Ingredients & methods of Kathal (Jackfruit) Biryani
½ kg Kathal (jackfruit)
1 cup Basmati rice
2 onions finely sliced
½ cup curd
1 cup tomato puree
2 table spoons chopped garlic
2 table spoons grated ginger
4 table spoons vegetable oil + more for frying
3 tej patta(bay leaves)
¼ cup chopped mint leaves
2 table spoons butter
2-star anise
2 cinnamon sticks
2 table spoons biryani masala
1 javitri (mace)
1 table spoon chilly powder
5-6 black pepper corn
1 tea spoon turmeric powder
pinch of saffron
salt to taste
Kneaded flour to seal (atta)
- Wash the rice. In a pan add 3 cups of water, washed rice, 1 cinnamon stick, star anise, 1 javitri, 4 black peppercorns and 2 tej patta. Let the rice cook I the boiling water. Drain the rice and keep it aside.
Cut the Kathal into small cubes. Don’t waste the seeds, chop them as well. Heat the oil in a kadai and fry the Kathal till golden brown. Take it out and tap the excess oil with the tissue paper.
In a pan add 2 table spoons of oil, add 1 tej patta, 1 cinnamon stick and black pepper corns. Add ½ cup sliced onions, chopped garlic, grated ginger and sauté for a minute. Add biryani masala, red chilly powder, turmeric, and sauté for a minute. Add tomato puree and salt and sauté for another minute. Add curd and cook for 2-3 minutes. Add fried Kathal to it and add ½ cup water. Cover it and cook for 10 minutes.
In a pan add 2 table spoons of oil and add remaining sliced onions and cook till brown. Take it out in a bowl. Add mint leaves, butter, saffron, ½ tea spoon biryani masala and mix well.
- Assembling of Biryani:
In an earthen pot add a layer of rice. Place the cooked Kathal on it. Add another layer of rice. Layer it with the onions and mint masala. Sprinkle a pinch of biryani masala and saffron. Cover it with a plate and seal with the kneaded flour. Pre-heat the oven at 150 degrees Celsius and bake for 20 minutes. Serve hot with Raita and papad.
