CURD - 1-CUP, THICK

firstly, in a large bowl take 1 cup curd. make sure to take thick and slightly sour curd

1

CHILLI POWDER - 1 TSP

add 1 tsp ginger garlic paste, ¼ tsp turmeric, 1 tsp chilli powder, 3 tbsp biryani masala and ½ tsp salt. note the biryani masala has salt in it, so i have just added ½ tsp of extra salt

2

LEMON JUICE - 2 TSP

also, add 2 tsp lemon juice, 2 tsp oil, 3 tbsp coriander and 3 tbsp mint

3

WELL COMBINED

mix well making sure all the spices are well combined

4

RAW JACKFRUIT 

now add 12 pieces of jackfruit, 1 carrot, 1 potato, 5 beans and 2 tbsp fried onions

5

MARINATE - 30 MINUTES

mix well making sure all the vegetables are coated well with the mixture. cover and rest for 30 minutes, making sure it is well marinated.

6

SOAK 20 MINUTES

firstly, rinse and soak long grain basmati rice for 20 minutes

7

ADD SPICES

in a large vessel take enough water and add spices

8

SALT -1 TBSP

also, add 2 tsp lemon juice, 2 chilli and 1 tbsp salt

9

TRANSFER

mix well and get to a rolling boil. now add soaked rice and give a mix

10

BOIL 2 MINUTES

boil for 2 minutes, or until the rice is almost cooked

11

BASMATHI RICE

biryani rice is ready to be used to prepare birynani.

12

GHEE -2 TBSP

in a large kadai heat 2 tbsp ghee and 2 tbsp oil.

13

ADD SPICES

add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, ½ tsp cloves, 4 cardamom, 1 star anise and 1 tsp cumin

14

TURNS AROMATIC

saute until the spices turn aromatic.

15

ONION -2 CHOPPED

add 2 onions, 1 tsp ginger garlic paste and saute until the onions turn golden brown

16

CAPSICUM -8 CUBES

further, add 8 cubes of capsicum and saute for 2 minutes

17

MARINATED VEGGIES

now add marinated vegetables and cook for 2 minutes

18

SIMMER - 5 MINUTES

cover and cook for 10 minutes or until the vegetables are cooked almost.

19

BASMATI RICE

spread the vegetables uniformly forming a nice layer. add in almost cooked basmati rice and spread uniformly

20

MINT - 2 TBSP, CHOPPED

also top with 2 tbsp saffron milk, 2 tbsp coriander, 2 tbsp mint, 1 tsp biryani masala and 2 tbsp ghee

21

SIMMER - 30 MINUTES

cover and simmer for 30 minutes. seal the hole to prevent steam from escaping.

22

READY TO EAT

finally, enjoy kathal biryani recipe with raita and salan

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