Now enjoy the iconic Kathal Biryani at home with our ready-to-cook jackfruit chunks! All you have to do is remove it out of the packet, and season it with your spices. It's as easy as A-B-C! Watch the video recipe here.
Jackfruit (Kathal) Biryani
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Category
Lunch
Servings
3
Prep Time
45 minutes
Cook Time
45 minutes
Kathal Biryani is often the gateway dish to the magical world of jackfruit, so it’s only fitting that we made a recipe for it. The mild and meaty texture of tender jackfruit makes a deliciously bold debut and stars with adventurous flavours in this exciting biryani.
Ingredients
-
Ready-to-cook raw jackfruit chunks
1 cup soaked basmati rice
Coriander
Mint leaves
Blanched Spinach
Green Chillies
Garlic
Ginger
Turmeric powder
Lemon juice
Curd
Whole & powdered garam masala
Fried Onions
Salt, to taste
Mix vegetables - carrots, french beans and paneer
Ghee
Saffron (Kesar)
Cashew nuts
Directions
Blend coriander, mint, blanched spinach, green chilies, garlic, ginger, turmeric powder, lemon juice and water into a smooth paste
Empty the paste into a bowl and add curd, garam masala powder, fried onions, salt and mix. Our marinade is now ready!
Now we’ll add the pre-cleaned and pre-cut raw jackfruit chunks, french beans, carrots, paneer to the marinade and mix it well.
Refigerate the marinated vegetables for about 30 mins
For the rice, heat some ghee in a pan, add whole garam masala and sauté for a few seconds
Add the soaked basmati rice to the pan and sauté for a few seconds. Then add some water, salt and cook until the rice is 75% cooked. Drain and keep aside.
In a fresh pan, heat up some whole garam masala again and sauté for a few seconds. Add some onions to it and then the marinated vegetables. Cook for about 10-15 mins.
Keep half of the marinated vegetables in the pan and layer it with rice, kesar, fried onions, mint. Layer the other half of the marinade and garnish it with kesar, fried onions, mint and cashews.
Cook for about 10-15 mins on a slow flame and you’re done!