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Recipes >> Rice, Biryani, Pulao Recipes > Kathal Jackfruit Rice Biryani

Kathal Jackfruit Rice Biryani

Kathal Jackfruit Rice Biryani
Prep Time
1 Hour
Cook Time

45 Mins
Serves

4-6
Soak the rice in 3 cups of water for half an hour.Drain.Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.
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Source:  KhanaPakana.com
7 Ratings
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Ingredients

  • Rice 1 1/2 cup
  • Unripe jackfruit (Kathal) 1/2 kg
  • Salt to taste
  • Green cardamoms 4
  • Black cardamoms 3
  • Cloves 3
  • Sticks cinnamon Oil 2
  • Onions, thinly sliced 4 medium
  • Pure ghee 3 tbsp
  • Caraway seeds (Shahi jeera) 1/2 tsp
  • Fresh ginger paste 1 tbsp
  • Fresh garlic paste 1 tbsp
  • Turmeric Powder 1 tsp
  • Roasted Cumin Powder 1 tsp
  • Coriander Powder 2 tsp
  • Red Chilli Powder 2 tsp
  • Tomatoes(chopped) 3 medium
  • Yogurt(whisked) 1 1/2 cups
  • Coriander Leaves(chopped) 2 tbsp
  • Saffron Threads 5-6
  • Milk 2 tbsp
  • Garam Masala Powder 1 tsp
  • Mint Leaves 10-12
  • Kewra Water 1 tbsp

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Cooking Directions

  1. Soak the rice in 3 cups of water for half an hour.Drain.

  2. Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.

  3. Drain and refresh in cold water and drain again.

  4. Grease a knife with oil & cut the jackfruit into slices.

  5. Peel & cut into 1 and a half inch cubes.

  6. Heat the oil in a kadai & deep fry the jackfruit cubes.

  7. Drain & set aside.

  8. In the same oil, deep fry half the onions till golden crisp.Drain.

  9. In a separate pan, heat 3 tbsp of ghee.

  10. Add the shahi jeera and remaining green cardamoms, black cardamom & crushed cinnaomon.

  11. Add the remaining onions and saute for a few seconds.

  12. Add the ginger paste and garlic paste and continue to saute.

  13. Add turmeric powder, cumin powder, coriander, chilli powder & continue to saute for 2 minutes.

  14. Stir in the fried jackfruit cubes.

  15. Add the yogurt, salt & coriander leaves.

  16. Soak the saffron in lukewarm milk.

  17. Preheat the oven to 200 degree C.

  18. Arrange half the jackfruit mixture in a large oven proof dish.

  19. Spread a layer of rice over the jackfruit.

  20. Sprinkle saffron milk, garam masala powder, a few mint leaves & few drops of kewra over rice.

  21. Layer the rest of jackfruit & rice.

  22. Garnish with fried onions, a few mint laeaves and remaining kewra water.

  23. Cover the dish tightly with aluminum foil & cook in oven for 20-25 minutes.

  24. Serve hot with raita.

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