Kathal Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the kathal.

   1.Wash the basmati rice until the water runs mostly clear, then soak it for 30 minutes.

   2.Drain the rice and keep it ready for parboiling.

   3.Clean and cut the young kathal into medium chunks if not already prepared.

   4.Whisk the yogurt and soak the saffron in warm milk.

   TIPYoung kathal works best here because it stays meaty and absorbs the biryani masala well.
2. 2
   fry · ~10 min

   Fry the onions.

   1.Heat the oil and 1 tbsp ghee in a heavy pan over medium heat.

   2.Add the sliced onions and cook, stirring often, until deep golden and crisp at the edges.

   3.Take out about one-third of the onions for layering and keep the rest in the pan.

   TIPKeep the heat medium so the onions turn sweet and golden instead of burning.
3. 3
   boil · ~10 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add bay leaf, 2 green cardamom, 2 cloves, the cinnamon, black peppercorns, and the salt for parboiling rice.

   3.Add the drained rice and cook until it is about 70 percent done, with a slight bite in the center.

   4.Drain the rice immediately and spread it lightly so it does not keep cooking.

   TIPDo not fully cook the rice now; it finishes on dum and stays long and separate.
4. 4
   saute · ~8 min

   Build the kathal masala.

   1.To the pan with the remaining onions, add cumin seeds, the remaining green cardamom, cloves, and star anise.

   2.Add ginger-garlic paste and green chili, then sauté until the raw smell fades.

   3.Add chopped tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the divided salt.

   4.Cook until the tomatoes soften and the masala looks thick and glossy.
5. 5
   simmer · ~15 min

   Cook the kathal in the masala.

   Add the kathal and mix well so every piece is coated. Stir in the yogurt and 1/2 cup water, cover, and cook on low heat until the kathal is tender and the masala turns thick enough to cling to it.

   TIPIf the masala looks watery at the end, cook uncovered for a few minutes before layering.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Spread half of the kathal masala in a heavy pot.

   2.Cover it with half of the parboiled rice.

   3.Scatter half of the fried onions, half of the mint, and half of the coriander leaves over the rice.

   4.Repeat with the remaining kathal masala, rice, fried onions, mint, and coriander leaves.

   5.Drizzle lemon juice, saffron milk, and the remaining 1 tbsp ghee on top.
7. 7
   rest · ~30 min

   Seal and cook on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and the flavors blend. Let it rest off the heat for 10 minutes before opening.

   TIPUse the lowest heat possible so the bottom does not catch while the rice steams gently.
8. 8
   serve

   Fluff gently and serve hot.

Cuisines we love