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Home Dish Kathal Dum Biryani

Kathal Dum Biryani

Name: How to cook Kathal Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Kathal Dum Biryani

#cookpadindiaturns2 - Let us relish some Kathal (Raw/Green Jackfruit) Dum Biryani which is not much popular but it does tastes delicious. This fruit or rather a veggie in the unripe form is known as a vegetarian's Non-Veg. dish as the texture resembles mutton. Enjoy it with raita, onion rings and lemon wedges. You can also add in some roasted papad and pickles to go with it.

Ingredient

1 cup

Basmati rice, soaked in water for 30 minutes

1 inch

cinnamon stick

star anise

green cardamom

big cardamoms

cloves

mace

bay leaf

1 tsp

oil

small Kathal (Jackfruit), cubed & soaked in water

As needed

oil to deep fry

1 cup

yoghurt

1 cup

fried onions

1 tbsp

ginger-garlic paste

1/2 tsp

turmeric powder

1 tsp

ginger julienne

fresh chilies, slit

1 tsp

red chilli powder

to taste

salt

1 tsp

garam masala powder

as needed

rose petals (opt)

2 tbsp

ghee

as needed

coriander leaves, chopped

As needed

mint leaves, chopped

1 tsp

rose water

as needed

onion rings, lemon wedges and mint leaves to garnish

as needed

Raita to serve

Cooking instructions

* Step 1

Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, bay leaf, star anise, mace, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.

* Step 2

Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside.

* Step 3

Mix yogurt, 1/3 fried onions, ginger-garlic paste, salt, turmeric powder, red chilli powder, slit fresh chilies, lemon juice, 1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 1/3 mint leaves and ginger juliennes.

* Step 4

Add the jackfruit pieces and mix well.

* Step 5

Transfer to the pan in which it is to be cooked. Spread half of the coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.

* Step 6

Spread a layer of the rice, remaining coriander-mint leaves, fried onions, rose petals, ghee, saffron milk and rose water. Cover tightly with an aluminium foil and cook for 2 minutes on high flame and 12-15 minutes on a griddle on a very low flame.