Monday, 4 April 2016

Kathal/Raw Jackfruit biryani

Kathal/Raw jackfruit has always been my favorite one and a very interesting fruit.  It is a lovely substitute to meat , also an easy produce which can adopt to whatever style u cook it, southindian or northindian ..The flesh of kathal is starchy, fibrous and a source of dietary fibre..  This is a very popular produce of kerala, goa, odisha, srilanka, coastal karnataka and tamil nadu.

The word jackfruit comes from Portugese Jaca which in turn is derived from the malayalm language term, chakka and has played a significant role in Indian agriculture for centuries.. 

The culinary items made out of this wonder is plenty and today am gonna share with u all a lovely preparation of kathal biriyani.. Its simple to make and yummilicious tooo.. Lets start.. 

Ingredients :  (for two - four people)

Kathal/Raw jackfruit  - medium - 1 
Basmati Rice  -  1 cup - 1.5 cups
oil  - 2-4 tbsp
Ghee -  2- 4 tbsp
(adjust the ghee and oil accordingly)
Onion - 2 -3 medium chopped
Tomato - 1-2 sliced
Carrots & Peas - 1/2 cup 
Green chillies - 3-4
coriander leaves and pudhina - a handful
yogurt.curd  -  1/2 cup

Whole masalas: 
Cinnamon - 1 stick
Bay leaves - 2
Cloves - 3
Green cardamom - 3
Kal paasi - a pinch
Black cardamom - 1-2 (optional )
Shahi jeera - 1 tsp
Fennel seeds  - 1tsp
Maceflower - a pinch(optional )

Powdered Masalas :
Red chilli powder - as required ( i used 1 tbsp )
Biriyani masala - 1/2 - 1 tbsp
Coriander powder - 1 tsp
Garam Masala - 1tsps
Salt as required

kathal/raw jackfruit biriyani

kathal/raw jackfruit biriyani

Method : 

Wash the rice well and soak it in fresh water for 30 mins

Cut the outer skin of jackfruit.. Now cube them into bite sized pieces, wash them well and fry them till golden brown

Cut 'em into these sizes 

After frying set them on a paper towel aside 

In a pan, add oil and ghee and temper them with the whole spices, cinnamon, cloves, bay leaves, cardamoms, fennel seeds, shahi jeera, kal paasi and mace flower,  fry for 30 secs. 

Now add the sliced onions, green chillies, fry them till the onion changes it color to slightly brown. add green chillies to it.. Saute it for a min

Now add ginger garlic paste, saute for a min or two .

Add the fried jackfruit, chopped tomato, carrot and green peas, 

Now time to add in our powdered masalas - red chilli powder, biriyani masala, garam masala, coriander powder and salt as required for the biriyani. Saute them for a min, 

Mix in coriander and pudhina leaves

Sim the stove and now add in curd, mix well

Now add water (1:2 rice : water proportion ) , increase the heart and  leave it to boil

Once the bubbling starts, add in the washed and soaked rice 

Cook at high flame for ten minutes, check after ten minutes .

Simmer for 5-10 minutes check in between..

Turn off the flame, uncover the pan after ten minutes, then fluff it with a fork very gently.

Add some ghee and give it a mix . Garnish it wish some freshly chopped coriander leaves.. 

Serve hot and yummy kathal biriyani with onion raita..   

Enjoyyy and Happy Cooking.. 

Recipe Source :

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