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Friday, June 5, 2020

KATHAL BIRYANI RECIPE / RAW JACKFRUIT BIRYANI RECIPE

Kathal pulao, Raw jackfruit pulao, Palakkai pulao
INGREDIENTS:
  • Basmati rice - 1 cup
  • Chopped raw jackfruit (kathal) - 2 cups
  • Cloves - 3
  • Cardamom - 2
  • Cinnamon - 2 sticks
  • Bay leaf - 2
  • Star anise - 1
  • Stone flower - a pinch
  • Mint leaves - ½ cup
  • Grated ginger - 1 tsp
  • Salt - to taste
  • Coriander leaves - to garnish
  • Ghee - 1 tsp.
  • Oil - 2 tablespoons
  • Saffron - few strands 
  • Warm milk - 1 tsp.
To marinate:
  • Amchur powder - ¼ tsp.
  • Garam masala powder - 1 tsp.
  • Coriander powder - 1 tsp.
  • Cumin powder - ¼ tsp.
  • Turmeric powder - ¼ tsp.
  • Chilli powder - ¾ tsp.
  • Curd - 3 tablespoons
  • Salt - a generous pinch
Kathal pulao, Raw jackfruit pulao, Palakkai pulao



METHOD:
  • Wash and soak basmati rice for ½ an hour. Grate ginger. Soak saffron in a spoon of warm milk. Keep aside.
  • Clean, wash and chop raw jackfruit (kathal) to big chunks. Marinate with the given ingredients for 10 minutes.
  • In a pressure pan, heat oil and ghee, add the whole spices, mint leaves, grated ginger, saute for a minute. Add marinated raw jackfruit (kathal). Stir for a minute. Drain rice and add to it. Mix well.  Add salt as needed. Pressure cook for 3 whistles.When pressure has subsided, add soaked saffron, mix gently.
  • Garnish with coriander leaves.  Serve hot with raitha or chips of your choice.

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