Kathal Biryani

Growing up in Vizag, I’ve always loved the monsoon season. There’s something special about the way the rain transforms our bustling city. The streets get quieter, the air feels fresher, and the whole world seems to slow down a bit. But you know what makes a rainy day even better? A steaming plate of my mom’s Kathal Biryani.

For those who don’t know, Kathal is jackfruit in Hindi. Now, I know what you’re thinking - jackfruit in biryani? Trust me, it’s amazing. The meaty texture of young jackfruit works perfectly in this dish, soaking up all the spices and flavors. It’s a vegetarian’s dream come true!

But enough about my memories. Let me tell you how to make this awesome dish:

Ingredients:

2 cups Basmati rice
500g young jackfruit (kathal), cut into chunks
2 onions, sliced
2 tomatoes, chopped
1/4 cup yogurt
2 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
4-5 green cardamoms
2-3 black cardamoms
4-5 cloves
2 cinnamon sticks
2 bay leaves
Salt to taste
Oil or ghee for cooking

How to make it:

First, wash the rice and soak it for about 30 minutes.
While the rice is soaking, heat some oil in a big pan. Add the whole spices - cardamoms, cloves, cinnamon, and bay leaves. Let them sizzle for a minute.
Add the sliced onions and fry until they turn golden brown. This is important for the flavor, so don’t rush it!
Now add the ginger-garlic paste and fry for another minute.
Toss in the chopped tomatoes and cook until they get soft and mushy.
Add the jackfruit pieces, red chili powder, turmeric, and salt. Mix well and cook for about 5 minutes.
Now comes the yogurt. Add it slowly, stirring constantly to prevent curdling. Cook this mixture for about 10 minutes until the jackfruit is tender.
In another pot, bring water to a boil and add the soaked rice. Cook it until it’s about 70% done.
Now for the fun part - layering! In a heavy-bottomed pot, add a layer of the partially cooked rice, then a layer of the jackfruit mixture. Repeat until you’ve used up everything. Sprinkle some garam masala and fried onions on top.
Cover the pot tightly and cook on low heat for about 20 minutes. The steam will help cook the rice fully and blend all the flavors.

And there you have it - Kathal Biryani fit for a rainy day in Vizag!

My love for Kathal Biryani started when I was just a kid. I remember coming home from school on rainy days, soaked to the bone, and the smell of biryani cooking would hit me as soon as I opened the door. My mom would be in the kitchen, stirring a big pot, the steam fogging up the windows. Those were the best days.

Now that I’m older, I still crave this dish whenever the sky turns grey. There’s nothing better than sitting by the window, watching the rain fall on Vizag’s beaches, with a plate of Kathal Biryani in front of me. And if there’s some sweet boondi raita on the side? Heaven!

Now, picture this: It’s been raining all day. The sound of raindrops hitting the roof is like nature’s own music. You’ve just made a big pot of Kathal Biryani. The whole house smells amazing. You scoop some onto a plate, add a dollop of sweet boondi raita on the side, and settle down by the window.

As you take the first bite, the flavors explode in your mouth. The jackfruit is tender and has soaked up all the spices. The rice is perfectly cooked, each grain separate and fluffy. The raita adds a cool sweetness that balances out the spicy biryani.

Outside, the rain continues to fall. The Bay of Bengal, usually so blue and calm, is now a stormy grey. But inside, with your plate of biryani, you’re warm and content. This, my friends, is what happiness tastes like in Vizag.

So next time it rains, don’t complain about the weather. Instead, head to the kitchen and whip up some Kathal Biryani. Trust me, it’ll make you fall in love with the monsoon all over again!

Cheers,

Sim

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