How to make Kathal Ki Biryani Recipe - 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 : Maharashtrian

Course : Rice

Kathal Ki Biryani

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Kathal Ki Biryani checkout Kathal Ki Biryani . You can also find more Rice recipes like Murgh Sabz Khichdi, Black Pepper Rice, Tamatar aur Matar ka Pulao, Achari Chholay Pulao. Or try out these recipes from Maharashtrian Cuisine like Khajoori Farhali Laddoo, Bharli Mirchi, Thick Tomato Soup, Crisp Puris.

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 : Medium

Ingredients for Kathal Ki Biryani

  • 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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