.....From My Palate

rice dish

Kathal Biryani

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You can find inspiration anywhere, anytime if you keep your eyes open and have a hunger to learn and create. Best inspiration comes from your mother and the people around you. Sometimes, something just clicks in your mind and you know that very moment this is it!. The dish I am sharing today has an interesting story and an inspiration from a friend.

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Well, truly the guiding light for this amazing dish was an invitation from a friend. Today I am so happy that even with a pain in my neck (well, seriously it was bad!) still I was able to join her for a lunch get together. She served Jackfruit Biryani with spinach raita.   With  one spoon in my mouth I knew that this dish is going to be a part of my cooking excursion. Thank you Nidhi, and please let me know if you think my recipe is missing any important ingredients from what you have created that day. It was delicious. (Thank You for that pain relief cream :-))

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Biryani always gives an impression of lot of work and patience but if we do the prep work its easy and exotic dish to impress your friends and family. Its a one pot meal that can have a impact of array of dishes.

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Kathal Biryani
Author: Bhawana
Ingredients
  • 2 cups cubed Jackfruit (boiled with salt and turmeric)
  • 1 1/2 cups fried Onions
  • 1 1/2 cups Yogurt
  • 2 tbsp. Biryani Masala
  • 2 tbsp. Ginger/Garlic Paste
  • Green Chillies slit, to taste
  • Salt to taste
  • 1/2 cup Milk
  • Few Saffron Threads
  • 1 tsp. Rose Water
  • Few drop of Kewra Essence
  • 2 tbsp. Desi Ghee
  • Pinch of saffron color
  • 1 cup Mint Leaves (fresh and chopped)
  • 1/2 cup fried Cashewnuts and Resins
  • 1/2 tsp. Shah Jeera
  • Whole Garam Masala (small amount)
  • 2 tbsp. oil
  • 2 cups Basmati Rice (soaked in water for an hour)
  • 2 small Bay leaves
  • 1 small stick Cinnamon
  • 1 1/2 tsp. Salt
  • 1 tbsp. Desi Ghee
Instructions
  1. Mix yogurt, biryani masala, 3/4 cup fried onion, Green chillies, ginger/garlic paste, 1/2 cup mint leaves.
  2. Mix boiled kathal (jackfruit) and let it marinate for 1/2 an hour.
  3. Mix saffron, rose water and milk.
  4. Mix 1 tbsp of Desi ghee with saffron color.
  5. Boil rice with bay leaves, cinnamon, salt and ghee until 80% done.
  6. Heat oil in a deep heavy-bottom pan. Add shah jeera and whole garam masala.
  7. Add marinated kathal, mix it well and cook it for 2 minutes on medium flame.
  8. Now add salt, half of desi ghee, cashewnuts and resins. Mix it well.
  9. Layer the cooked rice over the jackfruit mixture.
  10. Sprinkle fried onion, mint leaves, cashew and resins.
  11. Add all around saffron milk mixture and desi ghee with color.
  12. Sprinkle few drops of kewra essence
  13. Cover and cook it on dum for 12-15 minutes on low flame.
  14. Let it rest for a while.
  15. Serve with chilled raita and salad of your choice.

Meethe Chawal – Saffron Rice

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Meethe Chawal

Basant Panchami (as we call it), is predominantly the day love for kites. Sky full of colorful kites, small and big and my favorite with a tail. Oh! How much I loved that tailed kite flying carelessly with a long tail made out of paper streamers. This is the only day when everybody are on rooftops before sunrise with all the energy and zest. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom, knowledge and also the onset of spring season.
The color yellow plays an important role in Vasant Panchami as it is related to the bloom of mustard flowers during this period. Sweet saffron rice and yellow sweets are
more popular and relished on this day.

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Ingredients

  • 1 cup Basmati Rice
  • 3 tbsp Ghee
  • 1/2 cup Sugar (little more or less, suitable to your taste buds)
  • 1″ piece of Dalchini (Cinnamon Stick )
  • 2 tbsp Milk
  • 1/4 tsp Kesar (Saffron )
  • 4 whole Laung (Cloves)
  • 1/2 tsp Coarsely Crushed Elaichi (Cardamom Seeds)
  • Pinch of Salt
  • 3 tbsp sliced Pistachios and Almonds
  • 2 tbsp Grated Coconut
  • 1 Badi Elaichi (Black Cardamom)

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Method

  • Fry almonds, pistachios and coconut in a little bit of ghee on medium heat until nuts slightly change color. Set aside.
  • Put the rice, water, cinnamom stick, cloves, badi elaichi and salt in a sauce pan over medium low heat.
  • Let the rice cook for about 15 minutes, or until the water has evaporated and the rice is almost done.
  • While rice is cooking, in a separate pan combine milk, ghee, sugar, saffron, cardamom pd and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
  • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon (I simply use my hands) gently to avoid mashing the rice.
  • Let the rice simmer for more 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes.
  • Garnished with dry fruits of your choice.