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Jackfruit Biriyani (Kathal Biriyani) Recipe

Jackfruit Biriyani (Kathal Biriyani) is a popular Indian Main
Author :
 
On :
Wednesday, 1 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 cups - basmati Rice
  • 1.5 cups - kathal or raw Jackfruit (chopped into medium sized pieces)
  • 1 - sliced Onion
  • 1/4 cup - Tomato
  • 1 tbsp - ginger- Garlic paste
  • 1 cup - Curd (yogurt)
  • 2 - slit Green chillies
  • Chilli powder - as required
  • 2 tbsp - any brand biryani masala or home-made masala
  • 1/4 bunch - Mint leaves
  • 1/4 bunch - Coriander leaves
  • 1/2 - squeezed Lemon
  • Salt - as required
  • 1 each of whole spices - cardamom, cinnamon, Clove
  • 3 cups - water
  • 1 tbsp - Ghee
  • For garnishing :
  • 1/4 cup - deep fried Onions
  • few roasted cashews
  • few chopped finely coriander
  • How to Make Jackfruit Biriyani (Kathal Biriyani):

    1. Wash and soak the rice in the water for 30 minutes.
    2. Now in the pressure cooker or in the heavy bottom vessel heat some oil. Add the whole spices.
    3. Add onions and saute till light brown then add ginger, garlic paste.
    4. Add tomato. Once they get mashed well, add chopped kathal and green chilli to it.
    5. Then add yogurt, chilli powder, masala powder, lemon and curd one by one.
    6. Saute until the oil separates out from this mixture.
    7. Now add the chopped mint and half of chopped coriander leaves.
    8. Add rice, check for salt, mix well and then add boiling water.
    9. Close the lid and when steam comes out, put the whistle and turn to very low flame and switch it off after 10 minutes.
    10. If you are using a heavy-bottomed vessel, just close with the lid when all the water is absorbed by the rice, switch of the flame and after 5 minutes, mix slightly with spatula.
    11. Once it is done let it set for another 15 to 20 minutes.
    12. Now open the lid, mix slowly with spatula or fork.
    13. Garnish with remaining coriander leaves, onions, cashews and add ghee.
    14. Serve with boiled egg and raita.
    15. Recipe courtesy: Dishes from My Kitchen
    16. http://www.dishesfrommykitchen.com/



     

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