CURD - 1-CUP, THICK
firstly, in a large bowl take 1 cup curd. make sure to take thick and slightly sour curd
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
LEMON JUICE - 2 TSP
also, add 2 tsp lemon juice, 2 tsp oil, 3 tbsp coriander and 3 tbsp mint
mix well making sure all the spices are well combined
now add 12 pieces of jackfruit, 1 carrot, 1 potato, 5 beans and 2 tbsp fried onions
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.
SOAK 20 MINUTES
firstly, rinse and soak long grain basmati rice for 20 minutes
in a large vessel take enough water and add spices
SALT -1 TBSP
also, add 2 tsp lemon juice, 2 chilli and 1 tbsp salt
mix well and get to a rolling boil. now add soaked rice and give a mix
BOIL 2 MINUTES
boil for 2 minutes, or until the rice is almost cooked
biryani rice is ready to be used to prepare birynani.
GHEE -2 TBSP
in a large kadai heat 2 tbsp ghee and 2 tbsp oil.
add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, ½ tsp cloves, 4 cardamom, 1 star anise and 1 tsp cumin
saute until the spices turn aromatic.
ONION -2 CHOPPED
add 2 onions, 1 tsp ginger garlic paste and saute until the onions turn golden brown
CAPSICUM -8 CUBES
further, add 8 cubes of capsicum and saute for 2 minutes
now add marinated vegetables and cook for 2 minutes
SIMMER - 5 MINUTES
cover and cook for 10 minutes or until the vegetables are cooked almost.
spread the vegetables uniformly forming a nice layer. add in almost cooked basmati rice and spread uniformly
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
SIMMER - 30 MINUTES
cover and simmer for 30 minutes. seal the hole to prevent steam from escaping.
READY TO EAT
finally, enjoy kathal biryani recipe with raita and salan