Learn how to make a mouth-watering Kathal Biryani with Chef Amrita Raichand in this easy-to-follow recipe video. Whether you're a vegetarian looking for a new biryani recipe or a jackfruit enthusiast, this recipe is perfect for you.
This versatile fruit can perfectly mimic the texture and taste of meat, making it an excellent substitute in our biryani.
Kathal biryani
To prepare the rice for the biryani you will need:
Basmati Long Grain Rice - 2 cups ( washed and soaked for 30 mins )
Black cardamom pod- 1
Star anise - 1
Bay leaves - 2
Cinnamon stick - 1
Cloves- 5-6
Black peppercorns - 5-6
Green cardamom pods - 3-4
Shahi jeera - ½ tsp
Salt - 2 tbsp
Method:-
In a muslin cloth, put all the whole spices except shahi jeera & tie the muslin cloth to make a bundle (potli).
- Take a deep pan, add surplus water along with salt, sahi jeera and the masala potli. Let the water come to a rolling boil.
- Now add the soaked rice to the boiling water, give it a stir and cook till rice 70% done(3-4 mins) Once done, drain it through a colander and keep aside. Save the rice water. (Watch the video to understand how to do this correctly)
To Make Birista for the Biryani
Onions (sliced) - 2 medium
Oil- to deep fry
To Make The Kathal Masala
Ingredients
Jackfruit (Kathal) - 500 gm (cut and washed nicely)
Potato (cut into big pieces)- 1 (large)
Ghee- 3 tbsp
Cloves- 5-6
Cinnamon - 1 inch
Green cardamom pods - 2-3
Black cardamom pod - 1
Bay leaves- 2
Mace- ½
Star anise - 1
Black peppercorns- 7-8
Onions (chopped) - 3 (medium)
Green chillies (slitted) - 3
Tomatoes (chopped)- 3 (medium)
Dahi(curd) - 2 cup
Ginger paste - 1 tbsp
Garlic paste - 2 tbsp (heaped)
Salt- to taste
Turmeric powder - ½ tsp
Coriander powder - 2 tbsp
Red chilli powder- 1 tbsp
Homemade Garam masala (check out my recipe in the description)- 1 tsp
Chaat masala - ½ tsp
Method -
- Heat oil in a kadhai(deep pan) and deep fry the sliced onions till golden brown & keep aside.
- Now, in the same oil, fry the kathal and potatoes till golden brown seperately and keep aside.
- In a separate deep & thick bottomed pan, add ghee over a medium heat.
- Now, add all the whole spices and sauté till they are fragrant.
- Add chopped onion and sauté till golden brown.
- Add ginger-garlic paste and stir all together. Cook them till its raw smell disappears.
- Now add green chillies along with tomatoes & cook until tomatoes are soft.
- Meanwhile, whisk the curd to a smooth consistency & add turmeric powder along with coriander powder, red chilli powder and season with salt. Whisk well to combine everything together.
- Put a spoonful mixture of the masala in curd and mix well. (It helps to temper the curd.)
- Now lower the flame, add curd mixture to the pan and mix well. Cook the mixture till oil releases on the sides.
- Add fried kathal along with potatoes and stir well. Cook for another 3-4 mins.
- Add garam masala with chaat masala and mix all together. Let them cook on low flame.
For Layering
Prepared rice
Saffron milk - 3 tbsp
Rose water- 1 tsp
Kewra water - 1 tsp
Ghee - 2 tbsp
Fresh mint leaves - ¼ cup
Fresh coriander leaves - ¼ cup
Rice water- ½ cup
Method:-
- Layer the rice over the kathal mixture. Sprinkle saffron milk on top along the prepared birista, mint, coriander, kewra water, rose water & rice water.
- Cover the pot with aluminium foil and then seal with a tight-fitting lid.
- Cook on high heat for 5 minutes to get the steam accumulated, then lower the flame to lowest and cook for another 15-20 minutes until your kitchen is filled with the aroma of the biryani.
- Once done, take the pot off of the flame and leave it undisturbed for another 10 mins. This helps all the favours to really infuse well together.
- ⁠When really to serve, use a spatula to dig right in and pull out the biryani from down to up.
- ⁠Serve hot garnished with some more birista,fresh coriander and mint leaves leaves. Enjoy!
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