kathal biryani recipe or jackfruit biryani recipe | biryani recipes

jackfruit biryani recipe

kathal biryani or jackfruit biryani recipe – a mildly spiced dum cooked biryani made with raw unripe jackfruit, also called as kathal in hindi.

unripe jackfruit is also called as vegetarian meat. raw jackfruit when cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in india. another recipe which i recently made is kathal pulao.

usually the jackfruit pieces are either fried, sauteed or steamed. i did not want to do any prepping of the jackfruit as making biryani itself is time consuming. so i cooked the jackfruit directly in the pot along with the yogurt and spices. made the rice and then just had to assemble the layers.

even chopping the jackfruit takes time. when chopping the jackfruit, please apply oil on your palms, knife and the cutting board. the sticky substance refuses to go away from your palms and equipments.

chopped raw jackfruit and steamed rice

by size, i guess the jackfruit must be one of the biggest fruit native to india. so most people buy some portion of it, because its not possible to use the large jackfruit for cooking in micro families. peeling jackfruit skin is another issue so you can ask the vegetable vendor to peel it for you.

i got 500 gms of jackfruit from the the vegetable vendor. he peeled so much of the skin, that out of 500 gms, only 300 gms was left. i chopped the jackfruit and kept the seeds aside. if the seeds are tender, you can add them to the biryani. you can also make stir fries or add them to sambar or leafy vegetables stir fries. we always add them to this mangalore style malabar spinach curry. this time i added them to the thai green curry.

usually ripe jackfruit is consumed as it is. jackfruit leather is also made with ripe jackfruit. with raw jackfruit, there are many recipes that are made. apart from adding them in biryani and pulao, they are also added in curries, both dry or with a gravy. even papads are pickles are made from them. they are also deep fried as chips. jackfruit chips are popular in the southern belt of india. i for remember my dad, always getting banana, tapioca and jackfruit chips from kerala.

this recipe of kathal biryani is like the way my mom makes biryani. i cut down on a few steps to make it easy for me. there will be some prep work like the ones i have mentioned above.

once you assemble the layers, then you can dum cook the biryani on stove top or in an oven (mentioned both ways in the recipe details below). if using an oven, then make the gravy directly in an oven proof casserole or dutch oven. once the jackfruit is cooked and tender, layer all the rice on the gravy. keep in a preheated oven and you are done.

kathal biryani

if you are looking for more biryani recipes then do check palak biryani, vegetable hyderabadi biryani, kashmiri biryani, mushoom biryani and veg kerala biryani.

kathal biryani or jackfruit biryani recipe below:

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kathal biryani recipe | jackfruit biryani recipe
 
Prep time
Cook time
Total time
 
raw unripe jackfruit biryani - mildly spiced and subtly flavored meaty vegetarian biryani made with jakcfruit or kathal.
Author:
Recipe type: main
Cuisine: indian
Serves: 4-5
Ingredients (american measuring cup used, 1 cup = 250 ml)
for the rice:
  • 1.5 cups basmati rice
  • 4 cups water for cooking the rice
  • water for soaking the rice
  • one single strand of mace/jayitri
  • 2 green cardamoms/hari elaichi or choti elaichi
  • 1 inch cinnamon/dal chini
  • 2 to 3 cloves/laung
  • 1 tejpatta/indian bay leaf
  • salt as required
for the gravy:
  • 300 to 350 gms raw unripe jackfruit, about 3 cups chopped jackfruit
  • 1 cup full fat yogurt/curd/dahi
  • ½ tsp turmeric/haldi
  • ½ tsp red chili powder/lal mirch powder
  • a single strand of mace/jayitri
  • a small piece of stone flower/patthar ke phool/dagad phool/kalpasi
  • 3 green cardamoms/hari elaichi or choti elaichi
  • 1 inch cinnamon/dal chini
  • 3 cloves/laung
  • 1 tsp caraway seeds/shah jeera
  • 2 medium to large onions, thinly sliced
  • 1 medium tomato, chopped
  • 1.5 tbsp chopped coriander leaves/dhania patta
  • 1.5 tbsp chopped mint leaves/pudina patta
  • 3 tbsp ghee
  • 1 inch ginger/adrak + 3 to 4 cloves garlic/lahsun +1 green chili - crushed to a paste in mortar pestle or in a small grinder or magic bullet.
  • 1.5 to 2 cups water
  • salt as required
for the layers:
  • 1 tsp ghee
  • 3 tbsp milk
  • 2 pinch of saffron/kesar
  • 1 tsp kewra (pandan) water or rose water
Instructions
preparing the rice:
  1. first rinse the rice till the water runs clear of the starch.
  2. then soak the rice in enough water for 30 mins.
  3. boil 4 cups of water in a pan or pot.
  4. drain the rice and then add it to the boiling water.
  5. add all the whole spices - mace, cardamoms, cinnamon, cloves and tejpatta.
  6. season with salt and cook the rice till the grains are ¾th cooked. drain and keep the rice aside.
  7. once the all the steam has gone from the rice, cover the rice.
preparing the jackfruit gravy:
  1. now apply oil on your palms, knife and chopping board.
  2. chop the jackfruit and remove the seeds.
  3. whilst chopping, keep on adding the chopped jackfruit in a pan or a large bowl of water so that they don't darken.
  4. if using chopped jackfruit already brought from outside, then rinse them in water.
  5. the seeds can be added to vegetable dishes or in sambar or stir fries.
  6. heat ghee in a dutch oven or a pot.
  7. add all the whole spices - mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. saute for some seconds till fragrant.
  8. add the sliced onions and fry them till they begun to get caramelized or golden.
  9. when the onions begin to get golden, remove half of the onions and drain them on paper towels.
  10. add ginger, garlic and green chili paste. saute for a few seconds till the raw aroma goes away.
  11. then add the tomatoes, mint leaves and coriander leaves. saute for 1 to 2 mins.
  12. add both the spice powders - red chili powder and turmeric powder
  13. add the chopped jackfruit. stir and saute for 7 to 8 mins. then add the beaten yogurt.
  14. stir and add water. add salt and cover the pot with its lid.
  15. simmer the gravy till the jackfruit is cooked and tender.
  16. if the water dries up while cooking, then you can add some water.
  17. also soak saffron in warm milk and keep aside.
assembling the biryani:
  1. in the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
  2. spread a second layer of rice. add all the rice in this layer.
  3. if you want you can make 4 layers. then you will have to make these layers in another pan or pot.
  4. sprinkle the saffron flavored milk along with the saffron threads, rose water or kewra water on the rice. also dot with ghee.
  5. if dum cooking on stove top - heat a tava or griddle. when the tava becomes hot, lower the flame. place a moist kitchen napkin or towel on the pot covering it. then place the lid tightly. the moist napkin or towel should not touch the biryani. keep the pot on the tava and dum cook for 25 to 30 mins on a low flame.
  6. if baking in oven - cover the lid of the dutch oven tightly. preheat the oven to 180 degrees C. place the dutch oven in the oven and bake for 20 to 25 mins.
  7. once done, allow the biryani to stand for 7 to 8 mins. later serve the kathal biryani with raita, pickle and papad.



{ 5 Responses }

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  1. Revathi says

    Hi Dassana,

    This is a recipe i had never heard of before. looks great and tempting.
    Also, let me tell you that you have all along insipred me to make delicious vegetarian dishes and they have al turned out good.

    Thanks and keep posting.

  2. Monika Singh says

    Hi dassana,
    i just love all ur recipes and religiously follow ur blog. I have a querry whenever i make biryani the bottom layer always gets a bit burnt how can i prevent it from burning. As we are nonvegeterians we often cook chicken biryani and everytime it gets stuck in the pot… pls help!!

    • says

      hi monika, heat a tava first till its hot. lower the flame and then keep the pan or degchi on the tava. place a moist cloth on the pan. cover tightly with a lid. dum cook on the tava. this way the bottom does not get burnt. and thanks for the motivation.