Kathal ki biryani is my guru Sanjeev Kapoors invention.I adapted his recipe and modified as per my needs.This is a killer biryani.It came out so well ,I just want to prepare it again and again.Our house was filled with the aroma of spices when the preparation was on.My husband was out of station,as it is he is simply a amchi food fan,so I got an opportunity to prepare this awesome biryani which was in my list long back.My sister prepares this often and I had tasted it at her place.I have made major changes in the recipe. Kathal means raw Jackfruit.Jackfruit season has already begun and we are getting showered with the fresh jack crop from our relatives.We too have a tree at our factory and our house ofcourse.We prepare lots of Amchi delicacies with the fruit.The list is endless.Stay tuned for more Jack recipes.
Ingredients
for the rice:
Basmathi
rice-1 ½ cups
Cardamoms-4
Cloves-3-4
Cinnamon-2”
Bay
leaf-2
Onions-2,slit
lengthwise
Cashewnuts-10-12,bits
Ghee for
the rice-1 tbsp
Water-3 cups
Salt-to taste
Ingredients
for the gravy:
Unripe
jackfruit-1/2 kg, cut into chunks
Onions-2,slit
lengthwise
Coriander
powder-2 tsp
Roasted Cumin powder-1 tsp
Ginger
garlic paste-2 tsp
Tomato
sauce-4 tsp(or 3 medium tomatoes)
Garam
masala powder-1 tsp
Turmeric
powder-1/4 tsp
Red
chilly powder-1 tsp
Yogurt-1
cup (fresh and whisked)
Oil-for
deep frying
Ghee or
oil -2 tbsp(I used ghee)
Cashews-10-15(paste)(optional)
Salt-to
taste
Coriander leaves-few to garnish(2 tsp)
Mint
leaves-few to garnish(2 tsp)
Ingredients
for the garnish:
Saffron
– few strands,soaked in 2 tsp milk
Brown
onions-1 cup
Coriander
leaves-2 tbsp.fresh and chopped
Mint
leaves-2 tbsp.fresh and chopped
Method
for rice:
- Soak
the rice in 3 cups of water for half an hour, drain it and keep it aside.
- Heat
ghee in a cooker,fry onions until translucent,add in the whole
spices, Cashewnuts and saute for a minute.
- Add
the rice,salt to taste and water.
- Take
exactly one whistle and off the flame,once the pressure releases open the lid
and gently separate the grains with a spatula.
Method
for the gravy:
- Grease
a knife with oil and cut the jackfruit into one and half inch chunks,wash it
thoroughly and drain the water completely,apply salt and keep it aside.
- Heat
the oil and deep fry the Jack chunks until crisp and light,drain and set aside.
- In
a separate pan heat ghee and fry onions for sometime.
- Add
in the ginger garlic paste and all the
powders one by one by lowering the flame and saute it.
- Add
in the tomato sauce or pureed tomatoes and saute for few more minutes.
- Last
but not the least add curds and cook
unitl the gravy gets dry.
- Lastly
add,fried jack and cashew paste and cook for few seconds and garnish with mint and coriander
leaves.
To
assemble:
- Preheat the oven to 200 deg C/400 deg F for 10 minutes.
- Take
a large borosil dish or a oven proof dish arrange a layer of rice,sprinkle
saffron milk,add the curry,garnish with brown onions ,coriander and mint
leaves.
- Repeat
the same procedure ,where the final layer should be of rice,garnish with
remaining brown onions ,saffron milk,coriander and mint leaves.
- I
just did one layer,rice,curry and rice,that’s it.
- Cover the dish with an aluminium foil and cook in the oven for about 20 -25 minutes.
- Serve hot with raita.
- If you are giving dum in a microwave you may cover the biryani with cling film.