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| Prep Time | 1 hours |
| Servings |
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Ingredients
- Jackfruit - ½ kg
- rice soaked in salt water - 1½ cups
- Green cardamom - 3-4
- Black cardamom - 2
- Cloves - 3
- Cinnamon - 2 inch
- onions thinly sliced - 4
- shahi jeera - ½ tsp
- Ginger garlic paste - 1 tbsp
- Turmeric powder - 1 tsp
- roasted jeera powder - 1 tsp
- Dhania powder - 2 tsp
- Red chili powder - 2 tsp
- Tomatoes - 2
- curd whisked - 1 ½
- Coriander leaves, Chopped - 2 tbsp
- Kesar - 5-6 strands
- Milk - 2 tbsp
- Garam masala powder - 1 tsp
- Fresh mint leaves - 1 handful
- 3 - 4 tbsp
- Salt to taste -
Ingredients
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Instructions
- Wash the rice and soak in water and keep aside.
- Drain when parboiled. Refresh in cold water and drain again.
- Slice the onion, chop the tomatoes, coriander and mint leaves.
- Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside.
- In the same oil, deep-fry half the onions till golden brown and crisp. Drain and place on absorbent paper and set aside.
- Add remaining onions and fry till golden brown.
- Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté till the oil separates from the masala.
- Add fried jackfruit and stir. Add yogurt, salt and coriander leaves and cook for 3-4 minutes.
- Remove half of the cooked jackfruit in another bowl and keep aside for layering the Jackfruit biryani. Over the jackfruit that is left in the pan spread a layer of rice, fried onions, chopped coriander and chopped mint leaves.
- On top of this rice layer spread the jack fruit that had been kept aside and repeat with a layer of rice, chopped coriander and chopped mint leaves.
- Sprinkle saffron milk, garam masala powder, a few mint leaves on the layered jackfruit biryani.
- Cover the pan with a lid and seal with chapatti dough and place on a dosa tava on a low flame and cook for 40-45 minutes.
- Leave the kathal ki biryani to rest for 30-45 minutes before opening the seal.
- Serve kathal ki biryani hot with onion raita.
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