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We hope you got insight from reading it, now let’s go back to kathal dum biryani recipe. To cook kathal dum biryani you need 29 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Kathal Dum Biryani:
- Prepare 1 cup Basmati rice, soaked in water for 30 minutes
- Prepare 1 inch cinnamon stick
- Prepare 1 star anise
- Use 2 green cardamom
- Take 2 big cardamoms
- You need 4 cloves
- Get 1 mace
- Take 1 bay leaf
- You need 1 tsp oil
- Get 1 small Kathal (Jackfruit), cubed & soaked in water
- Get As needed oil to deep fry
- You need 1 cup yoghurt
- Use 1 cup fried onions
- Use 1 tbsp ginger-garlic paste
- Provide 1/2 tsp turmeric powder
- Take 1 tsp ginger julienne
- Prepare 2 fresh chilies, slit
- Prepare 1 tsp red chilli powder
- You need to taste salt
- Prepare 1 tsp garam masala powder
- Provide juice of half a lemon
- Take as needed rose petals (opt)
- You need 2 tbsp ghee
- Get as needed coriander leaves, chopped
- Use As needed mint leaves, chopped
- Use few strands of saffron soaked in 1/4 cup milk
- You need 1 tsp rose water
- Use as needed onion rings, lemon wedges and mint leaves to garnish
- Get as needed Raita to serve
Instructions to make Kathal Dum Biryani:
- Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, bay leaf, star anise, mace, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.
- Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside.
- Mix yogurt, 1/3 fried onions, ginger-garlic paste, salt, turmeric powder, red chilli powder, slit fresh chilies, lemon juice, 1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 1/3 mint leaves and ginger juliennes.
- Add the jackfruit pieces and mix well.
- Transfer to the pan in which it is to be cooked. Spread half of the coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.
- Spread a layer of the rice, remaining coriander-mint leaves, fried onions, rose petals, ghee, saffron milk and rose water. Cover tightly with an aluminium foil and cook for 2 minutes on high flame and 12-15 minutes on a griddle on a very low flame.
- Garnish with mint leaves, onion rings and lemon wedges. Serve with raita of your choice.
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