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An amazingly flavorsome biryani rice recipe, kathal biryani with kathal (unripe jackfruit) and spices is a great way to show your culinary skills to your family and guests. Topped with chopped nuts and coriander leaves, kathal biryani takes you on a gastronomical trip.
- Heat the oil in a kadhai and deep fry the jackfruit pieces till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat the ghee in a handi, add the cardamoms, cloves, cinnamon and bay leaves and saute on a medium flame until the cardamom begins to change colour.
- Add the garlic and ginger paste, mix well and saute for more 2 minutes.
- Remove the handi from the flame, add the curds and mix well.
- Saute again until the liquid evaporates.
- Add the prepared stock, red chilies and salt,mix well and bring to a boil.
- Reduce to flame and simmer for 4-5 minutes.
- Remove from the flame and strain the mixture.
- Add the jackfruit, mix well and simmer for 2-3 minutes.
- Add the lemon juice, cream, mace, cardamom, mix well and cook for 2 minutes.
- Boil 6 ½ cups of water in a deep pan, add the cardamom, cloves, salt and rice and bring to a boil.
- Add the rose water and lemon juice, and continue to boil, stirring occasionally, till the rice is 80% cooked.
- Drain and keep aside.
- Remove half the kathal and stock and return the handi to medium heat.
- Sprinkle in half the ginger juliennes, green chillies, mint and spread half the partially-cooked rice on top.
- Arrange the remaining kathal on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and pour half the reserved stock over it.
- Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron.
- Spread the remaining rice, sprinkle the fried onions over it, cover with a lid and seal with atta (whole-wheat) dough.
- Cook unit the steam begins to seep out of the dough, then remove and keep aside.
- Put the sealed handi on dum in the pre-heated oven for 8-10 minutes, then break the seal and serve the biryani with a raita.
This recipe was contributed by purvi_parekh on 27 Sep 2011
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