Add to Community
X
Add to Community
  • about
  • Watch Video
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

KATHAL BIRYANI Recipe

Recipe By Vandana Gupta
Delicious kathal Biryani is a good substitute for non veg biryani. Kathal after cooking looks similar to shredded chicken. Thats why kathal Biryani is also known as vegetarian non veg. Blend of spices,rice n kathal makes it unique in flavour.
0
0 Rating -
Rate
Vegdiet
1hr total
1hr total
KATHAL BIRYANI
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for KATHAL BIRYANI Recipe

  • As required For the rice
  • 1/4 cups ▢basmati rice
  • 0.67 cups ▢water for cooking the rice
  • 0.17 nos ▢ single strand of mace
  • 0.33 nos ▢ Green cardamoms
  • 0.17 inch ▢cinnamon
  • 0.83 nos ▢ to cloves
  • 0.17 nos ▢ tejpatta (indian bay leaf)
  • As required ▢salt .
  • As required For Jackfruit Biryani Gravy
  • 108.83 grams ▢ to raw unripe jackfruit or about chopped jackfruit (kathal) fry it.
  • 0.17 cup ▢full fat curd (yogurt)
  • As required ▢½ teaspoon turmeric
  • As required ▢½ teaspoon Red chili powder
  • As required ▢a single strand of mace
  • 1/2 nos ▢ Green cardamoms
  • 0.17 inch ▢cinnamon
  • 1/2 nos ▢ cloves
  • 0.17 teaspoon ▢shah jeera (caraway seeds)
  • 0.33 nos ▢ medium to large onions
  • As required Thinly sliced
  • 0.17 nos ▢ medium tomato
  • As required Chopped
  • 1/4 tablespoon ▢chopped coriander leaves
  • 1/4 tablespoon ▢chopped mint leaves
  • 1/2 tablespoon ▢ghee
  • 1.33 inch ▢ginger + to garlic cloves paste
  • 0.58 cups ▢ to water
  • As required ▢salt
  • As required For Layering Jackfruit Biryani
  • 0.17 teaspoon ▢ghee
  • 1/2 tablespoon ▢milk
  • 0.33 nos ▢ pinch of saffron
  • 0.17 teaspoon ▢kewra water or rose water

Directions: Kathal Biryani Recipe

  • STEP 1.Preparing Rice
  • STEP 2.First rinse the rice And soak in water for 30 mins.
  • STEP 3.Boil rice with whole spice till the grains are 3/4th cooked. Drain water and keep the rice aside.
  • STEP 4.If using chopped jackfruit already brought from outside, then rinse them in water.
  • STEP 5.Now fry them in hot oil till they change the colour.
  • STEP 6.For gravy
  • STEP 7.Heat ghee in pot
  • STEP 8.now Add all the whole spices – Saute for some seconds till fragrant.
  • STEP 9.Add the sliced onions and fry them till they begun to get caramelized
  • STEP 10.When the onions begin to
  • STEP 11.get golden, remove half of the onions and drain them on paper towels.
  • STEP 12.Add ginger, garlic and green chili paste. Saute for a few seconds till the raw aroma goes away.
  • STEP 13.Then add the tomatoes, mint leaves and coriander leaves. Saute for 1 to 2 mins.
  • STEP 14.Add all the spice powders and then add kathal.
  • STEP 15.Now add curd and cook till kathal is soft.
  • STEP 16.Now in same pot over kathal sabzi add rice layer followed by fried onion and mint leaves. Now add kesar milk and keep it on dum for 15 min.
  • STEP 17.Serve hot with yoghurt.
Nutrition
value
784
calories per serving
6 g Fat19 g Protein161 g Carbs22 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    19g
  • Carbs
    161g
  • Fiber
    22g

MacroNutrients

  • Carbs
    161g
  • Protein
    19g
  • Fiber
    22g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    291mg
  • Iron
    10mg
  • Vitamin A
    302mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    211mg
  • Manganese
    14mg
  • Phosphorus
    329mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Vandana Gupta