Uttar Pradesh

Kathal biryani

Name: Kathal biryani
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 5 servings
Cuisine: Awadhi
Ingredients: 600 g peeled and cubed raw jackfruit (young green jackfruit); 2 cups soaked 30 min basmati rice; 2/3 cup curd (plain yogurt, natural yoghurt); 2 tbsp ginger garlic paste; 1 1/2 tsp kashmiri chilli powder; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp garam masala; 2 large sliced onion; Cooking oil (vegetable oil), for frying; 3 tbsp ghee; Whole spices, cardamom, cloves, cinnamon, bay leaf, shahi jeera; a handful mint leaves; a pinch saffron; 1/4 cup milk; a few drops kewra water; Salt, to taste

Raw jackfruit, meaty and spiced, layered with saffron rice. Vegetarians finally get a biryani with bite.

100 minTime

11 gProtein each

mediumSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 100 minutes come after.

The vegetarian meat2 chapters · 1 min read

Make it your way

Grandma's wayJackfruit as meat, saffron rice, dum.

The original

643kcalsame

11 gproteinsame

5 gfibresame

100minutessame

Classic kathal biryani.

Per serving, worked out from the ingredient table.

Ingredients

Raw jackfruit (young green jackfruit)600 g, peeled and cubed

Basmati rice2 cups, soaked 30 min

Curd (plain yogurt, natural yoghurt)⅔ cup

Ginger garlic paste2 tbsp

Kashmiri chilli powder1½ tsp

Turmeric (ground turmeric)¼ tsp

Garam masala1½ tsp

Onion2 large, sliced

Cooking oil (vegetable oil)for frying

Ghee3 tbsp

Whole spicescardamom, cloves, cinnamon, bay leaf, shahi jeera

Mint leavesa handful

Saffrona pinch

Milk¼ cup

Kewra watera few drops

Saltto taste

Method

5 steps

1Oil your hands and knife, peel and cube the jackfruit. Boil in salted water with turmeric for 10 minutes. Drain.
2Shallow fry the jackfruit until golden. Fry the onions in the same oil until crisp and brown.
3Mix the jackfruit with curd, ginger garlic paste, chilli, garam masala, half the fried onions, mint and salt. Rest 30 minutes.
4Boil the rice with whole spices and salt until 70 percent done. Drain.
5Layer jackfruit and rice in a heavy pot. Top with saffron milk, kewra, ghee and remaining onions. Seal and cook on very low heat for 25 minutes. Rest 10 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kathal biryani

Make it your way

Ingredients

Method

Make it a meal