Dum Kathal Biryani

I learned this biryani only to get a feel of how chicken cooks in a biryani. Ideally the kathal pieces need to be deep fried in oil, but I sautéed it as I do not like deep frying. When you bite into the jackfruit pieces, you will get a shredded texture like how you get in chicken.

Prep Time: 1 hr

Cook Time: 1 hr 30 mins

Ingredients

• 2 cups Jackfruit pieces cubed (vegetable and not fruit)

• 1 tbsp + 1 tbsp Ghee

• 2 Sliced onions

• 2 Finely chopped tomatoes

• 3 Slit green chillies

• 1 tbsp Ginger garlic paste

• 1/2 cup Beaten curds

• 1 cup Finely chopped coriander leaves

• 1/2 cup Finely chopped mint leaves

• 4 tbsp Biryani or garam masala

• Salt to taste

• 2 cups Basmati rice

• 5-6 Saffron strands soaked in 1/2 cup warm milk

• a dollop Butter

Instructions

1. In a saucepan take oil and shallow fry kathal pieces, drain in a tissue and keep aside

2. In the same saucepan remove the oil and add the ghee

3. Saute the onions till light brown

4. Add the ginger garlic paste, green chillies and fry for 3 mins

5. Add the chopped tomatoes and saute till it becomes mushy

6. Add the biryani masala, salt and mix well

7. Add half coriander leaves, mint leaves and the curd and saute for another 2 mins

8. Add the kathal pieces, cover and cook till the masala sinks into the kathal pieces, keeping it moist.

9. Cook the rice with salt till 3/4 done

10. In a rice cooker, add half the kathal mixture, spread half the rice

11. Add half the saffron milk, sprinkle biryani masala and half the coriander leaves

12. Repeat another layer of all the above and add a dollop of butter on top

13. Seal the cooker with an aluminum foil and cook for half hour

14. Serve hot with raita of your choice