Kathal Ki Biryani Ki Recipe in Pressure Cooker | Indian Jackfruit Biryani Recipe 

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How to make Indian Veg biryani recipe
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Biryani is one of the most popular Indian dishes that is said to be originated from the Mughal period and was made using specifically meat. But over the period of time, as veg dishes were more popular and eaten in India, vegetables became a part of biryani and we got Indian vegetarian biryani recipes.

Jackfruit biryani in Pressure cooker

Biryani is a beautiful blend of rice, spices and meat or vegetables. If you are a vegetarian trying to dig into a meal that will instantly uplift your mood and satisfy your craving, then this Indian Jackfruit veg biryani recipe full of flavours is something perfectly right for you. The Kathal biryani recipe will delight your taste buds. It’s made with raw unripe Jackfruit and aromatic spices, this dish can be a party for both vegetarians and non-vegetarians. Here we will make a simple and easy-to-make vegetable biryani recipe from Kathal.

How to make Indian Veg biryani recipe

Kathal is a big source of vitamins, antioxidants, magnesium, potassium and dietary fibre. Its got a meaty texture though not the taste but still that makes it a favourite substitute for meat in any recipe as it absorbs the flavours of other ingredients and spices added to it.

Ingredients used in this Kathal biryani are the same as any veg biryani recipe or mixed vegetable biryani recipe. Indian veg biryani recipes have a lot of variations depending on the regions where they are made because every Indian state or region has their own set of spices which they use, so accordingly taste also differentiates. Like we have famous Hyderabdi biryani, Lucknow biryani And Kerala biryani. These biryani were originally made using meat but now they use the same flavours and spices to make a veg biryani or even Kathal biryani. Take for example in Kerala biryani we find the use of Coconut milk and Curry leaves which we don’t get to see in any other biryani. Let’s take another example in any biryani from Kolkata we get boiled Potatoes, which are absent in biryani’s from other states.

Usually, in biryani go a lot of whole spices but it’s not intentionally made hot and spicy because it serves as a main meal the main course.

Here you will get to know the detailed step-by-step recipe of Kathal biryani and taking that as a guideline you will be able to make any veg biryani in the pressure cooker that helps in the process of making hassle-free dum biryani best cooked slowly on low heat.

A best-serving combination for biryani is Salad and Raita or even Achar.

More Kathal/raw Jackfruit recipes and veg dishes that you would like – Kathal Roganjosh, Kathal 65, Kathal Ghee Roast, Besan Kacche Kele Ki Sabji, Kashmiri Kabuli Chana Palak, Masala Fry Bhindi, No Onion Kashmiri Dhaba Rajma and more.

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How to make Indian Vegetable biryani recipe

Kathal Ki Biryani Ki Recipe in Pressure Cooker | Indian Jackfruit Biryani Recipe 

Special Veg Fruit Biryani
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 366 kcal

Ingredients
  

FOR COOKING RICE

  • 3 Cup Basmati rice
  • 5 Cup Water / Pani
  • 2 Star anise / Chakra phool
  • 1 Bayleaf / Tej patta
  • 1 Black cardamom / Badi elaechi
  • 1 inch Cinnamon / Dalchini
  • 2 Cloves / Loung
  • 1 tsp Salt / Namak
  • 1 tsp Screw pine water / Kevda is jal
  • 1 tsp Rose Water / Gulab jal Optional

FRYING

  • 500 gm Raw Jackfruit / Kathal
  • 5 tbsp Mustard Oil / Sarso tel
  • 2 thinly cut Onions / Pyaz

COOKING CURRY

  • 4 tbsp Oil / Tel
  • 2 Black cardamom / Badi elaechi
  • 2 Bayleaf / Tej patta
  • 1 inch Cinnamon / Dalchini
  • 2 Cloves / Loung
  • 1 tsp Cumin / Zeera
  • 2 Onions / Pyaz
  • 1 tbsp Ginger-Garlic paste / Adrakh-Lasan
  • 1 tsp Salt / Namak
  • 1 tsp Red Chilli powder / Lal mirch
  • 1 tsp Turmeric powder / Haldi
  • 2 tsp Coriander powder / Dhaniya
  • 1/4 tsp green Cardamom powder / Hari elaechi powder
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Mace powder / Javitri
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 3 tbsp Curd / Dahi
  • 1-2 tbsp fresh or dry Mint / Pudina
  • 2 tbsp fresh Coriander / Hara dhaniya
  • Some threads Saffron / Kesar
  • 2-3 tbsp Clarified butter / Desi ghee

Instructions
 

  • Rinse and soak rice for 40 to 45 minutes in about 3 cups of Water.
  • Keep approx 5 cups of Water to boil adding Star anise, Bayleaf, crushed Black cardamom, Cinnamon, Cloves, Salt, and Screwpine Water.
  • Meanwhile, fry the Kathal pieces in smoked-out Mustard Oil till lite golden.
  • Also, fry Onions till crispy golden brown and strain them out.
  • When Water comes to a boil add soaked Basmati rice discarding the Water in which it was soaked.
  • After 1-2 minutes of boiling check and if required recheck whether the rice is about 70% cooked or not. This means you are easily able to break the rice between your finger and thumb but still it feels a bit raw.
  • Now strain out the Water and keep the cooked rice aside for a while till we prepare Kathal curry.
  • In a pressure cooker heat Oil and in this hot Oil over low heat add broken Black cardamom, Bay leaf, Cinnamon, Cloves and Cumin. Let spices crackle on low for a few seconds and then add finely chopped Onion.
  • Sauté Onions for 1 to 2 minutes stirring continuously on medium-high and then add Ginger-Garlic paste.
  • Sauté stirring continuously till Onion turn lite golden. add fried Kathal pieces along with Salt.
  • Stir fry for about 2 minutes over high stirring continuously, then put heat low and add spices – red chilli powder, Turmeric, and Coriander powder.
  • Stirring continuously sauté Kathal for 4 to 5 minutes. Now add green Cardamom powder, Cinnamon powder, Mace powder, and dry Fenugreek leaves crushed.
  • Sauté for a minute or two and then add curd to it. Continue Sauting for another minute keeping the heat over a low.
  • Add about 2 cups of strained rice Water and pressure cook Kathal for 2 minutes.
  • Now take out about 50% of made Kathal sabji for layering and add a layer of cooked rice over it.
  • Layer with taken-out Sabji and again layer it with remaining rice.
  • Over the rice now spread some mint, fresh Coriander, warm Water soaked Saffron, fried Onions, and Ghee.
  • Put a Tawa below and close the pressure cooker with its rubber and whistle on. Cook on low for about 30 minutes until rice is soft.

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