Name: Vegetarian Kathal Biryani recipe by Satvinder Hassanwalia Chandhok at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 5
Ingredients: 2 cup washed and soaked rice(20min ); 500 gm Jackfruit(large Chunks); 1tsp. ginger - garlic paste; 10 black peppers; 2 star anise; 5 cloves; 4 eachgreen and black cardamon; 2Bayleaf; 1tsp. eachsalt,red chilli powder, corriander powder; 1/2 tsp. garam masalla; 1/4 tsp. turmeric powder; 1small bowl milk; 10 Safron strands; 1/4 each both orange and red colour; 1 lemon Juice; 1 lemon sliced; Oil for cooking and frying; 1 small bowl Clarified butter(ghee); 1 bowl Corriander leaves( chopped); 1/2 bowl mint leaves(chopped); 1 big bowl Wheat flour; 1 tsp.; Water(For cooking); 4 onions(ringed and small diced); 1 small bowl corriander Chutney

Ingredients Serving: 5

2 cup washed and soaked rice(20min )
500 gm Jackfruit(large Chunks)
1tsp. ginger - garlic paste
10 black peppers
2 star anise
5 cloves
4 eachgreen and black cardamon
2Bayleaf
1tsp. eachsalt,red chilli powder, corriander powder
1/2 tsp. garam masalla
1/4 tsp. turmeric powder
1small bowl milk
10 Safron strands
1/4 each both orange and red colour
1 lemon Juice
1 lemon sliced
Oil for cooking and frying
1 small bowl Clarified butter(ghee)
1 bowl Corriander leaves( chopped)
1/2 bowl mint leaves(chopped)
1 big bowl Wheat flour
1 tsp.
Water(For cooking)
4 onions(ringed and small diced)
1 small bowl corriander Chutney

Instructions

Boil ample of water with bay leaves and soaked rice let them par cooked for 10-12 minutes.
Take a big pan put oil in it let it be hot and fry Jackfruit in it till Golden and crispy.
Now take another pan put all dry whole Masallas in it with two small chopped onions in it fry till Golden brown put ginger - garlic paste in it.
Add 1 cup fresh tomato puree and stir it till it's masalla leaves the surface then put all all dry Masallas, and other spices and fry until it absorbs all masallas.
Add salt and clarified butter(ghee)with a soft beaten you hurt,simmer and stir gently.
Add One medium bowl of Coriander leaves and fried jackfruit also mix well and jackfruit should not be broken.
Add 1 cup of water simmer it until we get a thick gravy.
Now take a thick bottom pan with butter or ghee then put a layer of rice,then cooked jackfrui,again par cooked rice then layer of jackfruit and a layer of rice on the top again.
Make the cavities to pour milk with saffron, fried onions, handful of mint leaves, slit green chillies with more ghee on it.
Now give it dum pukht. method (sealing with atta) for 20min.of sim gas.
Then open it aroma comes out, stir it v.softly.
Take a Biryani serving plate, transfer biryani in it garnish it and serve it with sliced onions and chutny.

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