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

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.

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.

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.

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

in a large vessel take enough water and add spices.

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

biryani rice is ready to be used to prepare birynani.

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.

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

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

now add marinated vegetables and cook for 2 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.

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

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

finally, enjoy kathal biryani recipe with raita and salan.