Tuesday, December 6, 2016

Kathal biryani recipe, Unripe jackfruit biryani

unripe-jackfruit-biryani
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 my tender jackfruit curry recipe.
kathal-biryani

Kathal biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
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

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:

  1. 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.
  2. Grind the items given under 'To grind' table with very little water to a fine paste.
  3. step-1-kathal-biryani-recipe
  4. 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.
  5. Step-2-kathal-biryani-recipe
  6. Drain in a kitchen towel. Heat a small pressure cooker with oil/ ghee.
  7. step-3-kathal-biryani-recipe
  8. Temper with items given under ‘To temper’ table in order. Add sliced onion. Fry till golden.
  9. step-4-kathal-biryani
  10. Add ground paste and fry until oil separates.
  11. step-5-kathal-biryani-recipe
  12. Add tomato, salt, biryani masala powder, green chilli and turmeric.
  13. step-6-kathal-biryani
  14. Fry until tomatoes become soft. Add mint leaves, coriander leaves and mix.
  15. step-7-kathal-
  16. Add curd and fry for 2 more minutes.
  17. step-8-kathal
  18. Add the fried jackfruit. Cook covered until oil floats on top.
  19. step-9-kathal
  20. Add rice completely drained from water. Add 1 & 3/4 cup water, salt and mix. Bring to boil . Let it boil for 2 mins.
  21. step-10-kathal
  22. 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.
  23. step-11-kathal

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.
kathal-biryani-recipe


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4 Stars(comments):

  1. It is a Kerala delicacy I guess
    I love them
    Thanks for the recipe

    ReplyDelete
  2. Hi. can i know where you got the unripe fruit in singapore? would love to try this recipe

    ReplyDelete
    Replies
    1. It is available in Mustafa (along the vegetables section/ cooler) in packed form - brand is Uncle cooks.

      Delete
    2. Thank you. Will try. 😊

      Delete

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