JACKFRUIT BIRYANI | KATHAL BIRYANI
A unique meat-free alternative to traditional biryani, Jackfruit Biryani deliciously combines raw jackfruit, Basmati rice and spices. Also known as Kathal or Panasakaya Biryani, the distinctive amalgamation of aromas and textures makes this dish immensely appetizing. Serve with raita and savor on a lazy weekend with the family.
Servings: 5
Calories: 424kcal
Ingredients
FOR MARINATION
- 250 grams Raw jackfruit/ kathal
cut in small chunks
- 1 tomato chopped
- 3-4 green chillies, slit length-wise
- 1/4 cup mint/ pudina leaves washed
- 2 tbsp ginger garlic paste
- 100 grams yogurt or dahi (can be substituted with kefir or cashew cream for vegan version)
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 3/4 tbsp lemon juice
- 1 tsp salt
- 1.5 tbsp oil
FOR BIRYANI RICE
- 2 cups Basmati Rice
- 2 strands mace/ javitri
- 3-4 cardamom/ elaichi
- 3-4 cloves/ laung
- 2-3 bay leaves/ tejpatta
- 1 inch cinnamon stick / dalchini
- Water as instructed on rice label
- Salt, to taste
FOR ASSEMBLING
- 2 onions thinly sliced
- 1/2 tbsp oil
- 1 tbsp ghee or clarified butter
- 10-15 strands saffron/ kesar
- 2.5 tbsp milk (omit for vegan version)
- 1 tsp rose water (optional)
- 8 cashewnuts toasted
- 6-8 pista nuts toasted
- Aluminium foil or a towel for covering the dish
Instructions
For Jackfruit Preparation
- First, cook the jackfruit slices with a pinch of salt and ¼ cup water in a pressure cooker for 6 whistles. Alternately, you could boil the pieces in a pot for about 20 minutes, until they are tender. Drain any remaining water and allow to cool.
- Marinate the cooked jackfruit pieces in a bowl using ingredients mentioned above except tomato, namely yogurt, chillies, mint leaves, ginger garlic paste, red chilli powder, turmeric, garam masala, lemon juice and salt. Set aside for 5-10 minutes.
- Next, heat oil in a pan and fry the marinated jackfruit pieces with chopped tomato until they are golden brown and you see a gravy forming. Set aside
For Rice
- First, wash and soak the basmati rice for 10 minutes. Later, drain the water and set aside.
- Meanwhile, set water in a pot or rice cooker to boil. Add mace, cardamom, cloves, bay leaves, cinnamon stick and soaked rice and cook until the grains are about 3/4th cooked. Drain the water and set the partially cooked rice aside.
Assembling Jackfruit Biryani
- Heat oil in a pan and fry the sliced onions until they look sufficiently caramelized and golden brown. Drain oil and set aside.
- Meanwhile, soak saffron strands in milk and rose water
- In a thick-bottomed pot, spread the first layer of rice along with some of the jackfruit gravy and some of the caramelized onions. Sprinkle some ghee.
- Next, spread a second layer of rice. Add some more of the jackfruit gravy and onions.
- Repeat the same steps until all of the rice and jackfruit gravy has been used. Pour the saffron-infused milk. Next, spread some fried onions and toasted nuts. Lastly, drizzle the ghee on top.
- Now, heat a tawa or griddle on medium flame on the stovetop.
- Subsequently, cover the pot with aluminium foil or a moist towel or napkin for a dum arrangement. Take care to not let the towel touch the surface of the biryani. Lastly, place a heavy lid or plate on top of this and place the pot onto the heated griddle.
- Allow to cook for 25 minutes on a low flame.
- Finally, remove from flame and allow the dish to stand for 10 minutes.
- Serve while hot with raita, korma, salan, pickle or papad.
I'd love to hear how this recipe turned out for you, if you tried it. Do post a pic on Instagram and tag #fitfoodiediary in the picture!
Notes
If using canned raw jackfruit pieces, wash thoroughly before use so as to remove excess brine.
For Vegan version, substitute milk with cashew cream or coconut cream and ghee with coconut oil.
If you have allergy to nuts, avoid garnish with toasted cashews and pista nuts.
For Vegan version, substitute milk with cashew cream or coconut cream and ghee with coconut oil.
If you have allergy to nuts, avoid garnish with toasted cashews and pista nuts.
Nutrition
Calories: 424kcal | Carbohydrates: 82g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 587mg | Potassium: 449mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7925IU | Vitamin C: 14.4mg | Calcium: 246mg | Iron: 1.4mg