How to make Kathal Ki Biryani - A biryani made with fried raw jackfruit and blended spices.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Jackfruit (कट्ठल ), Rice (चावल)

Cuisine : Hyderabadi

Course : Rice

Kathal Ki Biryani

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Kathal Ki Biryani checkout Kathal Ki Biryani. You can also find more Rice recipes like Herbed Spring Onion Rice, Pulao Khichdi, Mixed Sprout Tahiri, Chicken Biryani.

Kathal Ki Biryani Recipe Card

Kathal Ki Biryani
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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kathal Ki Biryani Recipe

  • Jackfruit 1/2 kilogram

  • Rice soaked 1 1/2 cup

  • Salt to taste

  • Green cardamom 4

  • Black cardamom 3

  • Clove 3

  • Cinnamon 2 inch piece

  • Olive oil 3 tbsps + to deep fry

  • Onion thin slices 4 medium

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Tomato 3 medium

  • Yogurt whisked 1 1/2 cups

  • Fresh coriander leaves chopped 2 tablespoons

  • Saffron (kesar) 5-6 strands

  • Milk 2 tablespoons

  • Garam masala 1 teaspoon

  • Fresh mint leaves hand torn 10-12

  • Kewra water 1 tablespoon

Method

Step 1

Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.

Step 2

Heat sufficient olive oil in a kadai (wok) and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.

Step 3

Heat three tablespoons of olive oil in a deep thick bottomed pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while.

Step 4

Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes.

Step 5

Add fried jackfruit and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200° C/400° F/Gas Mark 6.

Step 6

Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

Step 7

Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.

Step 8

Serve hot with a raita (yogurt relish) of your choice.

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