Last Updated on 2 months by Neha Deshmukh

Jackfruit Biryani Recipe – Authentic Indian Kathal Biryani

Introduction

Okay, let’s be real – biryani is comfort. It’s the dish my family always requests for celebrations, and honestly, just because it’s Tuesday! I’ve been perfecting my jackfruit biryani (Kathal Biryani) for years, and I’m so excited to finally share my recipe with you. It’s a fantastic vegetarian take on the classic, packed with flavour and surprisingly easy to make. Trust me, even if you’ve never made biryani before, you can totally nail this!

Why You’ll Love This Recipe

This Jackfruit Biryani isn’t just delicious; it’s a bit special. The raw jackfruit takes on all the beautiful spices, giving you a texture that’s remarkably similar to meat. It’s a fantastic way to enjoy a hearty, satisfying meal that’s completely plant-based. Plus, the aroma while it’s cooking? Unbeatable.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1.5 cup Basmati rice
• 2 cups Raw Jackfruit (Kathal)
• 2 Onion
• 1 Tomato
• 0.5 cup Curd (plain yogurt)
• 0.25 teaspoon Turmeric powder (haldi)
• 1 teaspoon Red chilli powder
• 1.5 teaspoon Biryani masala
• 3 Green chillies
• 15 Mint leaves
• 3 tablespoon Coriander leaves
• Oil for frying
• 8 Cashews
• 1 inch Cinnamon stick
• 2 Cloves
• 8 Garlic cloves
• 1 inch Ginger
• 5 tablespoon Ghee
• 1 Biryani Leaf
• 2 Cardamom pods
• 1 teaspoon Shahi Jeera (caraway seeds)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Basmati Rice: Choosing the Right Grain

Basmati is key for that fluffy, fragrant biryani. Look for aged basmati rice – it’s longer, less likely to clump, and has a more pronounced aroma. I usually get the Daawat or India Gate brands. A good soak (30 minutes) is crucial!

Raw Jackfruit (Kathal): Selecting and Preparing

Raw jackfruit can be a little intimidating, but don’t worry! You want a firm, green jackfruit. It’s usually available in Asian grocery stores or sometimes even larger supermarkets. It will get sticky when you cut it, so oil your hands and knife.

Biryani Masala: Regional Variations & Homemade Options

Biryani masala blends vary a lot by region. I love MDH or Everest brand, but feel free to use your favourite. If you’re feeling ambitious, you can even make your own! There are tons of recipes online.

Spices: The Significance of Cinnamon, Cloves & Shahi Jeera

These aren’t just for flavour; they have a history! Cinnamon and cloves add warmth, while Shahi Jeera has a unique, slightly floral aroma that’s essential for authentic biryani. Don’t skip them if you can help it.

Ghee vs. Oil: Flavor & Tradition

Ghee adds a richness and flavour that oil just can’t match. It’s traditional in biryani, but if you prefer, you can use vegetable oil or sunflower oil. I like to use a mix of both for a balanced flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your basmati rice in water for about 30 minutes. While that’s happening, thinly slice the onions and finely chop the tomatoes.
2. Now, let’s make the paste. Grind the cashews, cinnamon, cloves, garlic, and ginger into a smooth paste with just a little water. You want it to be thick, not runny.
3. Peel and chop the raw jackfruit into thin strips. Deep fry them in oil until they’re golden brown and crispy. Drain on paper towels.
4. Heat ghee (or oil) in a pressure cooker. Add the cardamom, shahi jeera, and biryani leaf. Let them sizzle for a few seconds until fragrant.
5. Add the sliced onions and fry until they’re golden brown and beautifully caramelized. This takes patience, but it’s worth it!
6. Add the ground cashew paste and cook until the oil starts to separate from the mixture. This means it’s cooked through.
7. Stir in the chopped tomatoes, salt, biryani masala, turmeric powder, and green chillies. Cook until the tomatoes soften and become mushy.
8. Mix in the chopped mint leaves, coriander leaves, and curd. Fry for about 2 minutes, stirring constantly to prevent the curd from splitting.
9. Add the fried jackfruit and cook, covered, until the oil floats on top. This means the jackfruit has absorbed all the flavours.
10. Drain the rice and add it to the pressure cooker with 1.75 cups of water. Bring it to a boil for about 2 minutes.
11. Cover the pressure cooker and cook on low flame for 14 minutes. Gently mix halfway through to prevent the rice from sticking and burning.
12. Once cooked, let the pressure release naturally. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the rice! It should be fluffy, not mushy.
• If you’re using a regular pot, you’ll need to cook the biryani on low heat for about 45-60 minutes, stirring occasionally.
• A little saffron soaked in warm milk adds a beautiful colour and aroma (optional).

Variations

Let’s get creative!

Vegan Jackfruit Biryani

Simply substitute the ghee with vegetable oil and the curd with a plant-based yogurt alternative. It’s just as delicious!

Gluten-Free Adaptations

This recipe is naturally gluten-free, but always double-check the label on your biryani masala to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of green chillies and the amount of red chilli powder to your liking. I usually go for medium spice, but my husband likes it extra hot!

Festival Adaptations (Eid, Diwali)

Biryani is a staple for festivals! You can add fried onions and chopped nuts as a garnish for a more festive look.

Serving Suggestions

Jackfruit Biryani is fantastic on its own, but it’s even better with a side of onion raita or a cooling vegetable kurma. A simple salad also complements the richness of the biryani.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What is the best way to prepare raw jackfruit for biryani?

Oil your hands and knife generously before cutting the jackfruit. It’s sticky! Then, boil it for about 10-15 minutes to remove some of the stickiness before frying.

Can I use a different type of rice for this biryani?

While basmati is traditional, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.

How can I adjust the spice level of this dish?

Reduce or increase the amount of green chillies and red chilli powder. You can also remove the seeds from the green chillies for a milder flavour.

What is the purpose of layering in biryani?

Layering helps to infuse the rice with the flavours of the masala and jackfruit. It also creates a beautiful presentation.

Can this biryani be made in a pot instead of a pressure cooker?

Yes, but it will take longer to cook. Cover the pot tightly and cook on low heat for 45-60 minutes, stirring occasionally.

What is Shahi Jeera and can I substitute it?

Shahi Jeera (caraway seeds) has a unique flavour. If you can’t find it, you can use regular cumin seeds, but the flavour won’t be quite the same.

How do I prevent the rice from sticking to the bottom of the pressure cooker?

Gently mix the rice halfway through the cooking process. You can also add a tablespoon of ghee or oil to the bottom of the cooker before adding the rice.