Kathal Biryani Recipe | Jackfruit Biryani Topped with Caramelised Onions
There can be nothing as filling and comforting as a pot full of biryani, this unique version of Vegetarian Biryani is made using raw jackfruit. This biryani tastes nothing but delicious.
Kathal Biryani is the most amazing one pot meal for the vegetarians who always wanted to know what a biryani means. Indulge in the rich and aromatic goodness of our Pressure Cooker Jackfruit Biryani – a delightful twist on the classic dish. In just a fraction of the time, the pressure cooker locks in the vibrant flavors of tender jackfruit, fragrant jeera samba rice, and an exquisite blend of spices.
Raw Jackfruit being a fibrous fruit leaves it's own amazing juicy flavors to the rice that gives an awesome aroma and flavour to this super filling one pot meal.
Did you know: Raw Jackfruit is great for diabetes. It is found that raw jackfruit has a much lower glycemic load than rice and wheat. That means, when you replace a cup of rice or two rotis with a cup of raw jackfruit, your blood glucose will not increase as much.
Raw Jackfruit is rich in Vitamin C and is a great source of carbohydrates. Due to its rich fiber content, it aids in digestion.
Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal.
If you like Biryanis, the you must try some of our favorites like :
45 M
45 M
90 M
6 Servings
Ingredients
- 2 cups Seeraga (Jeeraga) Samba rice , washed
- 500 grams Jackfruit Raw (Kathal)
- 3 tablespoons Ghee
- 2 Onions , thinly sliced
- 2 inch Ginger , finely chopped
- 8 cloves Garlic , finely chopped
- 3 Green Chillies , finely chopped
- 2 Bay leaves (tej patta)
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 Brown cardamom (Badi Elaichi)
- 4 Cloves (Laung)
- 2 inch Cinnamon Stick (Dalchini)
- 2 Star anise
- 1 teaspoon Mace (Javitri)
- 1/4 teaspoon Nutmeg powder
- 1-1/2 teaspoons Red Chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 1/2 cup Mint Leaves (Pudina)
- 2 pinch Saffron strands For Caramelized onions
- 2 tablespoons Oil
- 3 Onions , thinly sliced For Garnish
- 1 tablespoon Ghee
- 1/4 cup Cashew nuts
- 1/4 cup Sultana Raisins
- 1/4 cup Mint Leaves (Pudina) , chopped
How to make Kathal Biryani Recipe | Jackfruit Biryani Topped with Caramelised Onions
To begin making the Kathal Biryani Recipe (Raw Jackfruit Biryani), first prep all the ingredients and keep ready/
To cut raw jackfruit. grease hands and the knife that we are going to use to cut, with oil. This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt to put the cut raw jackfruit pieces to avoid discolouration of the fruit. Cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water. Keep aside.
To begin making the jackfruit biryani, heat ghee in a pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions turn slightly caramelised. This will take about 5 to 8 minutes.
Next add all the whole spices along with bay leaf in the remaining ghee. Allow them to sizzle and the aromas to come through
Stir in the chopped jackfruit/kathal pieces, yogurt, coriander powder, red chilli powder, nutmeg powder, saffron strands and and mix everything well so that the curd mixes well with the kathal. Give it one brisk boil and stir in the mint leaves and salt to taste.
Add the washed jeera rice over the jackfruit masala, give it a stir and add 4 cups of water.
Cover the pressure cooker and cook on high heat till you hear two whistles. After two whistles, turn the heat to low and simmer for 5 minutes and turn off the heat. Once done, allow the pressure to release naturally and the biryani to rest.
Open the cooker after the resting period and give the Kathal Biryani/Jackfruit Biryani a gentle stir, to combine all the masala and jackfruit into the rice.
To caramelise the onions; heat oil in a pan over medium heat; add the sliced onions and keeps sautéing on low to medium heat until the onions get caramelised and crisp. Transfer to a bowl and keep aside. This will take 20 to 30 minutes. A good idea to do this while the biryani is cooking and cooling down.
For Garnish, heat ghee in a pan; add the cashew nuts and roast them on medium heat until golden and crisp. Towards the end add the raisins and stir for a few seconds.
Gently stir the caramelised onions, raisins, cashew nuts and mint leaves into the Kathal Biryani and serve hot with a raita and salan.
Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal.
