Name: Kathael Ki Biryani
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 gm Kathael (Jackfruit) (Rub hands with oil before handling); 20 no Dried Plums (Pits removed); 20 no Almonds (Used to replace plum pits); Clarified Butter (To deep fry Kathael); 50 gm Clarified Butter (For cooking gravy); 2 gm Cumin Seeds; 150 gm Onions (Sliced or chopped); 20 gm Ginger Paste; 15 gm Garlic Paste; 200 gm Yoghurt; 10 gm Coriander Powder; 6 gm Kashmiri Mirch Powder; 3 gm Turmeric Powder; 360 ml Clear Vegetable Stock; Salt (To taste); 30 ml Lemon Juice (For gravy); 400 gm Basmati Rice (For rice); Salt (For rice water); 15 ml Lemon Juice (For rice); 5 gm Ginger (Julienne); 4 no Green Chillies (Slit or chopped); 1 gm Saffron (Crushed); 30 ml Milk (Lukewarm, for saffron); 6 no Green Cardamom (For Bouquet Garni); 4 no Cloves (For Bouquet Garni); 2 no Black Cardamom (For Bouquet Garni); 1 stick Cinnamon (1 inch, for Bouquet Garni); 1 no Bay Leaf (For Bouquet Garni)

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Kathael Ki Biryani — Formulation & Method | CuliNect