Kathal Ki Biryani – Flavours of Andaman
For Jackfruit Marinade
For Gravy
For Rice
For Layering and Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare and Marinate Jackfruit
Cut the jackfruit into medium-sized cubes. In a bowl, combine the jackfruit with curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and mustard oil. Mix thoroughly to coat all the jackfruit pieces. Let it for at least .
Fry Onions and Jackfruit
Heat mustard oil in a pan. Add sliced onions and fry until they turn golden brown. Remove and set aside (this is your berista). In the same oil, add the jackfruit pieces and fry until they are half-cooked and lightly golden. Remove the fried jackfruit and set aside.
Prepare the Gravy
In the same pan, add ghee. Once hot, add chopped green chilies and . Then add sliced onions and until translucent (do not brown them). Add chopped tomatoes and salt, cooking until the tomatoes soften. Add bay leaves, green cardamom, mace, and cinnamon stick. Stir in ginger-garlic paste, coriander powder, cumin powder, and kasuri methi. Add a splash of water to prevent the spices from burning. Pour in the remaining marinade liquid (with a little water) and the additional curd. Mix well and cook until the oil separates from the masala. Add the half-fried jackfruit pieces to the gravy. Mix well, cover the pan, and on a low flame for to allow the flavors to meld. Finally, sprinkle with chopped coriander leaves.
Cook the Basmati Rice
In a separate pot, bring water to a boil. Add green cardamom, mace, cinnamon stick, chopped mint leaves, salt, oil/ghee, and lemon juice to the boiling water. Add the soaked basmati rice and cook until it is 70% done. The rice should still have a slight bite. Drain the rice and set aside.
Prepare Saffron Milk
In a small bowl, combine milk, a pinch of saffron food color, and a pinch of garam masala. Mix well until the color is evenly distributed.
Layer and Dum Cook the Biryani
Layer half of the cooked rice over the jackfruit gravy in the pan. Evenly spread some of the reserved rice water over the rice. Drizzle the saffron milk mixture over the rice. Sprinkle with garam masala, mint leaves, chopped coriander leaves, fried onions (berista), cashew nuts, and a pinch of sugar. Cover the pan tightly and cook on a very low flame (dum cooking) for . This allows the remaining rice to cook and the flavors to infuse.
Serve Kathal Biryani
Once the dum cooking is complete, gently fluff the biryani with a spatula. Serve hot, garnished with fresh mint leaves and a side of raita.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 10 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
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