Kathal (Jackfruit) Biryani
Kathal (Jackfruit) Biryani is a flavorful, plant-based dish made with raw jackfruit chunks, aromatic basmati rice, and a blend of Indian spices. This dish is high in fiber and low in fat, making it suitable for weight management. Jackfruit is a rich source of dietary fiber and low in calories, and when combined with whole spices and basmati rice, it creates a wholesome meal.
Nutrition Facts
Per serving
Energy
135 kcal
Protein
3 g
Carbs
26 g
Fat
2 g
Fiber
4 g
Ingredients
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Olive Oil
1 tsp (5g)
Cloves
4 number (1g)
lemon juice
0.5 tbsp (7.5g)
Plain Water
1 medium cup (250g)
Basmati Rice (Raw)
0.5 cup (100g)
Jack fruit, raw
150 gms (150g)
Skimmed milk Curd (Homemade)
0.25 cup (50g)
Fresh Mint (chopped)
2 tbsp (10g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Cardamom, green
2 number (0.5g)
Instructions
Preparation
Rinse and soak basmati rice for 20 minutes. Cook it until 70-80% done, drain, and set aside.
Peel and cut raw jackfruit into medium-sized chunks. Boil the chunks in salted water for 10-12 minutes or until slightly tender. Drain and set aside.
Cooking Steps
Prepare the masala:
- Heat oil in a heavy-bottomed pan or pressure cooker.
- Add cloves, and cardamom. Sauté for 30 seconds until aromatic.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1-2 minutes.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
- Add boiled jackfruit chunks and mix until they are coated with the spices.
- Add skimmed milk curd and cook on low heat for 5-7 minutes, stirring occasionally.
Layer the biryani:
- In the separate heavy-bottomed pot, layer the cooked jackfruit masala and the partially cooked rice alternately.
- Sprinkle chopped mint leaves, coriander leaves, garam masala, and lemon juice over the top layer.
- Cover the pot with a tight-fitting lid and cook on low heat (dum) for 15-20 minutes to allow the flavors to meld.
- Fluff the biryani gently with a fork.
- Garnish with more fresh coriander and serve hot.