Here, I am sharing aromatic, flavorful, homemade Kathal Biryani also known as Raw Jackfruit Biryani or Jackfruit Spiced Rice. This is dum cooked biryani made with raw jackfruit. It is often considered as a meat substitute biriyani, because the jackfruit adds a meaty texture to the dish, making it a delicious and satisfying meal for vegetarians as well as non-vegetarians. Let’s dive into the recipe and learn how to prepare this delectable dish. You can also try our other recipes: Kolkata Biryani Masala powder, Birista, Homemade Meatball recipe, Pressure Cooker Chicken Stew.
Ingredients
Jackfruit (Kathal) First Marination
- Jackfruit (Kathal) – 500 gms
- Turmeric powder – 1/4th teaspoon
- Red chili powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Biryani masala – 1/4th teaspoon
- Garlic + Ginger + Green chili paste – 1 teaspoon
- Gram flour (Besan) – 1 tablespoon
- Salt to taste
- White oil for frying
Jackfruit (Kathal) Second Marination
- Fried Jackfruit (Kathal)
- Curd – 2 cups
- Turmeric powder – 1/4th teaspoon
- Red chili powder – 1/2 teaspoon
- Biryani masala – 2 and 1/2 teaspoons
- Garlic + Ginger + Green chili paste – 2 teaspoons
- Mint and Coriander leaves – 1 tablespoon
- Fried onion – 1 & 1/3rd cups
- Kewra water – 1/2 teaspoon
- Rose water – 1 teaspoon
- Clarified butter (Ghee) – 1 tablespoon
- Salt to taste
For Cooking Rice
- Rice (long grain basmati) – 500 gms
- Bay leaf – 1
- Star anise – 1
- Black cardamom – 1
- Kewra water – 1/2 teaspoon
- Rose water – 1/2 teaspoon
- Salt – 3 tablespoons
- Green cardamom – 4
- Cloves – 4
- Water as required
For Assembling
- Fried kathal Marination
- Boiled rice
- Saffron water
- Clarified butter (Ghee) – 4 tablespoons
- Mint and Coriander leaves – 1 tablespoon
- Water – 1/4th cup
- For Garnish
- Fried Onion
Instructions
Jackfruit (Kathal) First Marination
- Apply a generous amount of oil onto your hands and knife to prevent jackfruit gum. Spread out 2 layer of newspapers on the chopping board.
- Peel off the outer skin of jackfruit (green thorny part), cut the jackfruit into 4 parts and remove the inner sticky white core and cut the jackfruit into medium size pieces and wash the jackfruits.
- Take a large bowl, add jackfruit (kathal), turmeric powder, red chili powder, cumin powder, biryani masala, garlic, ginger & green chili paste, gram flour (Besan) and salt to taste and mix it well. leave it 5 minutes.
- Heat oil in a large pan over medium heat, once it’s hot. Now carefully drop the jackfruit pieces into the pan and cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate. Repeat the process until all the jackfruits are made.
Jackfruit (Kathal) Second Marination
- Take a large bowl, add curd, garlic + ginger + green chili paste and salt and mix it. Now, add turmeric powder, red chili powder, fried onion, kewra water, rose water and biryani masala. Mix it well.
- Now add fried jackfruit (kathal) and clarified butter (Ghee). Mix it well. Add mint and coriander leaves. Mix it well. Keep it aside for 20 minutes to marinate.
How to cook rice for biryani
- Firstly, wash the rice and soak for 30 minutes.
- In a large pot add water, bay leaf, star anise, black cardamom, green cardamom, cloves, salt, kewra water & rose water.
- Once it’s roaring boiled add rice and stir gently. Cover it with lid and cook it for 5 minutes on high flame.
For Assembling
- Meanwhile, take a big handi, grease it with 2 tablespoons ghee, now place the 1st batch of marinated kathal and 1/3th cup water.
- Strain rice and spread evenly on marinated kathal, spread the saffron water evenly.
- Spread a second layer of kathal on first layer of rice. Now strain the rest of the rice and spread evenly on kathal.
- On top of the second layer of rice, sprinkle saffron water and mint-coriander leaves, also add ghee, on top.
- Seal the vessel with aluminum foil and a tight-fitting lid. Cook on high heat for 5 minute, now lower the heat and cook on dum for 40-50 minutes on low flame.
- Remove from heat and let it sit for 10 minutes before opening the lid.
- Serve hot with raita.
