KATHAL BIRYANI
A delicious Dinner/ Lunch preparation. Kathal Biryani recipe. Authentic Mughlai flavors of your favorite mutton biryani in a Vegetarian Avatar.
Servings Prep Time
4ppl 15min
Cook Time Passive Time
30-40min 20min
Servings Prep Time
4ppl 15min
Cook Time Passive Time
30-40min 20min
Ingredients
KATHAL MARINATION
To Make -Rice -Boiling
Making Kathal /Jack fruit curry (semi dry)
TO ASSEMBLE THE BIRYANI
Instructions
RICE – Boil
  1. Heat water in a deep pan. Add salt and all the other whole spices. Bring it to boil. Add washed rice and cook on medium flame until soft (95% done). Once done, Sieve the rice (drain water) and remove all the whole spices. Keep aside.
Kathal / Jack fruit -Marination
  1. In a bowl, mix all the spices with dahi. Add lemon juice and mix well. In a deep pan, mix together Kathal pieces and curd mix. Let the curd coat all the pieces well. Add fried onions and mix again. Let this sit for 20 min covered.
How to Make Kathal curry
  1. Heat ghee in Kadai, add whole spices ( tej patta, black cardamom, jeera, green cardamom, green chili (optional)
  2. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add jaggery, tamarind paste. Mix well.
  3. Now add the marinated kathal pieces. [ I have used non-fried kathal pieces. If you choose to fry the kathal pieces, then you may skip the marination and follow the process given in the post above]
  4. Cover and cook until kathal is done/soft/oil separates. The curry is ready. You may remove the whole spices now. (Whole spices coming in the mouth while eating biryani is not pleasant, so remove them now.) The Gravy should be dry, donot add too much water or your biryani will be soggy.
Assemble the Biryani -DUM
  1. Take a clay pot or Any deep pan to cook. Place it over a Tawa which we will put over the flame. Add ghee.
  2. First Layer: Rice. Second Layer: Kathal pieces with a bit of gravy along. Add some fried onions now and keep the rest for later. Sprinkle some garam masala. Add some chopped dried apricots and raisins.
  3. Third Layer: Rice again. Place the remaining rice now. Add fried onions, sprinkle the yellow and orange milk with a spoon. Mint leaves Coriander leaves, and sprinkle 1 pinch garam masala.
  4. Cover the lid and put something heavy on top.
  5. Putting on DUM traditionally needs putting a dough rolled on the edge of the pan and then closing the lid. To avoid wastage of dough, I closed the pan with a lid that sealed the pan nicely and put something very heavy to ensure the steam does not comes out. You may choose either of the methods.