Kathal Biryani By Ajay Chopra

Kathal Biryani

An interesting combination of spiced biryani and fried jackfruit.
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Serves

1-2

Cooking Time

30 min

Meal Type

rice

Preparation Time

15 min

Difficulty

Medium

Rate This Recipe8

INGREDIENTS

  • ½ kg Rice
  • Water
  • Oil
  • 2 Onions
  • 4 inch Ginger
  • 2 Garlic cloves
  • 2 Green Chillies
  • 5 Clove
  • 250 gms Kathal
  • 1 Cinnamon stick
  • 2 Black Cardamom
  • 5 Green Cardamom
  • 2 Mace
  • 2 bay Leaves
  • 2 tbsp ghee
  • Salt
  • 8 Black peppers
  • ½ tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Corianderi powder
  • 1 cup yogurt
  • Tomaotes
  • 2 tbsp Mint Leaves
  • 2 tbsp Coriander Leaves
  • Screw pine water
  • 2 tbsp ghee

PREPARATION

  1. 1

    For kathal biryani soak rice for half an hour.
  2. 2

    In a stock pot add water, cinnamon stick, black cardamom, green cardamom, mace, bay leaves and let the water boil.
  3. 3

    Once done, add ghee, soak rice, salt, cover the lid and let the rice cook.
  4. 4

    Remove the rice and spread it on the plate.
  5. 5

    For the biryani paste add ginger, garlic cloves, green chillies and clove the mortar pastle and make a coarse paste.
  6. 6

    Deep fry kathal till brown and crisp remove them and keep aside.
  7. 7

    In a pot add ghee, cinnamon stick, black cardamom, green cardamom, mace, black peppers and sliced onions.
  8. 8

    Once onion is brown add the paste, add little water to mix the mix well.
  9. 9

    Add turmeric powder,red chilli powder, corianderi powder, salt and saute.
  10. 10

    Whisk curd well and add in the biryani pot.
  11. 11

    Keep stiring curd continuously so the curd doesnt get split.
  12. 12

    Add slited green chillies and saute till oil of the gravy dosent come up.
  13. 13

    Add tomatoes and fried kathal.
  14. 14

    Add little water to make good gravy.
  15. 15

    Add chopped mint and coria.
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