Kathal biryani is made with unripe, tender jackfruit which is known as pala moose in tamil. I have made it in pressure cooker. This kathal biryani recipe turns out spicy and delicious. The texture of pala moose goes well for a biryani.I am trying kathal biryani for first time. I have tasted this once in Punjab grill here in Singapore. It was really good, from that time, I wanted to buy and try it out. Finally made it few months back for Aval Vikatan. Everyone at home loved it.
How to make kathal biryani full video :
Do try it out when you have this in season. Make sure to choose tender jackfruit without big seeds. Do check out mytender jackfruit curry recipe.
Kathal biryani recipe
Recipe Cuisine:Indian | Recipe Category: Lunch
Prep Time: 25 mins | Cook time: 30 mins | Serves: 3
Prep Time: 25 mins | Cook time: 30 mins | Serves: 3
Click here for cup measurements
Ingredients
Basmati rice - 1 & 1/2 cup
Unripe jackfruit , chopped - 2 cups
Onion - 2
Tomato - 1
Curd - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Biryani masala - 1 & 1/2 tsp
Green chillies - 3 - 4
Mint leaves - 15
Coriander leaves, chopped - 3 tbsp
Oil for deep frying
Salt - As needed
Cashew nuts - 8
Cinnamon - 1 inch piece
Cloves - 2
Garlic - 8 flakes
Ginger - 1 inch piece
Ghee or oil - 5 tbsp
Bay leaf - 1
Cardamom - 2
Shahi Jeera - 1 tsp
Unripe jackfruit , chopped - 2 cups
Onion - 2
Tomato - 1
Curd - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Biryani masala - 1 & 1/2 tsp
Green chillies - 3 - 4
Mint leaves - 15
Coriander leaves, chopped - 3 tbsp
Oil for deep frying
Salt - As needed
To grind
Cashew nuts - 8
Cinnamon - 1 inch piece
Cloves - 2
Garlic - 8 flakes
Ginger - 1 inch piece
To temper
Ghee or oil - 5 tbsp
Bay leaf - 1
Cardamom - 2
Shahi Jeera - 1 tsp
Kathal biryani recipe Step by step instructions:
- Soak basmati rice in water for 30 mins atleast. Thinly slice onion ( you can use vegtable slicer we use to slicec chips etc.) Finely chop tomatoes and keep all other ingredients ready.
- Grind the items given under 'To grind' table with very little water to a fine paste.
- Choose young, tender unripe jackfruit. Peel the skin off (green thorny part) and chop into thin strips.Deep fry these pieces in oil, until golden.
- Drain in a kitchen towel. Heat a small pressure cooker with oil/ ghee.
- Temper with items given under ‘To temper’ table in order. Add sliced onion. Fry till golden.
- Add ground paste and fry until oil separates.
- Add tomato, salt, biryani masala powder, green chilli and turmeric.
- Fry until tomatoes become soft. Add mint leaves, coriander leaves and mix.
- Add curd and fry for 2 more minutes.
- Add the fried jackfruit. Cook covered until oil floats on top.
- Add rice completely drained from water. Add 1 & 3/4 cup water, salt and mix. Bring to boil . Let it boil for 2 mins.
- Cook covered with cooker lid (I do with the pressure valve). Keep the flame low and cook for 14 minutes. You can keep over a dosa pan too if you cant put flame in low. Mix in between to prevent burning at the bottom. After 14 mins of cooking, open the cooker, add chopped coriander leaves and mix gently.
Tips
- Mixing in between once ensures even cooking and prevents from burnt bottom, but make sure to do briefly and gently without breaking the rice.
- Using an indolium cooked gives biryani without much burnt bottom. Mine is stainless steel but I make sure to keep the flame lowest and this prevents burnt bottom.
- Add spices enough to balance the taste.
Serve hot with onion raita the best or even you can add a vegetable kurma as side dish.
