How to make Kathal Ki Biryani -

Unusual biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw Jackfruit (कच्चा कट्ठल), Basmati Rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

Kathal Ki Biryani

Kathal Ki Biryani Recipe Card

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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.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kathal Ki Biryani Recipe

  • Raw Jackfruit 1/2 kilogram

  • Basmati Rice soaked and drained 1 1/2 cups

  • Salt to taste

  • Green cardamoms 4

  • Black cardamoms 3

  • Cloves 3

  • Cinnamon 2 one inch

  • Oil to deep fry

  • Onions thinly sliced 4 medium

  • Pure ghee 3 tablespoons

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Tomatoes chopped 3 medium

  • Yogurt whisked 1 1/2 cups

  • Fresh coriander leaves finely chopped 1 bunch

  • Saffron (kesar) 5-6 strands

  • Milk 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh mint leaves torn 1 bunch

  • Kewra water 1 tablespoon

Method

Step 1

Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. 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 parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

Step 2

Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté.

Step 3

Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

Step 4

Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot with a raita of your choice.

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