An Art mastered by few,
A tradition followed by most,
A treat for the festive celebrations, A joy for the food lovers!
Biryani is one of the finest recipes prepared using layers of Rice and Meat or Vegetables. Though the authentic Biryanis are normally non-vegetarians, there are more popular versions of vegetarian Biryanis available all across… Mix Veg Biryanis, Kathal Biryani, Potato Biryani etc. With time, Kathal i.e. Jackfruit has already become popular and when cooked properly, it’s just like an authentic Non-veg like ingredients for the Vegetarians.
Mughals were the first to introduce Biryani in North India whereas South India was exposed to its brilliance through the Arabs. Biryani flourished in some of the notable Muslim centres throughout the country – including Lucknow, old Delhi and Hyderabad, to name a few – after which it was gradually embraced by all.
As per author Lizzie Collingham, the modern Biryani further developed in the Mughal royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian pilaf. However, all the spices used in Biryani were also grown in Persia and were also available to Arabs through trade. According to Kris Dhillon, the modern biryani originated in Persia, and was brought to India by the Mughals. However, another theory claims that the dish was known in India before the first Mughal emperor Babur came to India. The 16th century Mughal text Ain-i-Akbari makes no distinction between Biryanis and pilaf (or pulao): it states that the word ” Biryani” is of older usage in India. A similar theory—that Biryani came to India with Timur’s invasion—also appears to be incorrect, because there is no record of Biryani having existed in his native land during that period.
While the Middle eastern and Middle Asian versions of biryani and pulao are made on the tandoor, Biryani in the Indian subcontinent is made in a large metal dish with a narrow mouth called a degh (in Hindustan).
[ Data cc: Wikepedia]
This #98th Foodie Monday is all about Cooking with the Fellow Food Blogger #CWFB and to mark the same, I have prepared this Authentic Kathal Biryani inspired from the Vegetable Biryani post of my fellow blogger Waagmi Soni!
Let’s have a look on the recipe!
Preparation time: 30 mins
Cooking time: 20 mins
- 2 cups Long Grain Basmati Rice – Half Boiled and Refrigerated for whole night
- 1 Cinnamon stick
- 5 Peppercorns
- 5 Cloves
- 2 Bay leaves
- 1 Mace
- 4 Cardamons
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Cumin seeds
- 1 Big Onion, finely chopped
- 1 cup Finely chopped Tomatoes
- 1 bowl Boiled peas
- 1 tsp Red chili Powder
- 1/4 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 3 tbsp Shan Biryani Masala
- 1/2 kg Raw Kathal Pieces – Cleaned & Fried in Mustard Oil
- 1 Bowl Curd
- Sugar as per your taste
- Salt to taste
- Caramelized Onions – 2 tbsp ( Beresta)
- Mint leaves – 1 cup
- Kewara Water – 4 tbsp
- Heat Ghee in a wok and Fry all the Dry spices for few seconds to get the aroma
- Put Onions & Ginger Garlic Paste & Fry well
- Add Tomatoes and fry well
- Add Kathal Pieces and add all the spices + Half of Biryani Masala
- Fry well till the oil separates
- Now, add curd and fry again
- Add rest of the Biryani Masala
- Let it simmer for 10 mins
- Keep tossing so that it doesn’t stick to the bottom
- Now take it out in a plate and spread
- Take out the rice from the fridge
- Heat the wok again with little ghee and put 4 tbsp water
- Once warm, Add a layer of Kathal. Upon it arrange the Rice layer
- Now keep alternating layers of Kathal and Rice with sprinkles of Caramelized onions (Beresta), Mint leaves, Kewara water
- Cover it with the lid and let it simmer on sim for 15 mins
- The flavorful, aromatic Kathal Biryani is ready
- Serve it hot with Boondi Raita or Plain curd
Bon appetit! 🙂
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