice until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes.
Cook the Rice: Boil 4 cups of water in a pot. Add the soaked rice to the boiling water after draining it. Add the whole spices (mace, cardamoms, cinnamon, cloves, tejpatta) and salt. The rice should be cooked to 3/4ths doneness. Channel the water and put the rice away.
Preparing the Jackfruit
Chop the Jackfruit: Apply oil on your palms, knife, and cutting board. Chop the jackfruit and remove the seeds. Keep the chopped jackfruit in a bowl of water to prevent it from darkening. Rinse if using pre-cut jackfruit.
Preparing the Jackfruit Gravy
Heat Ghee: Add the whole spices (mace, stone flower, cinnamon, cloves, caraway seeds, and cardamoms) to ghee that has been heated in a Dutch oven or other pot. Sauté until fragrant.
Sauté Onions: Add the sliced onions and fry until they turn golden brown. Remove half of the onions and drain on paper towels.
Add Aromatics: Add the ginger, garlic, and green chili paste. Sauté until the raw aroma disappears.
Add Tomatoes and Herbs: Add the chopped tomatoes, mint leaves, and coriander leaves. Sauté for 1-2 minutes.
Add Spices and Jackfruit: Add the red chili powder, turmeric powder, and chopped jackfruit. Stir and sauté for 7-8 minutes. Add the beaten yogurt and blend well.
Simmer the Gravy: Add water and salt, then cover the pot and simmer until the jackfruit is cooked and tender. If the water dries up, add more as needed. Soak the saffron in warm milk and set aside.
Assembling the Biryani
Layer the Gravy and Rice: In the same pot with the jackfruit gravy, add half of the fried onions. Spread a layer of rice on top. Repeat the layers if desired.
Add Flavoring: Sprinkle the saffron-infused milk, kewra water, and ghee over the rice.
Cooking the Biryani
Stovetop Method
Dum Cooking: Heat a griddle or tava. When hot, lower the flame and place a moist kitchen towel over the pot, covering it with the lid. Ensure the towel does not touch the biryani. Place the pot on the griddle and cook on low flame for 25-30 minutes.
Oven Method
Baking: Preheat the oven to 180°C (356°F). Cover the Dutch stove with its top and heat for 20-25 minutes.
Rest and Serve: Allow the biryani to rest for 7-8 minutes after cooking. Serve hot or warm with raita, yogurt, pickle, or papad. You can also serve it with bagara baingan or biryani salan for a complete meal.
Conclusion
Jackfruit Biryani, or Kathal Biryani, is a delightful and hearty vegetarian dish that offers a unique twist to traditional biryanis. With its rich flavours and meaty texture, this gluten-free biryani is sure to satisfy both vegetarians and non-vegetarians alike. Whether you choose to cook it on the stovetop or in the oven, this recipe simplifies the process without compromising on taste. Enjoy this biryani with your favourite sides and Savor the flavours of India in every bite.