Friday, 30 November 2012

Kathal Biryani...'Jack' the 'fruit'

Yes, I was one of those who couldn't see the purpose of a Veg Biryani...total waste of space in my food world...BUT when I heard enough people swear by Kathal Biryani , was finally brave enough to try it and so glad that I did :-)...hubz who is a passionate kathal hater went for second serving and then the third...guess these vegetarians do know what they are talking about!!








Kathal Biryani/Jackfruit Biryani


Cut Kathal/Jackfruit in even sized pieces and boil with salt + ginger till soft but not mushy. Strain and keep aside to cool. 

Lightly fry till golden brown the kathal from all sides in a non stick pan with a little oil.

Wash and soak the rice for about half an hour. Boil with green cardamom, cloves, bay leaf, cinnamon till about 2/3 done. Add a tablespoon of desi ghee at the end of boiling time.Strain and keep aside to cool.

Heat oil in a kadhai and crackle cloves, cinnamon and black cardamom. 

Add sliced onions(lots) and fry with a little sugar + salt till golden brown. 

Add garlic paste, ginger paste (twice the amount of garlic), green chilies paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, 3/4 cup of yoghurt and cook the masala till oil releases.

Add in the kathal, cover and allow the flavors to blend on a simmer for about 10 to 15 minutes.

Take a heavy bottom pan and smear the base with ghee . Place the kathal along with the gravy at the bottom, cover with boiled rice. 

Sprinkle saffron infused milk ,green chilies and ghee on top. 

Cover with a tight fitting lid and cook over low indirect heat (pan placed over tawa) or in an oven on for about half an hour, until it steams and it's done!




2 comments:

  1. Hi ... it would be great if you can post the amounts used in this recipe ... I am a vegan and I would love to try this ... but the amount of spices is not obvious to people like me who are clueless about Indian cooking ...thanks!

    ReplyDelete