Kathal Ki Biryani A biryani made with fried raw jackfruit and blended spices.A flavorsome biryani recipe with the goodness of kathal (jack-fruit) and the aroma of garlic, coriander, turmeric and garam masala By Sanjeev Kapoor 25 Apr 2018 in Recipes Course New Update Main Ingredients Jackfruit, Rice Cuisine Hyderabadi Course Rice Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Kathal Ki Biryani 1/2 kilogram Jackfruit 1 1/2 cup Rice soaked to taste Salt 4 Green cardamom 3 Black cardamom 3 Clove 2 inch piece Cinnamon 3 tbsps + to deep fry Olive oil 4 medium Onion thin slices 1/2 teaspoon Caraway seed (shahi jeera) powder 1 tablespoon Ginger paste 1 tablespoon Garlic paste 1 teaspoon Turmeric powder 1 teaspoon Roasted cumin powder 2 teaspoons Coriander powder 2 teaspoons Red chilli powder 3 medium Tomato 1 1/2 cups Yogurt whisked 2 tablespoons Fresh coriander leaves chopped 5-6 strands Saffron (kesar) 2 tablespoons Milk 1 teaspoon Garam masala 10-12 Fresh mint leaves hand torn 1 tablespoon Kewra water Method Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again. Heat sufficient olive oil in a kadai (wok) and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside. Heat three tablespoons of olive oil in a deep thick bottomed pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while. Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200° C/400° F/Gas Mark 6. Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes. Serve hot with a raita (yogurt relish) of your choice. Nutrition Info Calories 2737 Carbohydrates 401 Protein 53.8 Fat 101.9 Other Fiber Iron - 18.5mg #Black cardamom #Caraway seed (shahi jeera) powder #Cinnamon #Clove #Coriander powder #Fresh coriander leaves #Fresh mint leaves #Garam masala #Garlic paste #Ginger paste #Green cardamom #Jackfruit #Kewra water #Milk #Onion #Red chilli powder #Rice #Roasted cumin powder #Saffron (kesar) #Salt #Tomato #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article