Kathal/Jackfruit Biryani

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Kathal Biryani
Kathal dum biryani is such a mouthwatering aromatic rice-based dish which is cooked together with rice, jackfruit-or-kathal-masala. This is a one pot meal which is cooked by the layering of rice and kathal pieces.Whole spices, mint leaves and saffron infused milk make this biryani aromatic and take the flavour to another level
I use cooked kathal to make this dish.In fact, when I cook jackfruit-or-kathal-masala or kathal sabji at home, I make it little more extra to cook the biryani out of it. Next day the flavours mature  to make this biryani tastier
For more related rice dishes
stir-fried-green-bean-rice
nuts-n-berry-pulao
Preparation time – 30 minutes
Cooking time – 30 minutes
Resting time (to keep at dum) – 15 minutes
Servings – 4
Course – main
Cuisine – Indian
 
INGREDIENTES -:
 
Long grain basmati rice – 1 cup (washed and soaked for 30 minutes)
jackfruit-or-kathal-masala– 2 cups (cooked sabji of kathal)
Water – sufficient for boiling rice
Ghee – 1 tbsp
Whole spices like green cardamom, black pepper, cloves etc – 3-4 each
Bay leaves, star spice and cinnamon stick – 2 nos. each
Salt, red chilly powder,garam masala, coriander powder, cumin powder _ 1 tsp each
Fresh mint leaves – 10-15
A few strands of Kesar or saffron
Milk – a half cup or 100 ml
Some mixed nuts (almonds, raisins and cashew nuts)
Aluminium foil – 1 or 2 nos.
Rose water – 1 tbsp
Preparations
 
* Soak rice for 30 minutes
* Mix saffron/Kesar strands and milk to infuse together and keep aside
* Mix salt and all the powdered spices mentioned above to make a spice mix and keep aside
METHOD -:
 
Keep the rice for boiling with water until cooked 75%or one bite is left
Strain rice and keep aside
In a heavy bottom, pan add 1tsp of ghee and fry mixed nuts and whole spices
Take them out and keep aside
 In the same pan make the 1st layer of kathal masala pieces
Then the 2nd layer of cooked rice
The third layer of mixed nuts, mint leaves whole spices and powdered spices
Again the 4rth layer of kathal pieces
Then the 5th layer of rice and next layer of remaining powdered spices, mix nuts mint leaves and whole spices
Make few holes and pour saffron infused milk, rose water and ghee
Cover the pan with aluminium foil and then the lid
Cook this at the very low flame for 15 minutes
Switch off the gas and let it be at rest or dum for more 15 minutes
Uncover the pan and you will feel the kitchen is filled with heavenly aromas

 

Serve the kathal biryani with carrot-raita

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