Kathal ki Biryani/ Raw Jackfruit Biryani

Kathal biryani or Jackfruit biryani recipe – a mildly spiced dum-cooked biryani made with raw unripe jackfruit, also called kathal in Hindi. Gluten-free dish. Unripe jackfruit is also called vegetarian meat. raw jackfruit when cooked has a soft meaty texture and that's why this biryani though not popular worldwide is quite a delicacy in India.

Ingredients

To make the rice:

1 cup Basmati rice wash n soak in water for 20 mins.

3 tsp ghee or oil

2 lavang/cloves

1/2 inch cinnamon/dalchini

1 bay leaf/Teja Patta

Salt to taste

For the kathal masala:

2 cups tender jackfruit cut into chunks

5 tsp oil

2 thinly sliced onions + 1 sliced onion for garnishing

1 grated tomato

1 tsp ginger garlic paste

2 slit green chillies

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp biryani garam masala powder

1/2 tsp coriander powder

1/2 cup fresh curds

Salt to taste

Mint leaves and coriander leaves for garnishing

Pinch of saffron colour diluted in 2 tbsp warm milk

For the marination:

Salt to taste

1/2 tsp red chilli powder

2 tbsp cornflour

Procedure

• .Wash basmati rice and soak in water for 20 mins.

• In cooker heat ghee, add whole spices, fry for a second and add the soaked rice draining all the water

• Fry for 2 mins, add salt, 1.5 cups water and cook for 2 whistles

• Wash the kathal/jackfruit chunks and steam in cooker or steamer for 5 to 10 mins. Let it cool and marinate with the mentioned ingredients.

• Deep fry the marinated chunks and keep them aside. Deep fry onion slices for garnishing and keep aside.( one onion)

• To make the masala, heat oil/ ghee in a pan, fry sliced onions, slit green chillies for 5 mins

• Now add the ginger-garlic paste and fry till the raw smell disappears.

• Add the grated tomato and cook till it turns mushy.

• Add the turmeric, chilli powder, biryani masala pdr, coriander powder, curds and cook for 2-3 mins

• Add the deep-fried jackfruit chunks to the masala,1/4 cup of water and cook for 5 mins or till it is well blended with it. The consistency of the masala should be semi-liquid.

• Spread the cooked rice over the prepared masala, sprinkle chopped coriander leaves, mint leaves, fried onions, saffron milk. Repeat the same and make the layers of masala and rice.

• Seal the top of the vessel with the dough or aluminium foil and close the lid tightly.

• Cook on a low flame for 10 mins. Serve hot with Raitha.