Kathal ki aisi biryani kabhi nahi khayi hogi

Ingredients

• 500 g Young Jackfruit (peeled, seeds removed, cut into 2‑inch pieces)
• 1 cup Basmati Rice (rinsed and soaked in water for 30 minutes)
• 2 tbsp Plain Yogurt (room temperature)
• 1 large Onion (thinly sliced)
• 1 medium Tomato (chopped)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 Green Chilies (slit lengthwise)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Ghee (melted)
• 1 tbsp Butter (cut into small pieces)
• 1 tbsp Mustard Oil (heated until smoking point, then cooled slightly)
• 2 tsp Biryani Masala (store‑bought or homemade)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• to taste Salt
• 2 Bay Leaf
• 1 small piece Cinnamon Stick
• 5 Black Peppercorns
• 1 tsp Saffron or Kewra Water (optional, for aroma and color)

Instructions

1. Prepare Jackfruit

   Remove the hard seeds from the young jackfruit, peel the outer skin, and cut the flesh into 2‑inch pieces.

   Time: PT5M

2. Steam Jackfruit

   Place the jackfruit pieces in the perforated tray of a steamer, add about 1 L of water to the bottom pot, cover and steam for 10‑15 minutes until just tender.

   Time: PT15M

3. Soak Basmati Rice

   Rinse the basmati rice until water runs clear, then soak in fresh water for 30 minutes.

   Time: PT30M

4. Make Yogurt Marinade

   In a bowl combine yogurt, 2 tsp biryani masala, ½ tsp turmeric, 1 tsp red chili powder, salt, and a pinch of black pepper. Mix well.

   Time: PT3M

5. Marinate Steamed Jackfruit

   Add the steamed jackfruit pieces to the yogurt mixture, toss to coat, and let rest for 5 minutes.

   Time: PT5M

6. Prepare Tempering (Tadka)

   Heat mustard oil in a small pan until it smokes, then reduce heat. Add bay leaf, cinnamon stick, and peppercorns; sauté 30 seconds. Add sliced onion and fry until golden brown (≈5 minutes). Stir in ginger‑garlic paste and green chilies; cook 1 minute. Add chopped tomato and cook until soft (≈3 minutes).

   Time: PT9M

   Temperature: Medium heat

7. Combine Jackfruit with Tempering

   Add the marinated jackfruit to the pan, sprinkle the remaining biryani masala, and cook for 3 minutes, allowing the flavors to meld.

   Time: PT3M

   Temperature: Medium heat

8. Par‑Cook Rice

   Bring 3 cups water to a rolling boil in a pot, add bay leaf, cinnamon, and a pinch of salt. Drain the soaked rice and add to boiling water. Cook for 5‑7 minutes until the grains are 80 % done (still firm in the center). Drain and set aside.

   Time: PT12M

   Temperature: High heat

9. Layer the Biryani

   In the large kadhai, spread a thin layer of the jackfruit‑masala mixture, then a layer of par‑cooked rice. Sprinkle chopped coriander, mint, saffron/kewra water, a drizzle of melted ghee, and a few butter pieces. Repeat the layers, ending with a rice layer topped with herbs, ghee, and butter.

   Time: PT5M

10. Dum (Steam) Cooking

    Cover the kadhai tightly with a lid (seal edges with a clean kitchen towel if needed). Reduce flame to low and cook for 15 minutes.

    Time: PT15M

    Temperature: Low heat

11. Rest and Fluff

    Turn off the heat and let the biryani rest, still covered, for 5 minutes. Then gently fluff the rice with a fork before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Young Jackfruit: Raw cauliflower, Raw banana (plantain)
• Instead of Basmati Rice: Long grain rice, Jeera rice
• Instead of Plain Yogurt: Greek yogurt, Vegan coconut yogurt
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Ginger‑Garlic Paste: Fresh grated ginger + minced garlic
• Instead of Green Chilies: Red chili flakes (¼ tsp)
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Fresh Mint Leaves: Dried mint (½ tsp)
• Instead of Ghee: Clarified butter, Vegetable oil
• Instead of Butter: Ghee
• Instead of Mustard Oil: Vegetable oil, Sunflower oil
• Instead of Biryani Masala: Garam masala + additional spices
• Instead of Turmeric Powder: Saffron (tiny pinch)
• Instead of Red Chili Powder: Paprika
• Instead of Salt: Sea salt
• Instead of Bay Leaf: Kewra leaves
• Instead of Cinnamon Stick: Cardamom pod (1)
• Instead of Black Peppercorns: White peppercorns
• Instead of Saffron or Kewra Water: Food‑grade rose water (1 tsp)

Equipment Needed

• Momo Steamer (with perforated tray)
• Large Kadhai or Heavy‑bottomed Pot
• Mixing Bowl
• Sharp Knife
• Spatula or Wooden Spoon
• Small Frying Pan (for tempering)
• Fine Mesh Sieve (for draining rice) (optional)
• Serving Dish

Critical Steps — Do Not Skip

• Steaming the jackfruit until just tender
• Par‑cooking the rice to 80% doneness
• Layering the biryani with herbs and ghee
• Sealing the pot for proper dum cooking

Chef Tips from the Video

• Use a young, unripe jackfruit (often labeled ‘green jackfruit’) for a meat‑like texture.
• For extra smoky flavor, briefly char the onion before adding it to the tempering.
• If you prefer a richer taste, replace half the mustard oil with ghee.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in a freezer‑safe dish for up to 1 month; reheat on low flame with a splash of water.

Room temperature: Not recommended; biryani contains perishable dairy.

Make-Ahead Tips

• Steam the jackfruit a day ahead and store in the fridge; re‑marinate before assembling.
• Prepare the yogurt‑marinade and biryani masala in advance and keep refrigerated.

Frequently Asked Questions