Raw Jackfruit Dum Biryani/Jackfruit Biryani Recipe/How to make jackfruit biryani/Kathal ki biryani
Who doesn’t like veg biryani right? Paneer, Soya, Mushroom, Mixed veg... the choices are endless! But have you tasted Biryani made of raw jackfruit?! The interesting meat-like texture of raw jackfruit and its ability to readily absorb flavors, makes this Biryani taste absolutely amazing! Try it!
Yield: 7-8 servings
Fresh Garam Masala for Biryani
Cinnamon stick pieces... 4, 2 inch pieces
Star Anise... 2 pieces
Bay leaves... 2 medium size
Green Cardamoms... 25
Mace or javitri... 2 cm piece
Raw Jackfruit… (blanched) 900g
Basmati rice… 700g
Thinly chopped onion… 200g
Fresh garlic paste...2 tablespoons
Fresh ginger paste...1.5 tablespoons
Chopped coriander leaves... 1 cup
Chopped mint leaves... 1 cup
Fresh lime juice ... 6 tablespoons
Green chilies... (slit) 10
Plain unsweetened yogurt… 6 tablespoons
Cumin seeds (plain jeera)... 1/2 teaspoon
Shahi Jeera... 1/2 teaspoon
Turmeric powder... 1/2 teaspoon
Coriander powder...2 teaspoons
Kashmiri red chili powder... 1 tablespoon
Normal Red chilli powder...2 teaspoons
Saffron... 1/4 teaspoon
Rose and Kewra essence... 1 drop each
milk... 3 tablespoons
red and orange food color... a pinch each
Ghee... 5 tablespoons
Salt... to taste
Soak the rice for at least 30 minutes before you start cooking
Blanch the jackfruit pieces in boiling water till they turn slightly soft. This would take anywhere from 5 minutes to 25 minutes depending on how soft your jackfruit is. Drain the water
Marinating the blanched jackfruit pieces
To the blanched jackfruit pieces add half a teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 tablespoon of kashmiri red chilli powder, 2 teaspoons of normal red chili powder, 3 teaspoons of the fresh garam masala powder,1 tablespoon of fresh lime juice, six tablespoons of plain unsweetened yogurt (beat the yogurt nicely till it's smooth and then add it in),10 slit green chillies and 2 teaspoons of salt.
Mix this thoroughly, make sure that all the jackfruit pieces are nicely coated with the masalas
Let this marinate for 30 minutes at least
Making biryani colors
Take around 3 tablespoons of milk. To this add a pinch or 1/4 teaspoon of saffron, one drop of rose essence and one drop of kewra essence
Add a pinch of orange food color. Mix that well and divide half of it into another cup. To that add some red food color.
Cooking the jackfruit
Set a pan on medium heat and add around 2 tablespoons of oil.
Add the sliced onions. Sprinkle some salt so the onions cook faster. Stir fry the onions till they turn nice and dark brown in color. This should take approximately 10 to 12 minutes.
Once it's done take out around 1 tablespoon of onions, this is for garnish.
Move the rest of the onions to one side of the pan and turn down the heat to low.
Add 2 tablespoons of ghee
Once the ghee melts add in cumin seeds and shahi jeera.
Once they start to splutter add 90% of the ginger paste and 90% percent of the garlic paste.
Stir fry them in the ghee for around 30 seconds and then mix the onions in.
Add in the marinated jackfruit.
Turn up the heat to medium, mix well and then stir fry the jackfruit pieces till they brown nicely. This should take around 10 to 15 minutes.
Add enough salt so that the jackfruit pieces taste a little salty. This is going to be mixed with a lot of rice that's why it should be a little salty.
Turn down the heat and add 3/4 of the chopped mint leaves and 3/4 of the chopped coriander leaves.
Add 1 tablespoon fresh lime juice and 1 tablespoon of ghee and give everything a good mix
Cooking the rice
Take approximately 4 liters of water in a pot.
Add enough salt to this water such that it tastes like sea water. This is a very important step if you want your biryani to be really flavorful.
Around 8 to 9 teaspoons in 4 liters of water should be enough
Add in the remaining fresh lime juice, the remaining garlic paste, the remaining ginger paste, around two teaspoons of the fresh garam masala and a splash of oil.
Make sure not to add too much oil if not, the rice grains are going to be greasy
Once the water starts to boil add in the pre-soaked rice
Cook the rice till it's 90 percent done.
This should take around 15 to 20 minutes You will know when the rice is 90 percent done when the grains look nice and long, the grains break easily but are not pasty.
Setting up the biryani
Take any flat pan and then place the biryani pot over it. This step is important because it prevents the jackfruit pieces from burning easily.
Now quickly spread the steaming hot white rice on the jackfruit pieces.
Even out the surface with a spatula. Sprinkle around 3 tablespoons of water so the top layer of rice cooks well.
Add in the remaining ghee and spread it evenly
Evenly distribute the biryani colors
Garnish with the remaining fried onions and the mint leaves and coriander leaves
Cover this pot with a tight fitting lid. Make sure to close the vent. I use a clove to do this
Cook this the rice is cooked through completely.I usually cook this biryani for around 10 minutes on medium heat and then I turn down the heat to low and cook it for another 15 minutes.
Make sure to serve the bottom layer of rice and then top it with some of the top layer of rice
Hope you enjoyed the recipe! Let me know!
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