Kathal Biryani is an aromatic biryani made on the lines of chicken biryani. The tender, unripe Jackfruit looks and tastes like meat and makes a wonderful party dish.
So this is what I made with the second Jackfruit that Hubby Dear got. I had originally called the dish I shared yesterday as Jackfruit Biryani. However, since I had to struggle to find something for J, I decided I would make another biryani similar to the Junior Kuppanna Style Chicken Biryani. I made few modifications to this preparation, as I can never follow a recipe to T and always modify something. Hubby dear said this was outstanding in taste.
This style chicken biryani is what’s frequently cooked these days and we don’t even bother checking for anything specific as we have been cooking this for some months now. Just to make sure I give the authentic effect of Muslim Biryani with Bread Halwa, I served this biryani with Onion Raitha and Bread Halwa just as in shops.
Kathal Biryani cooked in this method is simply outstanding and tastes awesome. I can vouch as even my kids enjoyed it and couldn’t find much difference in it.
Kathal Biryani is my choice I in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for K in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
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Kathal Biryani | How to make Jackfruit Biryani
For the Jackfruit Marinade
2 cups Jackfruit cooked
1/2 cup Curds / Yogurt
2 tsp Ginger Garlic Paste
1 tsp Cooking Oil
Salt to taste
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 tsp Cumin Powder roasted
A Pinch Turmeric Powder
For the Herb Paste
1/2 cup Mint Leaves
1/2 cup Coriander Leaves
2 nos Green Chillies
1 Star Anise Anasa puvvu
1 Mace Javitri
2 Bay Leaf
1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
For the Biryani
2 tsp Cooking Oil
2 tbsp Ghee
Salt to taste
3 nos Green Chillis
1 cup Onion juliennes
2 cups Seera Samba rice
4 cups Water
1/2 cup Milk
Few strands Saffron
1 tsp Lemon Juice
How to make Junior Kuppanna Style Chicken Biryani
Preparation before Making Biryani
Wash and cut the jackfruit into 1 inch pieces. Pressure cook with a pinch of salt and turmeric powder.
Once the pressure falls, drain the pieces and save the water.
Now marinate with the ingredients listed for marination for 30 to 40 mins
Wash and soak the rice for at least 20 to 30 mins.
Soak the saffron strands in warm milk.
Chop the onions, and slit the green chilies. Keep it aside.
Grind the green chilies, mint and coriander leaves together to a smooth paste
Making the Biryani
In a wide pan, heat oil and ghee, first, add all the whole spices and saute for a couple of minutes.
Then add the onions, green chilies and saute well.
After sauteeing for 5 mins on high, add the mint paste. Simmer and let this get cooked for 5 mins, keep stirring well. Add salt.
Next, add the jackfruit marinade along with all the ingredients. Combine well and simmer till the masala is nicely cooked. This will take about 5 to 7 mins.
When you notice the oil has come out on the sides, add the water and bring to a boil.
Next, add the drained rice and bring to a boil. When the water is almost evaporated, simmer and keep on another pan to do dum cooking.
When the rice is done, add the soaked milk along with saffron over the rice along with 1 tsp ghee and lemon juice.
Switch off and serve with raitha.