Basmathi rice- 2cups
Saras boiled tender jackfruit- 500 g
Saras biriyani masala- 2 tablespoons
Chilli powder- ½ tablespoon
Turmeric powder- ¼ tablespoon
Coriander powder- 1 tablespoon
Garam masala- ½ tablespoon
Ghee- 2 tablespoons
Thinly sliced onions-4
Finely chopped ginger – one big piece
Finely chopped garlic- 6 cloves
Green chillies- 2
Bay Leaves- 2
Cardamom- 2
Cloves- 4
Cinnamon- 2
Star anise- 2
Shah Jeera- 1 teaspoon
Curd- 1 cup
Mint leaves-¼ cup
Coriander leaves-½ cup
Saffron Strands- soaked in ½ cup milk
Oil- 2 tablespoons
Cashew nuts- ¼ cup
Raisins- ¼ cups
Method of Preparation
Take 2 cups of good quality Basmathi rice, wash and leave it to drain.
In a pan pour 2 tablespoons of oil. Fry some cashew nuts and raisins. In the same oil fry
some sliced onion. Keep it aside.
In another vessel pour around 4 cups of water. Add 1 tablespoon of ghee, shah jeera,
cloves, cardamom, cinnamon, star anice, and bay leaves in the prescribed quantities. Put salt to
taste. Add rice to this and cook until it is 70% done. Drain the water. Spread the rice on a plate.
Take a pan of large size and pour 1 tablespoon of ghee. Saute the above mentioned quantities
of finely chopeed ginger, garlic, onion and green chillies. Into this add 2 tablespoons of Saras
biriyani masala along with ¼ tablespoon of turmeric powder, 1 tablespoon of coriander powder, ½
table spoon of chilli powder and ½ tablespoon of garam masala. Mix it with Saras boiled tender
jackfruit. Pour one cup of curd and cook the entire contents for about 5 minutes. Add some mint and
coriander leaves. Put the flame off.
Spread the cooked rice evenly over the jackfruit masala. Sprinkle the saffron mix over the
rice. Cover it with a lid. Make dum. Place the pan over a nonstick dosa thava and dum cook the
biriyani in low flame for 20 minutes. When it is done wait for 5 minutes. Then break the dum and
mix the rice and gravy slightly. Garnish with fried onion, cashew nuts, raisins, chopped mint and
coriander leaves. Your Kathal Biriyani is ready to serve.
Note – Make dum by mixing 2 cups of maida with 1½ cup of water to get a thick dough. Paste it
around the lid.
