KATHAL BIRYANI RECIPE / RAW JACKFRUIT BIRYANI RECIPE

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

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.