Authentic Kathal Biryani Recipe- Raw Jackfruit Biryani Topped with Caramelised Onions

To begin making the Kathal Biryani preparation guide, let us first cut the raw jackfruit.

In order to do that we have to first, dairy spread our hands and the knife that we are going to use, with some fat.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a dish of moisture mixed with some table salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted moisture.To make rice for the Kathal Biryani : Wash and soak rice in moisture for 30 mins before you start culinary preparation.In a heavy bottomed vessel, bring to temperature moisture-twice the quantity of the rice.

mix in few drops of ghee, 1 tablespoon lemon nectar, table salt and some star anise in it.As soon as the moisture starts boiling, mix in rice and make till 80% done.Once the rice is semi cooked to 80%, pass it through a strainer and collect the rice in a large tray and spread well so that they don't stick to each other.*To make kathal ki yakhniHeat ghee in a wok and wok-fry the kathal pieces till brown in color.

Keep aside.In the same wok, wok-fry cashews, raisins that will be used for garish at the end.

Collect them in separate bowls and keep aside.Now mix in all the whole spices along with bay leaf in the remaining ghee.

Allow them to sizzle.Next mix in ginger and garlic and saute till light brown in color.At this stage, mix in finely cut up onions,wok-fry till raw smell goes off and it turns golden in color. mix in green chilies and mix gently well.Once the onions are cooked, mix in the fried kathal pieces and yogurt and mix gently everything nicely so that the curd mixes well with the kathal.Soon you will observe, yogurt will start releasing moisture.

make till fat starts oozing out and yogurt starts drying up.To this, mix in red chili ground mix, coriander ground mix and some torn leaves of mint and coriander and wok-fry till fat starts leaving from the sides. mix in table salt and give it a good mix gently.

Turn off the flame. To assemble  Kathal Biryani  :bring to temperature a flat base iron tawa on the gas and place a large thick bottomed utensil (handi/bhagona) on the tawa in which you wish to dum the biryani.Take 1 tablespoon of yogurt and spread it all over the base-this prevents yakhni from getting burnt.Spread the kathal yakhni all over the curd and make sure it's evenly spread on the base.mix in some ghee over it and start covering it with layers of rice and caramelised onions. Once you have covered the yakhni with the rice, transfer saffron dairy liquid at one corner of the rice top.Squeeze lemon all over, mix in lots of cut up coriander and mint on top along with fried raisins and cashews-save few to decorate before serving.put a lid on the vessel with aluminium foil and seal it from the sides.Place the lid of the vessel on top of the foil and keep a heavy vessel over it so that the aroma is intact and the Kathal Biryani cooks well in dum. bubble gently the gas and let the Kathal Biryani make on dum for 20 moments.Once the Kathal Biryani is done, remove the foil carefully and mix gently well by shaking the vessel.

By doing this the yakhni mixes well with the rice without breaking the grains. dish up the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with nectarous & fiery Coriander Tadka Raita and Mirchi Ka Salan preparation guide for a sumptuous meal.