Step-by-Step Instructions

1. 1.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 marinate for at least 10 minutes.

2. 2.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 marinated jackfruit pieces and fry until they are half-cooked and lightly golden. Remove the fried jackfruit and set aside.

3. 3.Prepare the Gravy

   In the same pan, add ghee. Once hot, add chopped green chilies and sauté. Then add sliced onions and sauté 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 simmer on a low flame for 5-7 minutes to allow the flavors to meld. Finally, sprinkle with chopped coriander leaves.

4. 4.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.

5. 5.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.

6. 6.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 5-7 minutes. This allows the remaining rice to cook and the flavors to infuse.

7. 7.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.