Kathal Biryani - Royal and Flavorful Vegetarian Biryani

Step 1: Prepare Spices & Ingredients

Gather all whole and crushed spices, chop onions, prepare ginger-garlic pastes, and cut jackfruit into large pieces. Soak basmati rice for at least 30 minutes.

Step 2: Heat Oil & Add Whole Spices for Gravy

Heat mustard oil in a pressure cooker. Add cumin seeds. Once they splutter, add crushed black pepper, crushed chironji, lightly crushed big cardamom, cloves, crushed nutmeg, crushed mace, crushed small cardamom, and cinnamon sticks. Roast for 30-45 seconds until aromatic.

Step 3: Add Butter & Onions to Gravy

Add 1 tbsp butter. Once melted, add chopped onions. Fry for 5-7 minutes until golden brown.

Step 4: Add Pastes & Fry for Gravy

Add 1 tbsp garam masala paste and 2 tbsp ginger-garlic-coriander paste. Fry for 2-3 minutes until the raw smell disappears and oil separates.

Step 5: Add Jackfruit & Dry Spices

Add jackfruit pieces and mix well to coat with the masala. Add Kashmiri red chili powder, red chili powder, coriander powder, turmeric powder, and salt to taste. Mix thoroughly.

Step 6: Add Curd & Water to Jackfruit

Add 0.5 cup curd and mix well. Then add 1 cup of water.

Step 7: Pressure Cook Jackfruit

Close the pressure cooker lid and cook for 1-2 whistles on medium heat. Let the pressure release naturally.

Step 8: Prepare Rice for Layering

In a separate large pot, heat 1 tbsp refined oil and 1 tbsp butter. Add crushed chironji, cloves, small cardamom, and cinnamon sticks. Roast for 30 seconds.

Step 9: Add Ginger-Garlic Paste & Bay Leaves to Rice

Add 0.5 tsp ginger-garlic paste and bay leaves. Stir for a few seconds.

Step 10: Add Soaked Rice & Water

Add the soaked and drained basmati rice. Stir gently for 1 minute. Add enough water (more than usual for boiling, as it will be strained) and salt to taste.

Step 11: Boil & Strain Rice

Bring the water to a boil and cook the rice until it is 70-80% done. Strain the rice and set aside.

Step 12: Finish Jackfruit Gravy

Open the pressure cooker (after natural pressure release). Turn on the heat and simmer the jackfruit gravy to reduce any excess water. Add 1 tsp homemade garam masala powder and mix.

Step 13: Layer the Biryani

In a large, heavy-bottomed pot, spread a thin layer of butter at the bottom. Add a layer of plain boiled rice. Place some bay leaves on top.

Step 14: Add Colored Rice & Fried Onions

Sprinkle red colored rice and yellow colored rice over the plain rice. Add a layer of fried onions.

Step 15: Add Jackfruit Layer

Carefully place chunks of the cooked jackfruit gravy over the rice and onion layer, distributing them evenly.

Step 16: Repeat Layers

Add another layer of plain rice, followed by more fried onions, red colored rice, and yellow colored rice. Add the remaining jackfruit chunks.

Step 17: Final Rice Layer & Dum Cooking

Top with the remaining plain rice. Cover the pot tightly with a lid or foil. Place the pot on a preheated tawa (griddle) on low heat. Cook on dum for 15-20 minutes.

Step 18: Serve

Once done, gently fluff the biryani. Garnish with fresh onion rings, cucumber slices, and mint leaves. Serve hot with papad.

• Use large pieces of jackfruit for better texture.

• Do not open the pressure cooker until the pressure releases naturally.

• Homemade garam masala powder enhances the flavor significantly.

• Use extra water for boiling rice as it will be strained.

• Can be made with refined oil only if butter is not preferred.

• Adjust spice levels to your preference.