Kathal (Raw Jackfruit) Dum Biryani - Hyderabadi Style

Kathal (Raw Jackfruit) Dum Biryani  - Hyderabadi Style

This is the king of vegetarian biryanis that can be made to perfection in traditional Hyderabadi style on the Dum. You can serve this with a typical mixed vegetable raitha or Hyderabadi style Mirchi ka Salan.  

Kathal (Raw Jackfruit) Dum Biryani - Hyderabadi Style

Ingredients for Marination

• 1 small to medium or 1/2 Kg Jackfruit Raw (Kathal) chopped into bite size pieces  
• 1.5 tsp Red Chilli powder
• 1.5 cups yogurt/dahi/curd)
• 2 Tbsp Ginger Garlic paste (preferably freshly ground) 
• Garam Masala Powder and Biryani Masala Powder (I use Banne Nawab's Veg Biryani Masala, it gives you the authentic Hyderabadi flavors) 
• 2 Tbsp Lemon juice
•  Salt as per your taste (preferably sea salt)

Ingredients For Biryani

• 4 Cups Zafrani Brand Basmati Rice (or any long grain fragrant Basmati Rice) 
• 2 Tbsp Ghee 
• 3 Medium to Large sized Onions sliced  
• 2 Cups of Cilantro/Dhaniya Patta/Coriander Leaves chopped 
• 1 Cup of Mint/Pudina Leaves chopped 
• 2 Cinnamon Dalchini Sticks
• 4-5 Cardamom/Elaichis 
• 4-5 Cloves/Laung
• 1 Black Cardamom
• 1 Star anise
• 2-3 Bay leaves/Tej Patta 
• 3 - 5 Green Chilly's slit (depending on spice levels) 
•  10 Cashew nuts toasted for garnish

Procedure to make Kathal (Raw Jackfruit) Dum Biryani - Hyderabadi Style 

• Soak the Zafrani Basmati Rice for 30 mins and set aside

For the Kathal Masala

• In a large mixing bowl, add the raw kathal (raw jackfruit) pieces, yogurt, ginger garlic paste, chili powder, Banne Nawab's veg biryani masala powder, turmeric powder, garam masala powder, lemon juice and salt
• Allow the marinate to set overnight 
• Heat ghee in a pan on medium heat, fry half of the sliced onions until they turn into a deep brown color. 
• Remove from the pan and drain on absorbent paper. Set aside.
• Once again heat ghee in a pan on medium heat, add the remainder onions and fry them till they turn translucent
• Now add the marinated kathal mixture and 

Kathal (Raw Jackfruit) Pieces

Marination for Kathal Masala

Yougurt/Dahi/Curd for Marination for Kathal Masala

Marinate Kathal Masala Mixture preferably overnight

Add Hara Masala (Dhaniya Patta and Pudina) before setting aside for marination

 

Kathal Masala ready for layering for the Biryani

 

For the Biryani Rice

• Boil water in a large pan, add the spices (includes Cinnamon, Cardamom, Star Anise, Shahi Jeera, Dry Mint Leaves, Cloves, Bay Leaf and Black Cardamom) 
• Add 1 Tbsp of Ghee  
• Salt to taste 
• Cook the rice until it's done 70 % done. 
• Once it's done, drain the excess starch (run it in cold water to stop the cooking process), set aside 

To Assemble the Biryani

• Grease a deep, wide Aluminum pan/ Biryani handi/baking dish with ghee
• Sprinkle some fried onions, mint leaves and coriander leaves

Fry Onions to Golden Brown

• Spread an entire layer of the kathal masala  
• Now layer the 70% cooked rice over the kathal masala
• Add a Tbsp of Ghee

Layer the Biryani Masala in an Aluminum Pan after greasing the pan with Ghee

Layer Biryani Rice on top of the Kathal Masala, Add Dhaniya Patta and Pudina

• Sprinkle and layer additional Cilantro and Mint leaves
• Add Fried Onions and Fried Cashew nuts 
• Pour a circle of saffron infused milk in the centre (make sure you pour only a little for that orange colored rice grains)






Soak Saffron in Milk and pour in a circle on top of the Biryani Rice

• Cover the Aluminum pan/Biryani handi/Baking Dish with aluminium foil
• Set it inside a preheated oven at 350 C and turn the oven temp to 400 C and let it get its Dum for 30-35 mins (Note if you are using a Biryani handi, set it on a low to medium flame for 45 mins, cover with a lid and seal the rim with a dough and set a weight on top of the lid) 
• Make sure you start removing the rice from one side only, so that you do not mix and mash everything up, each layer needs to be accessed and served well 
• Serve steaming hot

Serve Hot & Enjoy