Tender raw jackfruit pieces simmered in a luxurious, creamy gravy made from cashews, yogurt, and fragrant spices. A royal vegetarian Mughlai dish that tastes incredibly rich and satisfying.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
294cal
7gprotein
21gcarbs
Ingredients
500 g Raw Jackfruit (Peeled and cut into 1.5-inch pieces)
2 medium Onion (Thinly sliced)
0.5 cup Vegetable Oil (For frying onions and jackfruit)
2 tbsp Ghee
0.25 cup Cashews (Soaked in warm water for 20 minutes)
0.75 cup Curd (Whisked until smooth, at room temperature)
A fragrant Kashmiri rice dish where long-grain basmati rice is cooked in a flavorful yogurt-based stock (yakhni) infused with whole spices. Aromatic, mild, and utterly delicious.
Perfectly spiced Kathal Korma with aromatic Vegetable Yakhni Pulao. A soul-satisfying and delicious comfort meal!
This awadhi dish is perfect for dinner. With 797.01 calories and 16.96g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
3 pods
Green Cardamom
4 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
2 tbsp Fresh Cream (Optional, for extra richness)
1 tsp Kewra Water (Optional, for authentic fragrance)
1.5 cup Water (Warm, for the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare Jackfruit & Fried Onions (Birista)
Apply oil to your hands and knife. Wash, peel, and cut the raw jackfruit into 1.5-inch pieces.
In a pressure cooker, add the jackfruit pieces, 1/2 cup of water, and a pinch of salt. Cook for 1 whistle. Release pressure, drain, and set aside. This par-cooks the jackfruit.
Heat 1/2 cup of oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp. Remove with a slotted spoon and drain on a paper towel. This is your birista.
In the same oil, shallow fry the par-cooked jackfruit pieces for 5-7 minutes until they are light golden on all sides. Remove and set aside.
2
Create the Korma Pastes
Take half of the fried onions (birista) and grind them into a coarse paste, adding a tablespoon of water if needed. Reserve the other half for garnish.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, creamy paste. Set aside.
3
Build the Korma Gravy
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Lower the heat completely. Add the powdered spices: turmeric, red chili powder, and coriander powder. Stir for 20 seconds.
Add the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until you see oil separating at the edges.
Stir in the ground onion paste and the smooth cashew paste. Cook this mixture on low-medium heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and aromatic, and releases oil again.
4
Simmer the Korma
Add the fried jackfruit pieces and salt to the pan. Gently mix to coat the pieces thoroughly with the masala.
Pour in 1.5 cups of warm water and stir well. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes. The jackfruit should become tender and the gravy will thicken to a rich consistency.
5
Finish and Serve
Turn off the heat. Gently stir in the garam masala, fresh cream (if using), and kewra water for that classic Mughlai aroma.
Garnish with chopped coriander leaves and the reserved crispy fried onions (birista).
Let the korma rest for 5-10 minutes to allow the flavors to meld before serving hot with naan, sheermal, or basmati rice.
Servings
4
Serving size: 1.5 cups
503cal
10gprotein
76gcarbs
18gfat
Ingredients
1.5 cup Basmati Rice (Long grain)
4 tbsp Ghee (Divided)
1 large Onion (Thinly sliced for birista)
3 tbsp Vegetable Oil (For frying onions)
2 pcs Bay Leaf
2 pcs Black Cardamom
4 pcs Green Cardamom
5 pcs Cloves
1 inch Cinnamon Stick
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
1 tsp Shahi Jeera (Caraway seeds)
1 cup Curd (Whisked until smooth, at room temperature)
1 tsp Dry Ginger Powder
0.25 tsp Asafoetida (Use gluten-free if needed)
2 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
3 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Vegetables
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
While the rice soaks, chop your mixed vegetables into bite-sized pieces.
Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
2
Make Birista (Fried Onions)
Heat vegetable oil in a small pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3
Prepare the Yakhni Base
Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
Reduce the heat to low. Slowly pour in the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
4
Cook the Pulao
Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
Open the lid and gently fluff the rice with a fork.
Garnish with the prepared birista, chopped coriander, and mint leaves.
Serve hot with a side of cucumber raita or plain yogurt.
