Veg Kathal Biryani Recipe | वेज कटहल बिरयानी | How to Cook Jack Fruit Biryani | Indian Rice Recipes | India Food Network

This Delicious Veg Kathal Biryani (कटहल बिरयानी) or Jack Fruit Biryani by Neha Mathur is a treat for your taste buds. Its easy and quick so that you can make this at your home. India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers.

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INGREDIENTS
For the Rice:
Long Grain Basmati Rice - 2 cups
Salt - 2 tsp
Water - 4 cups
Tej patta - 2
Green cardamom - 2-3
Cinnamon - 2 inch piece
Cloves - 3-4

For the Masala:
Vegetable oil - 3 tbsp
Ghee - 3 tbsp
Raw Jackfruit / Kathal - 500 g
Shahi Zeera - 1 tsp
Onion - 1 and ½ cup ( Thinly sliced )
Ginger - 2 tsp ( Finely chopped )
Green chilli - 3-4 ( Slit into half )
Yogurt - 1 cup
Red chilli powder - 1 tsp
Garam masala powder - ½ tsp
Fresh mInt - 2 tbsp ( Chopped )
Fresh coriander - 2 tbsp ( Chopped )
Salt to taste

For garnishing:
Golden Fried onions - ½ cup
Mint leaves - 2 tbsp ( Chopped )
Cashew nuts - 10-12 ( fried until golden )
Raisins - 15-20
Saffron - 10-15 strands soaked in 1 tbsp milk

INSTRUCTIONS
For the Rice
Wash the rice and soak in enough water for 30 minutes.
Drain the water and add the rice in a heavy bottom pan along with 4 cups of water, salt, tej patta, green cardamom, cinnamon and cloves.
Cook the rice until it is 80% done.

For the masala:
Heat oil in a pan
Once the oil is hot, add jackfruit and fry until golden brown.
Remove from the pan and keep aside.
In the same pan, add ghee.
Once the ghee is hot, add shahi zeera and onion and fry until onion is golden brown.
Add ginger and green chillies and fry for a minute.
Add yogurt, red chilli powder, garam masala powder and fried jack fruit and fry for 3-4 minutes.
Add mint, coriander and salt and cover and cook the jackfruit until it is done.
Add little water if required.

Assembling the Biryani:
In a heavy bottom pan, add the jackfruit masala.
Sprinkle some golden fried onions, mint leaves, cashew nuts and raisins.
Cover with cooked rice.
Top with the remaining golden fried onions, mint leaves, cashew nuts, raisins and saffron soaked in milk.
Cover the pan tightly and cook on very low heat for 10-15 minutes.
Remove the pan from heat and let it rest for another 10 minutes.
Fluff with a fork and serve hot with raita.