Kathal Biryani Recipe: Raw Jackfruit Biryani Topped with Caramelized Onions
Dive into the aromatic world of Indian cuisine with this exquisite Kathal Biryani, where tender pieces of raw jackfruit harmonize beautifully with fragrant basmati rice, enriched by the warmth of spices and the delightful crunch of caramelized onions. This vegetarian dish promises to be a feast for both the eyes and palate, making it an ideal choice for lunch, dinner, or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 500 grams |
| Raw jackfruit (Kathal) | 500 grams |
| Curd (Dahi/Yogurt) | 1 cup |
| Onions (finely chopped) | 3 |
| Ginger (grated) | 2 inches |
| Garlic (grated) | 4 cloves |
| Ghee | 2 tablespoons |
| Bay leaves (tej patta) | 4 |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Black cardamom (Badi Elaichi) | 2 |
| Cloves (Laung) | 4 |
| Whole black peppercorns | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Star anise | 2 |
| Mace (Javitri) | 1 teaspoon |
| Nutmeg powder | 1/2 teaspoon |
| Green chilies (slit) | 6 |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Salt | To taste |
| Mint leaves (Pudina) | 1 handful |
| Coriander leaves (finely chopped) | 1 handful |
| Lemon juice | From 1 lemon |
| Saffron strands (soaked in milk) | Few strands in 1/2 cup milk |
| Caramelized onions | 1/2 cup |
| Cashew nuts | 1/4 cup |
| Raisins | 1/4 cup |
| Additional ghee | 1 tablespoon |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 600 |
| Protein | 15 grams |
| Carbohydrates | 90 grams |
| Fat | 20 grams |
| Fiber | 5 grams |
Preparation Time
| Task | Time (Minutes) |
|---|---|
| Preparation | 45 |
| Cooking | 45 |
| Total | 90 |
Servings
- Serves: 4
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Prepare the Jackfruit
To begin crafting your Kathal Biryani, first, prepare the raw jackfruit. Grease your hands and the knife with a bit of oil to prevent the sticky sap from the fruit from adhering to your skin, which makes the cutting process much easier. Have a bowl of water mixed with a pinch of salt on hand to soak the cut jackfruit pieces to maintain their color.
Once ready, cut the jackfruit in half, remove the skin, and slice it into 1-inch pieces. Immediately place these pieces into the salted water to prevent discoloration.
Step 2: Prepare the Rice
Next, it’s time to prepare the rice. Wash the basmati rice thoroughly and soak it in water for about 30 minutes before cooking. In a heavy-bottomed vessel, bring twice the amount of water relative to the rice to a boil. Add a few drops of ghee, one tablespoon of lemon juice, salt, and some star anise to the water.
Once boiling, gently add the soaked rice and cook it until it is approximately 80% done. After cooking, drain the rice using a strainer and spread it out in a large tray to cool, ensuring the grains do not stick together.
Step 3: Prepare the Kathal Ki Yakhni
In a wok, heat the ghee and add the jackfruit pieces, frying them until they turn a lovely golden brown. Remove them from the wok and set aside. In the same wok, fry the cashews and raisins until golden, collecting them in separate bowls for later use.
Now, add all the whole spices (bay leaves, cardamom, cloves, black peppercorns, cinnamon, star anise) into the remaining ghee. Allow the spices to sizzle and release their aromatic oils. Next, incorporate the grated ginger and garlic, sautéing until they become fragrant and light brown.
Add the finely chopped onions, cooking them until they turn golden brown and the raw smell dissipates. Stir in the slit green chilies and mix well. Once the onions are properly cooked, return the fried jackfruit to the wok, adding the yogurt. Stir to ensure the yogurt blends seamlessly with the jackfruit.
As the mixture cooks, you’ll notice the yogurt releasing water; continue cooking until the oil begins to separate and the mixture thickens. Season with red chili powder, coriander powder, and torn mint and coriander leaves, cooking until the oil starts to leave the sides. Finally, add salt to taste, mixing well, and then turn off the flame.
Step 4: Assemble the Biryani
To assemble the Kathal Biryani, heat a flat-bottomed iron tawa on the stove and place a heavy-duty cooking pot (handi/bhagona) on top of it. Begin by spreading one tablespoon of yogurt evenly across the base to prevent the yakhni from burning.
Layer the prepared kathal yakhni over the yogurt, spreading it evenly. Drizzle a little ghee over this layer, and begin to add the cooked rice in layers, alternating with the caramelized onions. Once the yakhni is completely covered with rice, pour the saffron-infused milk over one corner of the rice.
Squeeze the juice of a lemon over the entire dish, and generously sprinkle chopped coriander and mint, along with the fried raisins and cashews (reserve a few for garnishing).
Cover the pot tightly with aluminum foil, sealing the edges, and place the lid on top. Add a heavy weight on the lid to ensure the aromas are sealed in as the biryani cooks on dum (slow-cooked) for 20 minutes over low heat.
Step 5: Finishing Touches
Once the 20 minutes are up, carefully remove the foil and mix the biryani gently by shaking the pot, ensuring the yakhni is well incorporated without breaking the rice grains.
Serve your delightful Kathal Biryani as a complete meal for a weeknight dinner or as an impressive dish at gatherings, pairing it perfectly with a Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan for a truly sumptuous dining experience. Enjoy this unique vegetarian biryani that captures the essence of Indian flavors in every bite!
