Raw Jackfruit Biryani Recipe | Easy Kathal Biryani
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Raw Jackfruit Biryani Recipe | Easy Kathal Biryani | Panasakaya Biryani - Jackfruit Biryani is a beautiful recipe for parties, special days and it is a special wedding recipe. Jackfruit Biryani is unique and here is a detailed recipe with images and video.
Jackfruit biryani is a Tamil Nadu wedding special recipe. It travelled to Andhra and came with a few changes along the way. I am making the Tamil Nadu version of the recipe.
I had first eaten this Biryani when I attended a wedding in Chennai. That fragrance and taste made me eat again and again. And I never forgot that taste. I had subsequently tasted this recipe in Andhra weddings too. It was tasty but not the way it was in Tamil Nadu.
In Tamil Nadu-style Jackfruit Biryani, they definitely use the Beans. In Andhra Biryani, there isn't much use of Beans. I am making the Tamil Nadu style Biryani right now.
If you use the measures I have suggested for this recipe, it may be a little spicy. Those who like lesser spice can reduce the quantity of Cloves, Star Anise, Pepper and Fennel Seeds.
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Tips
Jackfruit :
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I have used frozen Jackfruit pieces. In summers, you can get raw Jackfruit pieces; After summer, you can find frozen Jackfruit pieces in most supermarkets.
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If you soak the Jackfruit pieces in Buttermilk for 30 minutes before frying, then the details won't turn black.
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Fry the Jackfruit Pieces well but do not mash them in the Oil or they become a paste by the time the Rice is cooked.
Double Beans:
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In Tamil Nadu wedding recipes, they use Double Beans soaked overnight. I have done that too. They add great taste to the Biryani.
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If you are not using the Double Beans, reduce the water by half a cup.
Masala Paste:
Roast the Spices and then make them a smooth paste.
Oil:
This recipe needs more Oil. Only then it is tasty, or you won't get the taste even though you may follow the rest of the instructions diligently.
Biryani Vessel:
The vessel has to be thick-bottomed only. Or the Biryani will crust at the bottom and burn.
Raw Jackfruit Biryani Recipe | Easy Kathal Biryani - Recipe Video
Raw Jackfruit Biryani Recipe | Easy Kathal Biryani
Prep Time 5 mins- Cook Time 20 mins
- Resting Time 30 mins
- Total Time 55 mins
Servings 6
Ingredients
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For Masala Paste
- 1 tbsp Pepper
- 6-7 Cardamoms
- 6 - 7 Cloves
- 2 Star Anise
- 1 Inch Cinnamon Stick
- 1 Mace Peel
- 1 tbsp Fennel Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 Biryani Leaf
- 1 Black Stone Flower
- 1 Inch Ginger
- 7 - 8 Garlic cloves
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For Biryani
- 4 tbsps Oil to fry Jackfruit pieces
- 1/2 cup Oil for Biryani
- 300 gms Jackfruit pieces
- 1 cup Double Beans (soaked overnight)
- 3 Cardamoms
- 1 Inch Cinnamon stick
- 1 tsp Cumin Seeds
- 4 Cloves
- 1 Star Anise
- 200 gms Sliced Onions
- 4 Sliced Green Chillies
- Grated Mint Leaves - small bunch
- Grated Green Coriander - Small bunch
- Salt
- 1/2 tsp Turmeric
- 1.5 tsp Mirchi Powder
- 50 ml Water (For the Masalas)
- 1/2 cup Milk
- 1/2 cup Whisked Curds
- 5 cups Hot Water
- 2.5 cups Basmati Rice
- 1/4 cup Ghee
- 1 Lemon
Instructions
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Roast all the spices in a pan until they give out the aroma. Add the Ginger Garlic paste to the mix. Grind them to a smooth paste.
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In a pan, add 4 tbsp of Oil and heat it. Add the Jackfruit pieces and fry until they become a little soft and turn golden. Set aside.
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Heat Oil in a thick bottomed vessel, roast Cardamoms, Cloves, Cinnamon, Star Anise and Cumin Seeds.
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Add sliced Onions and Green Chillies, and Salt and cook until they become soft.
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Add Double Beans to the Onions and cook until soft.
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Add Tomato pieces, Mint and Green Coriander, Turmeric, Mirchi and Masala Paste, add 50 ml Water and fry until oil separates.
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Add the Jackfruit pieces, whisked Curd, Milk and Lemon Juice and cover and cook until Oil separates.
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Now add Basmati Rice and mix carefully until Rice is coated with Spices. Add hot water, cover and cook for 10 minutes on a high flame.
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After 10 minutes, the Biryani would be cooked to 80%. Then if you stir the Biryani a little, the steam is let out. Then add Ghee and cover it.
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Then shift the vessel on to a flat Dosa pan and let cook on a low flame for 10 minutes. Switch off and let it rest for 30 minutes. Then mix it from the bottom with a flat spoon.
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This spicy Jackfruit Biryani tastes excellent when accompanied by a cool Raita.
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