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Kathal Biryani

An interesting combination of spiced biryani and fried jackfruit.
Kathal Biryani Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 min

Difficulty

- Medium

Preparation Time

- 15 min

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INGREDIENTS

  • 2 Onions
  • ½ cup Pomegranate Seeds
  • 1 tbsp Ginger
  • 1 tsp Green Chillies
  • 1 tbsp Coriander
  • 2 tbsp Poppy Seeds
  • 2 tbsp Water
  • 1 tbsp Dried Yeast
  • ½ tsp Sugar
  • 500 gms Whole Wheat Flour
  • Salt
  • 1 tbsp Ghee
  • Water

HOW TO PREPARE KATHAL BIRYANI

  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 paste 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, little water to mix the mix well.
  9. 9

    add turmeric powder, red chilli powder, coriander powder, salt and sauté.
  10. 10

    whisk curd well and add in the biryani pot, keep stiring curd continuously so the curd doesn't get split.
  11. 11

    add silted green chillies and sauté till oil of the gravy doesn't come up.
  12. 12

    add tomatoes and fried kathal, add little water to make good gravy.
  13. 13

    add chopped mint and coria.
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