Kathal Biryani is the most amazing one pot meal for the vegetarians who always wanted to know what a biryani means. Though it cannot be compared to the non veg version but still it somewhere reaches to the original flavor in it’s unique vegetarian version. Basmati rice, Jackfruit Raw (Kathal), Ghee, Onions, Ginger, Garlic, Green Chillies, Bay leaves (tej patta), Cardamom (Elaichi) Pods/Seeds, Brown cardamom (Badi Elaichi), Cloves (Laung), Whole Black Peppercorns, Cinnamon Stick (Dalchini), Star anise, Mace (Javitri), Nutmeg powder, Red Chilli powder, Coriander Powder (Dhania), Curd (Dahi / Yogurt), Salt, Mint Leaves (Pudina), Saffron strands, Whole Wheat Flour, Oil, Onions, Ghee, Cashew nuts, Sultana Raisins, Mint Leaves (Pudina) 2 cups Basmati rice 500 grams Jackfruit Raw (Kathal) 2 tablespoons Ghee 2 Onions , thinly sliced 2 inch Ginger , finely chopped 6 cloves Garlic , finely chopped 2 Green Chillies , slit 2 Bay leaves (tej patta) 2 Cardamom (Elaichi) Pods/Seeds 2 Brown cardamom (Badi Elaichi) 4 Cloves (Laung) 1 teaspoon Whole Black Peppercorns 1 inch Cinnamon Stick (Dalchini) 2 Star anise 1 teaspoon Mace (Javitri) 1/4 teaspoon Nutmeg powder 1-1/2 teaspoons Red Chilli powder 1 tablespoon Coriander Powder (Dhania) 1 cup Curd (Dahi / Yogurt) Salt , to taste 1/4 cup Mint Leaves (Pudina) Few Saffron strands , soaked in 1/2 cup milk For Dough For Dum Cooking 1 cup Whole Wheat Flour For Caramelized onions 2 tablespoons Oil 3 Onions For Garnish 1 tablespoon Ghee 1/4 cup Cashew nuts 1/4 cup Sultana Raisins 1/4 cup Mint Leaves (Pudina) , chopped 45 45 To begin making the Kathal Biryani Recipe (Raw Jackfruit Biryani), first prep all the ingredients and keep ready/To cut raw jackfruit. grease hands and the knife that we are going to use to cut, with oil. This important tip ensures that the hands don’t get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a bowl of water mixed with some salt to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Dissolve the saffron in milk and keep aside.Into a large mixing bowl, add the flour and little water at a time to make a firm dough and keep aside. We will use this dough to seal the vessel to dum cook the biryani.Cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water. Keep asideTo make rice for the Kathal Biryani / Jackfruit Biryani, wash and soak rice in water for 30 mins before you start cooking.In a heavy bottomed pan, heat water-twice the quantity of the rice. Add a tablespoon of ghee, salt and star anise into it.As soon as the water starts boiling, add rice and cook till 50% done.Once the rice is halved cooked to 50%, pass it through a strainer and collect the rice in a large tray and spread well so that they don’t stick to each other.To make Kathal ki yakhni, heat ghee in a large pan in which you plan to cook the Kathal Biryani; add the onion, ginger and garlic and saute until the onions turn slightly caramelised.Now add all the whole spices along with bay leaf in the remaining ghee. Allow them to sizzle.Once the onions are cooked, add the kathal pieces and yogurt, coriander powder, red chilli powder, nutmeg powder and and mix everything nicely so that the curd mixes well with the kathal. Give it one brisk boil and stir in the mint leaves and salt to taste.Pour the partially cooked rice over the jackfruit masala and level the rice evenly – do not stir the rice into the masala yet. Pour the saffron milk over the rice and place a lid over the pan. Now it’s time to seal the ends of the vessel with the dough for dum cooking.Elongate the dough into a large log and seal the Kathal Biryani Pan and the lid with the dough so, the flavours get contained in the pan and the steam does not escape as well. This helps to bring in the delicious flavours to the biryani.Turn the heat to low and cook the Kathal Biryani for about 20 minutes. You will begin to start getting the delicious aromas after about 10 – 12 minutes of cooking the biryani.After 20 minutes of dum cooking the Kathal Biryani, turn off the heat and allow the biryani to rest.Open the pan after 5 minutes of the resting period and give the Kathal Biryani a gentle stir, to combine all the masala and jackfruit into the rice.To caramelise the onions; heat oil in a pan over medium heat; add the sliced onions and keeps sauteing on low to medium heat until the onions get caramelised and crisp. Transfer to a bowl and keep asideFor Garnish, heat ghee in the same pan; add the cashew nuts and roast them on medium heat until golden and crisp. Towards the end add the raisins and stir for a few seconds. Gently stir the caramelised onions and mint leaves into the Kathal Biryani and garnish with roasted cashews and serve hot.Serve the Kathal Biryani as a one dish meal for a weeknight dinner or as a party food along with Sweet & Spicy Coriander Tadka Raita and Mirchi Ka Salan Recipe for a sumptuous meal.