• 08
  • Jun
By Bhushan Oils

Explore the Delicious Recipe of Kathal Biryani


Kathal biryani is the most amazing one-pot meal for vegetarians who have always wanted to know what biryani means. Raw jackfruit is great for diabetes. Jackfruit, being a fibrous fruit, leaves its own amazing juicy flavours in the rice, giving it an awesome aroma and flavour in its own unique vegetarian version.
Let's explore with the very first recipe blog by Bhushan Oils and Fats, the leading cooking oil manufacturer in India, the ultimate recipe to cook this dish.


Origin of Biryani

The exact origins of biryani are debatable, but it is believed to have originated in the Indian subcontinent. It was initially developed as a complete, one-pot meal for soldiers and travellers due to its nutritious and flavourful nature.


The Evolution of Biryani

Biryani was influenced by culinary traditions such as Persian, Turkish, and Arab cuisines. The Mughals, who ruled India for centuries, were instrumental in popularising and improving biryani. They infused the dish with fresh ingredients, techniques and flavours.


The Tale of Multiple Variations

Biryani has evolved differently in various regions of India and neighbouring countries. For example, Hyderabadi biryani is known for its rich flavors and the use of basmati rice and meat, while Lucknowi biryani is specified by its fragrant aroma and delicate taste.


Ingredients
For the Jackfruit Marinade
  • 2 cups young jackfruit, cut into bite-sized pieces (canned or fresh)
  • 1 cup yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder.
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

For the Biryani
  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup vanaspati
  • Whole spices (2-3 cloves, 2-3 green cardamom pods, 1 bay leaf, 1-inch cinnamon stick)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon biryani masala powder
  • Salt to taste
  • Fresh cilantro and mint leaves, chopped (for garnishing)
  • Saffron strands soaked in warm milk (for colour and flavour)

Instructions


Marinating the Jackfruit
In a bowl, combine yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala and salt to create the marinade.

Add the jackfruit pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least an hour.

Cooking the Rice
In a large pot, bring water to a boil. Add the soaked and drained rice, along with a pinch of salt.
Cook the rice until its 70–80% cooked. Drain the rice and set it aside.

Sautéing the Onions
In a separate large pot, heat the Jiwan Dhara Mustard Oil over medium heat.
Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

Preparing the Biryani Base
To the remaining onions in the pot, add the whole spices (cloves, cardamom, bay leaf, cinnamon) and cumin seeds. Sauté until aromatic. Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and vanaspati starts to separate.

Layering the Biryani
Spread half of the marinated jackfruit over the tomato-onion base in the pot.
Sprinkle red chilli powder, turmeric powder, biryani masala and salt over the jackfruit layer.
Layer half of the partially cooked rice over the jackfruit and spices.

Repeat the Layering
Add the remaining jackfruit as the next layer, followed by the rest of the rice.

Garnishing and Dum Cooking
Sprinkle the saffron-infused milk, chopped cilantro, mint leaves and the reserved fried onions over the top layer of rice.
Cover the pot with a tight-fitting lid. You can also seal the lid with dough to ensure no steam escapes.
Cook the biryani on very low heat (dum cooking) for about 20–25 minutes. This allows the flavours to meld and the rice to finish cooking.

Final Touches
Once done, remove the pot from the heat and let it sit for 10 minutes before opening the lid.
Gently fluff the biryani with a fork to mix the layers and serve it hot.

Since You Have Made It This Far, Here Is A BONUS You Should DEFINITELY Know About
Did You Know that raw jackfruit is excellent for treating diabetes? The glycemic load of raw jackfruit is found to be much lower than that of rice and wheat. This means that substituting a cup of raw jackfruit for a cup of rice or two rotis will result in a less pronounced rise in blood sugar levels. Jackfruit is also a wonderful source of carbs, is high in vitamin C when it is raw and facilitates digestion since it is high in fibre.

Why Bhushan Oils and Fats


Bhushan Oils and Fats is one of the leading edible oil manufacturers in India and offers oils of the highest quality to its customers. All the raw materials for these oils are lab-tested to ensure that the product from start to finish is of the highest quality.
Besides that, the company has its own state-of-the-art manufacturing units and produces all of its products, including oils, there. With the company's in-house manufacturing and packaging, it ensures that all its products are adulteration-free and available to its trusted customers at a minimal price.
Indulge in the flavourful and aromatic Jackfruit Biryani, enhanced with the rich taste of vanaspati. Enjoy it with your favourite raita or chutney!