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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.

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KATHAL BIRYANI
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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
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Recipe By Vandana Gupta