Kathal Biryani

1. 1

   Step 1

   • a.Preparation and Marination
   • b.Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Cut the raw jackfruit into 2-inch pieces.
   • c.In a pressure cooker, add the jackfruit pieces, 1/2 cup of water, and 1/2 tsp of salt. Cook for 1 whistle. Release the pressure, drain the jackfruit, and let it cool slightly.
   • d.In a large bowl, combine the cooked jackfruit, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 2 tsp biryani masala.
   • e.Mix thoroughly to ensure all jackfruit pieces are well-coated. Cover and let it marinate for at least 1 hour (or up to 4 hours in the refrigerator).
2. 2

   Step 2

   • a.Prepare Birista and Parboil Rice
   • b.While the jackfruit marinates, prepare the birista. Heat 1 cup of oil in a deep pan or kadai. Add the 2 thinly sliced large onions and fry on medium-high heat for 12-15 minutes, stirring frequently, until they are golden brown and crisp. Remove with a slotted spoon and spread on a paper towel to drain excess oil.
   • c.In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 1.5 tsp of salt.
   • d.Drain the soaked basmati rice and add it to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked (al dente). The grain should break when pressed but still have a firm core.
   • e.Immediately drain the rice in a colander to stop the cooking process and set aside.
3. 3

   Step 3

   • a.Cook the Jackfruit Masala
   • b.In a heavy-bottomed pot (handi) suitable for dum cooking, heat 2 tbsp of ghee over medium heat.
   • c.Add the 1 finely chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • d.Add the slit green chilies and sauté for another 30 seconds.
   • e.Pour in the tomato puree and cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.
   • f.Add the marinated jackfruit along with the entire marinade. Add 1/2 tsp of salt. Mix well and cook for 10-12 minutes, stirring occasionally, until the gravy has thickened and the jackfruit is well-integrated with the masala.
4. 4

   Step 4

   • a.Layer and Dum Cook the Biryani
   • b.Soak the saffron pinch in 2 tbsp of warm milk and set aside.
   • c.Lower the heat to a minimum. Spread half of the parboiled rice evenly over the jackfruit masala in the pot.
   • d.Sprinkle half of the fried onions (birista), half of the chopped mint, and half of the chopped coriander leaves over the rice layer.
   • e.Carefully spread the remaining rice to form the top layer.
   • f.Garnish with the remaining birista, mint, and coriander leaves. Drizzle the saffron-infused milk and the remaining 2 tbsp of melted ghee all over the top.
   • g.Cover the pot with a tight-fitting lid. To create a perfect 'dum' seal, you can line the rim with dough or place a heavy object on the lid.
   • h.Cook on high heat for the first 2 minutes to build up steam, then reduce the heat to the lowest possible setting and let it cook for 20-25 minutes.
5. 5

   Step 5

   • a.Rest and Serve
   • b.Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This allows the flavors to meld together and the rice to finish cooking in the residual steam.
   • c.Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
   • d.Serve hot with a side of cooling raita or a tangy salan.

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