Hyderabad Style Kathal Dum Biryani | Raw Jackfruit Biryani

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Kathal ki Biryani is a wonderful and interesting vegetarian take on the otherwise non-vegetarian biryanis usually made using animal meat such as chicken and mutton. Slow cooked or as said, "DUM COOKED" in a typical Hyderabadi style, it comes out really delicious with all those meaty textured pieces of kathal or raw jackfruit giving a feel of a typical non-veg biryani to all the vegetarians. Along with kathal, it is the melange of fresh spices and home made biryani masala that makes this biryani a real keeper. I must say, if you love jackfruit, then this recipe is a must-try.






Jackfruit is an exotic fruit native to South India. Its meaty texture compared to shredded animal meat, makes it an ideal substitute for vegetarians. However, having said that, peeling, cutting and chopping of jackfruit can be a real tedious and messy job due to its sticky gel/milk that it secretes when cut. This milk secretion can cause severe itching on the hands. Therefore. I normally try to get hold of the pre-cut jackfruit pieces which are easily available in markets these days in small packages. Just in case, you are not able to get the pre-cut pieces, apply some mustard oil on your hands before chopping up the jackfruit. 






INGREDIENTS

  • Kathal/ Raw Jackfruit, cut into bite size chunks - 300 grams
  • Long grain aged basmati rice - 1 and 1/2 cups
  • Thinly sliced onions - 1 cup
  • Finely chopped onions - 1 cup
  • Slit green chilies - 3 to 4
  • Mint leaves - a handful
  • Ginger paste - 1/2 tbsp
  • Garlic paste - 1 tbsp
  • Whisked curd - 1 cup
  • Salt - to taste
  • Turmeric powder - 1/2 tsp + 1/4 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Red chili powder - 1 to 2 tsp
  • Biryani masala (given below) - 2 tbsp
  • Ghee - 2 tbsp
  • Cooking oil - 1/2 cup
  • Milk - 1/2 cup + 1/4 cup
  • Saffron strands - 10 to 12
  • Kewra water - 2 to 3 tsp 

BIRYANI MASALA

  • Whole coriander seeds - 2 tbsp
  • Caraway seeds/ shahi jeera - 1 tbsp
  • Nutmeg - 1/4 a piece
  • Mace - 1 blade
  • Saunf - 1 tsp
  • Star Anise - 2
  • Cinnamon - 1 inch stick
  • Green cardamom - 5 to 6
  • Black cardamom - 1
  • Black pepper corns - 8 to 10
  • Cloves - 3 to 4
  • Whole dried red chilies - 2 to 3
  • Bay leaves - 2 to 3





METHOD

PRE PREP

  • In a pan, dry roast all the dry spices given under biryani masala section on low heat until just fragrant.
  • Cool down and grind to a fine powder. Keep aside.
  • Wash and soak the rice in enough water for half an hour.
MAKING THE KATHAL JHOL
  • Bring 4 to 6 cups of water to a boil. Add in some salt and 1/4 tsp of haldi powder.
  • Add the kathal pieces and boil for 8 to 10 minutes.
  • Drain out the kathal on kitchen towel and keep aside.
  • In a kadhai, heat 1/2 cup of oil. Add the thinly sliced onions in batches and fry on medium-low heat until they just start turning brown.  
  • Drain out the onions on kitchen towel. They will keep cooking in their residual heat and would turn crisp on cooling. Keep aside.
  • In the same oil, add the boiled kathal pieces in batches and fry until they turn golden on all sides.
  • Drain them out and keep aside.
  • In the same kadhai, add the chopped onions and cook on medium until they turn golden brown. Add some oil, if needed.
  • Add the ginger and garlic paste and saute for 2 to 3 minutes.
  • Turn the flame to lowest. Add some salt, turmeric powder, red chili powder, garam masala powder, coriander powder and about 2 tbsp of freshly ground biryani masala.
  • Cook the spices with onions for 20 to 30 seconds or until you see specs of oil.
  • Add the whisked curd. Stir continuously and cook the curd with onion masala until oil starts separating.
  • Next add 1/2 cup of milk, cover and again cook until oil starts separating.
  • Add in the boiled and fried kathal pieces. Give a nice stir. Cover and cook for 8 to 10 minutes or until kathal gets fork tender. The biryani jhol is ready. Keep aside.
COOKING THE RICE
  • Bring 6 to 8 cups of water along with a tbsp of ghee, a good amount of salt, 3 to 4 green cardamoms and 2 bay leaves to a boil.
  • Once the water comes to a rolling boil, add in the washed and soaked rice. Cook the rice till 75% done, around 7 to 8 minutes. Immediately strain the rice and spread on a plate. Reserve some rice water aside to be used in the biryani later.
LAYERING OF BIRYANI
  • Let's start with the layering of biryani.
  • In a thick bottomed vessel or handi, spread the layer of cooked kathal (jhol). Add a layer of mint leaves, some fried onions and sliced green chilies.
  • Evenly top the kathal layer with partially cooked rice.
  • Sprinkle some biryani masala, few mint leaves and fried onions.
  • Mix few saffron strands in 1/4 cup of milk. Sprinkle this milk all over the rice.
  • Add a tbsp or two of ghee, a tbsp of kewra water and 1/4 cup of reserved rice water.
  • Cover the vessel or handi with aluminium foil followed by a heavy lid.
  • Place this handi on a hot tawa. Let it cook on high for 5 minutes. Afterwards, switch the flame to lowest and let the biryani cook on dum for 15 to 20 minutes.
  • Turn off the heat after its cooked and let the biryani sit for 10 minutes without opening the lid.
  • Open the lid, gently mix the biryani and serve with raita of your choice. We love devouring it with BURANI RAITA on the side.





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