Kathal Biryani with Cucumber Raita

Instructions

1. 1

   Preparation and Marination

   • Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Cut the raw jackfruit into 2-inch pieces.
   • In a pressure cooker, add the jackfruit pieces, 1/2 cup of water, and 1/2 tsp of salt. Cook for 1 whistle. Release the pressure, drain the jackfruit, and let it cool slightly.
   • In a large bowl, combine the cooked jackfruit, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 2 tsp biryani masala.
   • Mix thoroughly to ensure all jackfruit pieces are well-coated. Cover and let it marinate for at least 1 hour (or up to 4 hours in the refrigerator).
2. 2

   Prepare Birista and Parboil Rice

   • While the jackfruit marinates, prepare the birista. Heat 1 cup of oil in a deep pan or kadai. Add the 2 thinly sliced large onions and fry on medium-high heat for 12-15 minutes, stirring frequently, until they are golden brown and crisp. Remove with a slotted spoon and spread on a paper towel to drain excess oil.
   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 1.5 tsp of salt.
   • Drain the soaked basmati rice and add it to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked (al dente). The grain should break when pressed but still have a firm core.
   • Immediately drain the rice in a colander to stop the cooking process and set aside.
3. 3

   Cook the Jackfruit Masala

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 2 tbsp of ghee over medium heat.
   • Add the 1 finely chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Add the slit green chilies and sauté for another 30 seconds.
   • Pour in the tomato puree and cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.
   • Add the marinated jackfruit along with the entire marinade. Add 1/2 tsp of salt. Mix well and cook for 10-12 minutes, stirring occasionally, until the gravy has thickened and the jackfruit is well-integrated with the masala.
4. 4

   Layer and Dum Cook the Biryani

   • Soak the saffron pinch in 2 tbsp of warm milk and set aside.
   • Lower the heat to a minimum. Spread half of the parboiled rice evenly over the jackfruit masala in the pot.
   • Sprinkle half of the fried onions (birista), half of the chopped mint, and half of the chopped coriander leaves over the rice layer.
   • Carefully spread the remaining rice to form the top layer.
   • Garnish with the remaining birista, mint, and coriander leaves. Drizzle the saffron-infused milk and the remaining 2 tbsp of melted ghee all over the top.
   • Cover the pot with a tight-fitting lid. To create a perfect 'dum' seal, you can line the rim with dough or place a heavy object on the lid.
   • Cook on high heat for the first 2 minutes to build up steam, then reduce the heat to the lowest possible setting and let it cook for 20-25 minutes.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This allows the flavors to meld together and the rice to finish cooking in the residual steam.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers lightly.
   • Serve hot with a side of cooling raita or a tangy salan.