Kathal Biryani Recipe By Chef Harpal Singh Sokhi

In a pan, dry roast black peppercorns, cloves, black cardamoms, green cardamoms, mace, cinnamon stick, bay leaves and cumin seeds and grind them into a fine powder in a mixer.

In another pan take water and add salt, black cumin, stone flower and bay leaves to it and let it boil.

Meanwhile, heat ghee in a kadhai and add cumin seeds and dry red chillies to it and fry the boiled and diced jackfruit in it.

In the boiling water, add basmati rice and let it cook.

Mix julienne ginger, sliced green chillies, ginger garlic paste with the jackfruit and then add fried onions, yogurt, black pepper powder, cardamom powder, ground garam masala, salt, turmeric powder, lemon juice and mint leaves and mix well. Switch off the flame.

Now add a layer of cooked rice on this and sprinkle ground garam masala, cardamom powder, fried onions, and mint leaves on it.

Add the remaining rice on top, add some ghee and keep on a low flame.

Seal the edges of kadhai with dough and cover the kadhai with a lid.

Remove the lid and dough after 10 min. Kathal biryani is ready to serve.