Kathal Biryani
A long-standing favorite - Kathal (jackfruit) ki biryani with fragrant rice and is the perfect option for vegetarians and meat-eaters when alike.
Ingredients
- 500 g Kathal (jackfruit) Chopped
- 3 Onions large sized, 2 chopped, 1 sliced
- 1 tbsp Ginger and garlic paste
- 2 Bay leaves medium-sized
- 1 Black cardamom
- 1 Green cardamom
- 2 Cloves
- 2 inches Cinnamon stick
- 1 tbsp Desi Ghee
- 2 cups Long grain rice soaked for 30 minutes
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- Pinch Garam masala
- Edible food colouring, orange and red 1 pinch each (optional to add pops of color)
- Salt to taste
- Oil to fry
- Coriander leaves for garnishing
Instructions
- Heat ghee in a large pan, add bay leaves, cinnamon stick, cardamoms, cloves and let them crackle for a minute.
- Add the chopped onion, sauté till pink in color, add ginger garlic paste, saute for a minute.
- Add washed Kathal pieces, cover, and cook for 10 minutes on medium-low flame. Splash a little water in between if it starts to stick.
- Season with red chilly powder, turmeric, coriander powder, and salt and mix well. Cook on medium heat for 20 minutes so that it is almost done.
- In a pressure cooker, add the soaked rice and water. Pressure cook for one whistle, turn off the heat and let the steam release naturally.
- Remove the Kathal from the pan. Layer half of the rice, half the Kathal, rice, and Kathal on top, add half cup water. Mix the pinch of orange and red food colour with 2tbsp water each in two small bowls. Add to the rice in two different spots so they don’t intermix and give you pops of colour. Cover and cook on low heat for 5-7 minutes. Turn off the heat.
- While the biryani is cooking, heat oil and fry the sliced onions to top the biryani with.
- To serve, garnish with a few coriander leaves and fried onions. Serve hot with raita.