Baked Jackfruit Biryani (Kathal Biryani, soy-free, gluten-free)

Indulge in the rich flavors of Biryani with a plant-based twist! This Baked Jackfruit Biryani, also known as Kathal Biryani, not only caters to those seeking a soy-free and gluten-free option but also promises a burst of aromatic spices and tender jackfruit that will leave your taste buds dancing. Let's dive into the delicious world of this unique and wholesome biryani recipe.

Ingredients:

1.1. For the Marination:

• 2 cups raw jackfruit (kathal), cleaned and diced
• 1 cup thick yogurt (dairy or plant-based)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste

1.2. For the Biryani:

• 2 cups basmati rice, soaked and drained
• 1 large onion, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 2 green chilies, slit
• Whole spices (bay leaf, cinnamon stick, cardamom, cloves)
• 1/4 cup ghee or oil
• 1/2 teaspoon cumin seeds
• Salt to taste

1.3. Biryani Masala:

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon biryani masala (optional)

1.4. Garnish:

• Fried onions
• Chopped coriander leaves
• Chopped mint leaves

Instructions:

2.1. Marinating the Jackfruit:

1. In a bowl, mix diced jackfruit with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
2. Allow it to marinate for at least 2 hours or overnight in the refrigerator for better flavor absorption.

2.2. Preparing the Biryani:

1. Preheat your oven to 350°F (180°C).
2. Rinse the soaked basmati rice and cook it until 70% done. Drain the water and set aside.
3. In a large pan, heat ghee or oil. Add cumin seeds and the whole spices.
4. Add sliced onions and sauté until golden brown.
5. Add chopped tomatoes, mint leaves, and coriander leaves. Cook until tomatoes are soft.
6. Add the marinated jackfruit and cook for 5-7 minutes until it's well-cooked and the masala is well-blended.
7. Sprinkle the biryani masala, cumin powder, coriander powder, garam masala, and biryani masala (if using). Mix well.
8. In a deep baking dish, layer half of the partially cooked rice, followed by the cooked jackfruit mixture. Top it with the remaining rice.
9. Garnish with fried onions, chopped coriander leaves, and mint leaves.
10. Cover the baking dish tightly with foil and bake in the preheated oven for 20-25 minutes.

2.3. Serving the Baked Jackfruit Biryani:

1. Once baked, gently fluff the biryani with a fork.
2. Serve hot, garnished with additional fried onions, fresh coriander leaves, and mint leaves.

Conclusion:

This Baked Jackfruit Biryani brings together the goodness of jackfruit with the aromatic spices of biryani, creating a delightful and satisfying meal. Whether you're a plant-based enthusiast or simply looking for a unique twist to traditional biryani, this recipe is sure to leave a lasting impression on your taste buds.

 (FAQs )

Q. Can I use canned jackfruit for this recipe?

Ans: Yes, you can use canned jackfruit. Ensure it's drained and rinsed thoroughly to remove any brine or preserving liquid.

Q. Is jackfruit a good meat substitute in biryani?

Ans: Absolutely! Jackfruit's meaty texture makes it an excellent substitute in biryani, providing a satisfying and flavorful experience.

Q. Can I make this biryani on the stovetop instead of baking?

Ans: Yes, you can. After layering the biryani, cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked.

Q. What can I serve with Jackfruit Biryani?

Ans: Raita, cucumber mint yogurt, or a side salad make excellent accompaniments to complement the flavors of Jackfruit Biryani.

Q. Can I freeze leftover Baked Jackfruit Biryani?

Ans: While the texture of rice may change slightly upon freezing, you can freeze leftovers in an airtight container for up to one month. Reheat in the oven or microwave before serving.