Go Back
Print Recipe

Panasa Biryani | Tender-JackFruit Biryani | Kathal Biryani

Super yummy and Special Biryani with Tender Jackfruit (a meat-alternative) and 2 panasa curries
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: biryani, rice
Cuisine: Indian
Keyword: biryani recipes, jack fruit biryani, kathal biryani, panasa biryani, panasa mukkala biryani, raw jack fruit biryani, tender jack fruit biryani
Servings: 8 people
Author: Sireesha

Ingredients

Onion paste

  • 1.5 big onions chopped into cubes
  • 2-3 inches ginger chopped
  • 8-9 red chillies
  • 2 tsp coriander seeds
  • 2 tsp cumin / jeera seeds
  • 4 green cardamom
  • 2 cloves

Curry gravy

  • 6 tbsp oil
  • 2 tbsp ghee/clarified butter
  • 7-8 green chillies split, can go up to 12 for spiciness
  • 2-3 inches cinnamon
  • 1 bay leaf
  • 1 black cardamom
  • 2 green cardamom
  • 1 tsp shah jeera
  • 2 star anise
  • little javithri
  • 4 cloves
  • 1/2 onion sliced
  • 1 tsp turmeric
  • 1/2-2/3 cup yogurt
  • 1 tbsp Sindhi Biryani Masala Shan brand, adjust to your taste
  • salt to taste
  • few roasted cashews for taste and richness

For Dry Curry Preparation

  • 5 tbsp oil
  • 2 pack frozen tender jackfruit .88 lb each
  • 1½ tsp salt
  • 1½ tsp red chilly powder

Biryani Rice

  • 4 cups basmati rice rinse and soaked
  • 2 inches cinnamon
  • 1 bay leaf
  • 2 black cardamom
  • 2 green cardamoms
  • 1-2 star anise
  • ½ tsp shahi jeera
  • 3 cloves
  • little javithri (opt)
  • 1 tsp salt

Instructions

Dry Jack fruit curry

  • Heat oil in a pan and add 2 packs of frozen tender jackfruit. Cover and cook until the jack fruit turns little red and soft.
    2 pack frozen tender jackfruit, 5 tbsp oil
  • Add salt and red chilly powder, mix well and cook 2 more minutes. Keep aside.
    Note: This dry curry can be used as a side to sambar rice or a snack.
    1½ tsp red chilly powder, 1½ tsp salt

Onion paste for Curry

  • In a blender, add onion, ginger, coriander seeds, jeera, green cardamom, red chillies, and cloves, then grind to a smooth paste. Keep aside.
    1.5 big onions, 2-3 inches ginger, 8-9 red chillies, 2 tsp coriander seeds, 2 tsp cumin / jeera seeds, 4 green cardamom, 2 cloves

Curry for Biryani

  • Heat the same pan we have used for dry jackfruit, add oil and ghee.
    6 tbsp oil, 2 tbsp ghee/clarified butter
  • Add 5 slit green chillies and whole garam masalas. Add sliced onion and sauté for 2 mins.
    7-8 green chillies, 2-3 inches cinnamon, 1 bay leaf, 1 black cardamom, 2 green cardamom, 1 tsp shah jeera, 2 star anise, little javithri, 4 cloves, 1/2 onion
  • Add Roasted jackfruit, onion paste, enough water, turmeric and yogurt and Sindhi biryani masala. Mix well delicately and cook until the oil floats.
    1 tsp turmeric, 1/2-2/3 cup yogurt, 1 tbsp Sindhi Biryani Masala, salt
  • Add roasted cashews.
    Note: At this stage, we can take some curry and use it for roti or naan. Heat curry in a separate pan and cook till it becomes a little thick and use the curry for roti.
    few roasted cashews

Biryani Rice

  • Rinse and soak the rice for 20 mins.
    4 cups basmati rice
  • Boil 5 cups water with whole garam masalas and salt.
    2 inches cinnamon, 1 bay leaf, 2 black cardamom, 2 green cardamoms, 1-2 star anise, ½ tsp shahi jeera, 3 cloves, 1 tsp salt, little javithri
  • Add soaked rice and mix. Close and cook till all the water absorbs. Keep aside.

How to make Biryani

  • In a deep pan, 1st add rice as a layer and top with panasa curry, fried onions, chopped mint and cilantro leaves. Repeat the same layering until all the rice is used.
  • Add 2-3 tsp ghee or butter on top and sprinkle some water or saffron milk. Cover with a paper towel and cover with lid on top and simmer for 20-25 mins. Seal the hole to prevent steam from escaping.
  • Gently fluff the rice and serve with raita and salan and fried onions.

Notes

  1. Make sure to soak the rice to get the extra-long grains while cooking.
  2. Cashew can also be added at the time the whole garam masalas added in the beginning.
  3. Rice can also be cooked 75% in the big vessel of boiling water and drained.
  4. Separate a little curry and cook it in a separate pan until it becomes thick, then we can use it for chapati or roti.