HYDRABADI KATAHAL KI BIRYANI

I had seen many people enjoying and eating chicken or mutton biryani but being a vegetarian that was big no for me .so one day my husband suggested me why not you try katahal(jack fruit) for biryani ,I thought he was right when we use paneer for many delicacies instead of chicken or mutton then why not katahal for Hyderabadi birayani as I prepare very delicious katahal Ki subji.so I tried it and believe me it was a big hit in my family and friends.everybody enjoyed it and asked me to repeat once again. so here I am to share my recipe for this delicacy with everyone around the world........

FOR KATAHAL KI SUBJI

INGREDIENTS

Katahal(Jack fruit)                                  2 and 1/2 Lb
Onion Shredded                                       1/2 Lb
Tomato Pure                                            1/2 cup
Curd                                                         1 cup
Red Chili Powder                                   As per taste
Haldi(Turmeric powder)                           1 tea spoon
Kasoori Methi                                          1tea spoon
Salt                                                           As per taste
Chat Masala                                            1 Teaspoon
Dry Coriander Powder                           1 Tablespoon
Garam Masala                                         1 tablespoon
Ginger/Garlic Paste                                 1Table spoon
Milk                                                          1/2 Cup
Bay leaf                                                      2or 3
Green Cardamon                                      2or3
Oil                                                              To Fry
Butter                                                        1 Tablespoon
Degi Mirch                                                1 Teaspoon
Potatoes                                                    1/2 Lb
Water                                                         1 cup

PREPARATION

. First of all clean the katahal by peeling off the seeds and cut it in small pieces
.Cut the potatoes lengthwise
.Deep fry the  katahal and potatoes separately in a big pan and keep them aside
.Now takeout the extra oil from the pan  just by leaving 3 or 4 tablespoon oil in it
.Roast bay leaf and green cardamon till it became brown
.Add ginger/garlic paste in the pan and roast it till it becomes brown
.Add onion and saute it for a little while
.Add the tomato puree
.Add all dry masala excluding salt
.Add curd to this roasted masala but keep stirring it to avoid the curdling
.Add the fried katahal and potatoes
.Add milk  in the pan and mix everything properly
.You can add water if needed to soften the fried katahal
.Add salt in the end as per your taste
.To give extra Zing to this Subzi heat the butter in the small pan and fry the kasoorimethi in it
.Once the Kasoorimethi becomes brown add degimirch and add this tadka in the subzi immediately
 from the top
.Avoid over frying of degimirch this can spoil the taste of subzi
.Now your katahal Ki sabzi is ready,you can eat it with chapati or can use it for the biryani

BIRYANI

INGREDIENTS
Basmati Rice                                                                2Cups
Kesar                                                                             7or8 Threads
Milk                                                                               1 and 3/4 Cups
Onion                                                                              1
Mint                                                                                7 or 8
Cloves                                                                             3or4
Katahal Ki Subzi                                                            Prepared as much
Butter                                                                             2 or 3 Teaspoon
Water                                                                              1/2 Cup
Desi Ghee                                                                       1 Teaspoon
Oil                                                                                    To fry
Salt                                                                                  As per the taste

.Soak the rice for 2 or 3 hours
.Soak the kesar in the chilled 1/4 cup milk and reserve the rest of the milk
.In a pan add rice ,cloves,salt,Desi ghee,water and remaining milk 
.Cook the rice till it is half done means rice should not be fully cooked, 1/4th portion of the
 rice should be uncooked .once you achieve it,keep the rice aside
.Fry the onion till it become golden brown
.Take the thick base pan and start layering of everything
.First of all layer the rice then add,1/2 spoon butter,2or 3 mint leaves,few brown onion and finally
 katahal Ki subzi
.Again layer the rice above the subzi and sprinkle 2or3spoon kesar milk from the top
.Repeat the same process for 2 or 3 times but rice and kesar milk should be remain as top
 layer
.Now Cover the pan with aluminium foil then by he lid
.Now this is ready for he dum
.For the purpose of dum do not keep the pan directly over the heat
.First keep the tawa on the medium flame then keep the pan over it
.Cook it for 10 to 15 minutes
.Before  removing the lid and foil ,shake the pan  so everything will mix properly
.Now your zaykedar Hyderabadi katahal Ki biryani is ready to eat with raita or chutney.

TIP: you can also make vegetable biryani instead of katahal Ki biryani,just by using mix vegetable.but all vegetables should be fried then same process can be used to make mix
vegetable.