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Main Course

Kathal Ki Biryani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The jackfruit is marinated separately and layered with the rice for the final steam.

Ingredientsfor 3 servings

½ kg Jackfruit
1½ cup Rice — soaked in salt water
3-4 Green cardamom
2 Black cardamom
3 Cloves
2 inch Cinnamon
4 Onions — thinly sliced
½ tsp Shahi jeera
1 tbsp Ginger garlic paste
1 tsp Turmeric powder
1 tsp Jeera powder — roasted
2 tsp Dhania powder
2 tsp Red chili powder
2 Tomatoes
1 ½ Curd whisked
2 tbsp Coriander leaves — chopped
5-6 Strands kesar
2 tbsp Milk
1 tsp Garam masala powder
1 handful Fresh mint leaves
4 tbsp 3
Salt, to taste

Preparation

Step 1
Cut the jackfruit into small cubes and soak in salt water.
Step 2
Wash the rice and soak in water and set aside.
Step 3
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.
Step 4
Drain when parboiled. Refresh in cold water and drain again.
Step 5
Slice the onion, chop the tomatoes, coriander and mint leaves.
Step 6
Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside.
Step 7
In the same oil, deep-fry half the onions till golden brown and crisp. Drain and place on absorbent paper and set aside.
Step 8
Soak the saffron strands in water or in milk and set aside.
Step 9
Get three tablespoons of oil which has been used for frying the onions and jackfruit in a deep thick bottomed pan. Add shahi jeera and remaining green cardamoms, black cardamom and crushed cinnamon.
Step 10
Add remaining onions and fry till golden brown.
Step 11
Add ginger paste, garlic paste and continue to sauté.
Step 12
Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to cook until the oil separates from the masala.
Step 13
Add fried jackfruit and stir. Add yogurt, salt and coriander leaves and Continue cooking for 3 to 4 minutes.
Step 14
Remove half of the cooked jackfruit in another bowl and set aside for layering the Jackfruit biryani. Over the jackfruit that is left in the pan spread a layer of rice, fried onions, chopped coriander and chopped mint leaves.
Step 15
On top of this rice layer spread the jack fruit that had been kept aside and repeat with a layer of rice, chopped coriander and chopped mint leaves.
Step 16
Sprinkle saffron milk, garam masala powder, a few mint leaves on the layered jackfruit biryani.
Step 17
Cover the pan with a lid and seal with chapatti dough and place on a dosa tava on a low flame and Continue cooking for 40 to 45 minutes.
Step 18
Leave the kathal ki biryani to rest for 30-45 minutes before opening the seal.
Step 19
Serve kathal ki biryani hot with onion raita.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Ingredientsfor 3 servings

½ kg Jackfruit

1½ cup Rice — soaked in salt water

3-4 Green cardamom

2 Black cardamom

3 Cloves

2 inch Cinnamon

4 Onions — thinly sliced

½ tsp Shahi jeera

1 tbsp Ginger garlic paste

1 tsp Turmeric powder

1 tsp Jeera powder — roasted

2 tsp Dhania powder

2 tsp Red chili powder

2 Tomatoes

1 ½ Curd whisked

2 tbsp Coriander leaves — chopped

5-6 Strands kesar

2 tbsp Milk

1 tsp Garam masala powder

1 handful Fresh mint leaves

4 tbsp 3

Salt, to taste

Preparation

Step 1

Cut the jackfruit into small cubes and soak in salt water.

Step 2

Wash the rice and soak in water and set aside.

Step 3

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.

Step 4

Drain when parboiled. Refresh in cold water and drain again.

Step 5

Slice the onion, chop the tomatoes, coriander and mint leaves.

Step 6

Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside.

Step 7

In the same oil, deep-fry half the onions till golden brown and crisp. Drain and place on absorbent paper and set aside.

Step 8

Soak the saffron strands in water or in milk and set aside.

Step 9

Get three tablespoons of oil which has been used for frying the onions and jackfruit in a deep thick bottomed pan. Add shahi jeera and remaining green cardamoms, black cardamom and crushed cinnamon.

Step 10

Add remaining onions and fry till golden brown.

Step 11

Add ginger paste, garlic paste and continue to sauté.

Step 12

Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to cook until the oil separates from the masala.

Step 13

Add fried jackfruit and stir. Add yogurt, salt and coriander leaves and Continue cooking for 3 to 4 minutes.

Step 14

Remove half of the cooked jackfruit in another bowl and set aside for layering the Jackfruit biryani. Over the jackfruit that is left in the pan spread a layer of rice, fried onions, chopped coriander and chopped mint leaves.

Step 15

On top of this rice layer spread the jack fruit that had been kept aside and repeat with a layer of rice, chopped coriander and chopped mint leaves.

Step 16

Sprinkle saffron milk, garam masala powder, a few mint leaves on the layered jackfruit biryani.

Step 17

Cover the pan with a lid and seal with chapatti dough and place on a dosa tava on a low flame and Continue cooking for 40 to 45 minutes.

Step 18

Leave the kathal ki biryani to rest for 30-45 minutes before opening the seal.

Step 19

Serve kathal ki biryani hot with onion raita.