Jackfruit (Kathal) Biryani
Kathal or jackfruit biryani is one of my signature dishes that is always high in demand. The perfect vegetarian alternative to a regular biryani.
Servings: 2
- 2 tbsp oil
- 250 gms raw jackfruit cut into 1″ square pieces
- 1 cup rice
- 1 medium onion sliced
- 1 bay leaf (tej patta)
- 1 tbsp ginger garlic paste
- Oil for deep frying
- Salt to taste
Marinade
- 5 tbsp curd
- 1 medium onion sliced (fried until golden brown)
- 2 tbsp ginger garlic paste
- 1 green chillies chopped
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp red chilies powder
- 1/2 tsp turmeric powder
- Coarsely ground garam masala (see below)
- Salt to taste
Garam masala (for the marinade)
- 5-6 cloves
- 1″ piece of cinnamon
- 6 green cardamom
- 2 black cardamom
- 8 black pepper
- 2 pieces of mace
- 1 star anise
Boil the jackfruit until tender. Drain well and deep fry until golden.
Mix all the marinade ingredients in a bowl including the garam masala. Add in the jackfruit and coat it well. Keep aside for at least 2 hours.
Heat oil in a large pan. Add in the bay leaf and the sliced onions. Cook till translucent.
Add in the ginger garlic paste and cook for a minute.
Add in the marinated jackfruit and saute it until the water dries up. Add a bit of water and saute again.
Add in the rice. Mix well.
Add in two cups of water. Check the salt and add more if required.
Cover with a lid and cook until the rice is done. Take it off the fire and leave it covered for a while until the rice grains separate.
Serve hot.