Kathal/Jackfruit Pulao Recipe | सिर्फ 30 मिनट में बनाएं एकदुम नॉनवेज जैसा मज़ेदार कटहल पुलाव | ToN

Kathal ka Pulao is raw jackfruit pulao/biryani, where jackfruit is cooked with fragrant spices and then along with the rice to get the delicious Kathal Pulao. It is easy, quick vegetarian recipe that tastes exactly like non veg because of its texture. Kathal Ka Pulao Written Recipe (Jackfruit with Rice) Ingredients- 150 gm Long Grain Rice | लंबे अनाज चावल Water for Soaking | भिगोने के लिए पानी 200 gm Raw Cut Jackfruit | कच्चा कटहल 1/4 Tsp Salt | नमक 1/4 Tsp Turmeric Powder | हल्दी पाउडर Water for Soaking | भिगोने के लिए पानी 1 Inch Ginger | अदरक 4-5 No. Garlic Cloves | लहसुन की कलियाँ 2-3 No. Green Chillis | हरी मिर्च 1-2 Pinch of Salt | नमक 2 Tbsp Oil | तेल 1 No. Bay Leaf | तेज पट्टा 1-2 No. Dry Red Chillis | सूखी लाल मिर्च 1 Inch Cinnamon Stick | दालचीनी 1 No. Black Cardamom | काली इलायची 2 No. Cloves | लौंग 1/4 (Piece) Mace | जावित्री 1 gm (Optional) Stone Flower | पत्थर फूल 7-8 No. Black Pepper Cons |साबुत काली मिर्च 1/4 Tsp Cumin Seeds | जीरा 1 Large (Sliced) Onion | प्याज 1 Tbsp Ginger Garlic Green Chilli Paste | अदरक, लहसुन और हरी मिर्च का पेस्ट 1/2 Tbsp Salt (As Per Taste) | नमक स्वाद अनुसार 1 Medium (Sliced) Tomato | टमाटर 1 Tsp Coriander Powder | धनिया पाउडर 1/2 Tsp Kashmiri Red Chillis Powder | कश्मीरी लाल मिर्च पाउडर 1/2 Tsp Garam Masala Powder | गरम मसाला पाउडर 1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1/2 Tsp Yellow Chilli Powder | पीली मिर्च पाउडर Splash of Water | पानी की छींटे Soaked Rice | भीगे चावल 2.5 Cups Water | पानी 1 Tsp Salt (As Per Taste) | नमक Garnish with Fresh Coriander Leaves | सजावट के लिए ताज़ा धनिया पत्ती Method • In a bowl, add long-grain rice and wash 2–3 times with light hands until the water runs clear. • Drain the cloudy water and soak the rice in fresh water for at least 1 hour. • Take 200 g raw jackfruit cut into large pieces. • I bought pre-cut jackfruit as it’s sticky and hard to cut, but you can cut it at home by applying oil on the knife and chopping board. • Add salt and turmeric powder to the jackfruit and soak it in water. • In a mortar-pestle or mixer grinder, add ginger, garlic, green chillies, and a pinch of salt. • Pound into a coarse paste, or grind if using a mixer. • Heat a thick-bottomed vessel on low heat and add oil. Mustard oil can also be used. • Add whole spices: bay leaf, dry red chilli, cinnamon stick, black cardamom, cloves, mace, stone flower, and black peppercorns. Let them release aroma for a few seconds. • Add cumin seeds and let them crackle. • Immediately add one large sliced onion and stir well. • Cook onions for 1–2 minutes until soft and pink, then add the ginger-garlic-chilli paste. • Stir and cook for a minute until the raw smell goes away. • Do not brown the onions. When they sweat, add drained jackfruit pieces. • Increase heat to high and stir well. • Add salt to taste, stir, cover with a lid, reduce heat to medium-low, and let jackfruit cook with onions. • Cook for 5 minutes, stirring 1–2 times. • When jackfruit is 50% cooked, add one medium sliced tomato and spices: coriander powder, Kashmiri red chilli powder, garam masala, salt, and yellow chilli powder. Stir well. • If yellow chilli powder is not available, use red chilli powder. Yellow chilli gives a unique flavor like non-veg dishes. • Add a splash of water so spices don’t burn. Cover and cook for 2–3 minutes. • Open the lid, stir, and if dry, add a little water. Cover again for 1–2 minutes until jackfruit is 90% cooked. • Check doneness by poking with a knife—it should go in easily but jackfruit should hold its shape. • Add soaked and drained rice. Stir gently with the jackfruit masala, then add 2.5 cups of hot water. • Increase heat to high, check seasoning, and adjust salt if needed. • Stir and cook until 80–85% of the water is absorbed. Stir gently once, then reduce heat to low. • Cover and cook on very low heat for 5 minutes. Switch off the heat without opening the lid. • Let it rest for 5 minutes to settle the steam. • Open the lid and fluff the pulao gently. • Your delicious jackfruit (kathal) pulao is ready. It tastes just like non-veg pulao. • Garnish with fresh coriander leaves and serve hot with raita or enjoy as is. Thanks Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @curryandcookies