Jackfruit Biryani Recipe – Authentic Indian Rice & Kathal Dish

Last Updated on 4 months by Neha Deshmukh

Jackfruit Biryani Recipe – Authentic Indian Rice & Kathal Dish

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that just feels special, right? Today, I’m sharing my family’s recipe for Jackfruit Biryani – a flavorful and aromatic twist on the classic, using young jackfruit as a delicious meat substitute. Trust me, even the most dedicated meat-eaters will be asking for seconds!

Why You’ll Love This Recipe

This Jackfruit Biryani is a total winner for so many reasons. It’s packed with flavor, surprisingly easy to make (once you get the hang of it!), and a fantastic way to enjoy a comforting Indian meal. Plus, using jackfruit makes it a brilliant option for those following a vegetarian or vegan diet. It’s a dish that’s perfect for a weekend feast or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Jackfruit Biryani:

• 250 gm Canned Jackfruit/Kathal
• 1.5 cups Basmati Rice
• 2 tbsp Oil
• 0.5 tsp Black Cumin (Kalonji)
• 1 Bay Leaf
• 1 Cinnamon Stick
• 1 Black Cardamom
• 2 Green Cardamoms
• 2 Cloves
• 0.5 medium Onion
• Green Chillies to taste
• 2 tbsp Ginger & Garlic Paste
• 1 Tomato
• 0.5 cup Carrots & Peas
• 1 tsp Garam Masala
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt to taste
• Red Chili Powder to taste
• Handful of Cilantro Leaves
• Few Mint Leaves
• 0.5 cup Yogurt/Curds
• 2.5 cups Water
• Ghee/Clarified Butter for garnish

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Kathal/Jackfruit: Young, green jackfruit in brine is key here. It has a neutral flavor that soaks up all the spices beautifully, making it a fantastic meat substitute. Make sure to rinse it well before using!
• Basmati Rice: This is the rice for biryani. Its long grains stay separate and fluffy, and it has a lovely aroma. I always recommend rinsing it thoroughly until the water runs clear – this removes excess starch and prevents stickiness.
• Black Cumin (Kalonji): Don’t skip this! It adds a unique smoky flavor that’s essential to a good biryani.
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the amounts to your liking. Some regions in India prefer a hotter biryani, while others lean towards more aromatic spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly and soak it in water for about 30 minutes. This helps the grains cook evenly.
2. While the rice is soaking, cut the canned jackfruit into bite-sized pieces. Deep-fry it in oil until it’s golden brown and crispy. Drain on paper towels to remove excess oil.
3. Heat the oil in a large, heavy-bottomed pan. Add the black cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
4. Add the whole spices – bay leaf, cinnamon stick, black cardamom, green cardamoms, and cloves. Sauté for about 30 seconds until fragrant. This is where your kitchen will start to smell amazing!
5. Stir in the sliced onions and a pinch of salt. Cook until the onions turn light brown and softened.
6. Add the green chilies and ginger-garlic paste. Cook for another 2 minutes, stirring constantly, until the raw smell disappears.
7. Now, mix in the chopped tomatoes, peas, carrots, and the fried jackfruit. Combine everything well and cook for about 5 minutes, allowing the flavors to meld.
8. Time for the ground spices! Add the garam masala, black pepper powder, cumin powder, coriander powder, salt, and red chili powder. Mix well, ensuring the spices coat everything evenly.
9. Fold in the chopped cilantro and mint leaves. These add a lovely freshness to the biryani.
10. Reduce the heat to low and gently stir in the yogurt until it’s fully incorporated. Don’t let it boil at this stage, or the yogurt might split.
11. Drain the soaked rice and add it to the pan. Sauté for about a minute, gently coating the rice with the spice mixture.
12. Pour in the water, increase the heat, and bring the mixture to a boil, uncovered.
13. Once boiling, cover the pan tightly and simmer on low heat for 15 minutes. Resist the urge to peek!
14. Turn off the heat and let the biryani rest for 5 minutes. Fluff it gently with a fork and drizzle with a little ghee.

Expert Tips

• Don’t overcook the rice! It should be cooked through but still have a slight bite.
• Using a heavy-bottomed pan is crucial to prevent the biryani from sticking and burning.
• The resting time is important – it allows the flavors to develop and the rice to finish steaming.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you prefer a milder biryani, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this for Eid and Diwali – it’s a festive favorite! She adds a handful of fried onions for extra flavor and texture.

Serving Suggestions

Serve this Jackfruit Biryani hot with a side of raita (yogurt dip) and your favorite pickles. It also pairs beautifully with a simple salad.

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

Is jackfruit a good substitute for meat in biryani?

Absolutely! Young jackfruit has a texture that’s surprisingly similar to shredded meat, and it absorbs flavors incredibly well.

What type of rice is best for biryani and why?

Basmati rice is the gold standard for biryani. Its long grains stay separate and fluffy, and it has a wonderful aroma.

Can I use a different oil than the one specified?

You can! Vegetable oil, sunflower oil, or even coconut oil will work well.

How can I adjust the spice level of this biryani?

Easily! Reduce or increase the amount of red chili powder to suit your taste.

Can this biryani be made in an Instant Pot?

Yes, it can! There are many Instant Pot biryani recipes available online – just search for “Instant Pot Jackfruit Biryani.”

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!