Kathal Biryani or also can be called Jackfruit Biryani is a mildly spiced dum cooked biryani made with raw unripe jackfruit, also called as kathal in Hindi & Bengali. Gluten-free dish.
|Kathal or Jackfruit||600 g|
|Sliced Onions||150 g|
|Strained Ginger Paste||20 g|
|Strained Garlic Paste||15 g|
|Dhania Powder||9 g|
|Kashmiri Deghi Mirch Powder||6 g|
|Haldi Powder||3 g|
|Vegetables Stock||360 ml|
|Biryani Masala||4.5 g|
|Lemon Juice||30 ml|
(reserve in water for 30 minutes)
|Lemon Juice||15 ml|
|Juliennes Ginger||5 g|
|Thin strips of Green Chillies||as required|
Methods for Preparation
Rub your hands with oil before you begin to handle jackfruit, and thereafter at regular intervals. Then peel, cut into quarters, core, cut into 20 equal-sized cubes and seed. Heat oil in a kadhai, add jackfruit and deep fry over medium heat until lightly golden in color and cooked. Remove to absorbent paper to drain the excess fat. Remove pits from plums, replace them with almonds, and then place them in the cavities created by the removal of the seeds from the jackfruit. Put the yogurt in a bowl, add coriander, Deghi Mirch, and turmeric, and whisk to homogenize.
Heat ghee in a handi or pan, add cumin, stir over medium heat until it begins to pop, add onions, saute until lightly golden in color, add the ginger and garlic pastes, and stir-fry until onions are golden. Remove pan from heat, stir in the yogurt mixture, stir-fry until specks of fat begin to appear on the surface, add stock and salt, bring to a boil, reduce to low heat and simmer for a couple of minutes. Now add the stuffed jackfruit and the biryani masala, stir, cover, and simmer for 2-3 minutes. Remove, add lemon juice, and adjust the seasoning.
Crush saffron with pestle or back of spoon, reserve in 30ml or 2 Tbs of lukewarm water for 5 minutes and then make a paste.
Put all the ingredients in a mortar and pound with a pestle to break the spices, fold in a piece of muslin and secure with enough string for it to hang over the rim of the handi.
Pre-heat to 350°F. To prepare the rice, boil 1.5 litres of water in a pan, add bouquet garni and salt, stir, add rice, bring to a boil, reduce to medium heat, add lemon juice and continue to boil, stirring occasionally, until nine-tenths cooked. Drain and discard the bouquet garni.
Assemble to serve
Put one-third of the rice in a handi, arrange half of the jackfruit and a third of the gravy on top, and evenly spread half the ginger juliennes, green chillies and saffron on the jackfruit. Spread another one-third of the rice, arrange the remaining jackfruit and another third of the gravy on top, and evenly spread the remaining ginger juliennes, green chillies and saffron. Spread the remaining rice, pour on the remaining gravy, place a moist cloth on top, cover with lid and seal with atta dough. Now cook until steam starts seeping out of the dough. Remove.
Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, remove the lid, and serve from the handi.
Cuisine from Imitiaz Qureshi.