Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.
Best Jackfruit Biryani Recipe | Kathal Biryani Recipe | Jackfruit Biryani Recipe
This recipe uses unripe jackfruit to make kathal biryani, a delicious dum biryani made with mild spices (called kathal in Hindi).
This recipe for jackfruit biryani marinates the jackfruit in garlic, ginger, and onion pastes and spice powders cooks it with yogurt and traditional biryani spices, then layers it with masala rice and dishes it on dum.
Its appearance and texture are meaty, unlike ripe jackfruit. It is indeed considered vegetarian meat in Bengal and known as the poor man’s meat.
It not only looks and feels like meat but also absorbs flavours and spices well, making it a great meat substitute.
Marinate cubes of kathal (jackfruit) in garlic-ginger-onion pastes along with other spice powders and green chilli paste to get a delightful Jackfruit Biryani Kathal Biryani Recipe
With it, one can recreate the complex flavour, delicious taste, and enticing aroma of delectable real-meat biryani without compromising on any essential culinary characteristic.
In Hindu households, vegetables are commonly used to mimic the taste and flavor of non-vegetarian dishes in order to circumvent the prohibition of meat on certain days of the week or during special occasions.
Kayastha cuisine, for example, excels at substitution and reinvention. Vegetarians can enjoy the taste, aroma, and flavours of meat biryani without feeling guilty with our fool-proof jackfruit biryani recipe.
We use the same process for making kathal biryani as we do for mutton biryani, with the only major difference being the substitution of kathal for mutton.
In order to make a good jackfruit biryani, you need a fruit that has begun to open up and is sufficiently fibrous to soak up the flavours of the masalas.
Those who eat jackfruit too young, those without seeds, and those whose cores are too tender will not make good jackfruit biryani.
The whole spices and onion are sautéed, yogurt and coriander leaves are added, and then kathal (jackfruit) is slid in and cooked until tender. Just like a meat biryani, jackfruit flesh should be sliced and layered with rice.
As soon as jackfruit is cut, it releases a sticky substance called sap or latex, which can stain clothing. Apply generous amounts of coconut oil to your hands and grease the knife and cutting board before cutting jackfruit.
Hands and kitchen utensils are not stained as a result, and it makes cutting the fruit easier.
Slice the jackfruit in half. The outer thorny green skin and the central stalk should be removed and discarded.
How To Make Best Jackfruit Biryani Recipe | Kathal Biryani Recipe | Jackfruit Biryani Recipe
This recipe uses unripe jackfruit to make kathal biryani, a delicious dum biryani made with mild spices (called kathal in Hindi).
Prep Time: 1hr 35 minutes (soaking rice and kathal (jackfruit) marination included)
Cook Time: 70 minutes
Total Time: 2H45M
Cuisine: Indian
Course: Main Course
Serves: 4-6 people
Author: Ranjeeta Nath Ghai
Recipe Ingredients
- 600 grams jackfruit (kathal), raw, peeled, cut into 1½-inch cubes (about 500 grams after peeling)
- 2 cups cooked long-grained basmati masala rice (SEE RECIPE)
For Marinade:
- 1 1⁄2 tsp garlic paste
- 1 1⁄2 tsp ginger paste
- ½ med onion paste
- 1⁄2 tsp cumin powder
- 1 tsp FoodAllTime garam masala powder
- 1 tsp coriander powder
- 1⁄2 tsp black pepper powder
- 1⁄2 tsp turmeric powder (Haldi)
- 1⁄2 tsp red chilli powder
- 1⁄2 tsp salt, or to taste
- 1¼ tsp green chillies paste (deseeded)
For Biryani
- 2 black cardamom pods (badi elaichi)
- 1 piece cinnamon, about 1-inch in length
- 3 green cardamom pods
- 2 star anise (chakra phool), (chakra phool)
- 3 cloves (laung)
- 250 grams onions, (about 2½ medium onions), peeled and finely sliced
- 2 tsp ginger paste
- 180 ml yogurt, (about ¾ cup)
- 2 tbsp coriander leaves, chopped
- 1 tsp salt, or to taste
- oil, to deep fry
- Food color of your choice (optional)
Food Colours (as per choice and requirement)
- Mango Green Powder Food Colour
- Combo Pack of Synthetic Food Colour Powder Preparation of Kesar Yellow, Lemon Yellow, Orange Red, Raspberry Red, and Green
Garnish:
- 1 tbsp coriander leaves
- 2 tsp ghee
- 1 tsp kewra water, (screw pine)
- 1 large pinch saffron, soaked in 3 tablespoons warm milk for 20 to 30 minutes
- 3 green chillies, deseeded, slit, and fried
Cooking Method
Marinate Kathal (jackfruit)
- Add garlic paste, ginger paste, onion paste, cumin powder, garam masala powder, coriander powder, black pepper powder, turmeric powder, red chilli powder, ¼ tsp salt, and green chilli paste to a large bowl. Combine well.
- Mix the marinade well with kathal (jackfruit) pieces, one at a time.
- Continue to marinate all kathal (jackfruit) pieces. After one hour, set aside to marinate.
- On high heat, pour about 1½ cups of oil into a kadhai or wok.
- In a hot kadhai, carefully place marinated pieces of kathal (jackfruit) without crowding the pan (we recommend frying the kathal in batches).
- Cook for 5 to 6 minutes, turning as needed, till golden brown on all sides.
- Drain on a kitchen paper towel after removing from oil with a slotted spoon. The remaining marinated kathal (jackfruit) should be done in the same manner. Keep aside.
- Pour oil into a large saucepan over high heat. Toss in the cloves, star anise, cinnamon, black cardamom pods, and green cardamom pods once the oil is hot but not smoking.
- Stir the spices together, then add the onion and sauté till golden brown, approximately for 10-12 minutes.
- Then add the ginger paste and stir well, turn down the heat, and add the yogurt and coriander leaves.
- Make sure the yogurt does not curdle by stirring vigorously and continuously and cook for approximately 3 minutes.
- Stir in fried jackfruit and 1 teaspoon salt.
- Stir in approximately ½ cup water, then cover and cook for 5 to 6 minutes.
- Turn off the heat and remove the kathal masala (jackfruit).
Assemble Biryani
- Make sure the biryani dish or other deep pan is generously greased with ghee.
- Make two equal portions of masala rice.
- Assemble the biryani dish by spreading one part of the masala rice over the bottom.
- Top the rice with coriander leaves.
- Cover the cooked kathal masala with the remaining rice, then top with the remaining kathal masala.
- Sprinkle rice with ghee, kewra water, and saffron milk.
- Add fried green chilies as a garnish.
- Place on dum for 10 minutes after sealing with a tight-fitting lid or with kneeded dough.
- Take the biryani off the heat and let it to rest for 10 minutes after removing it from the heat.
- Hot serve is best.
You Might Want To Try Some More Indian Main Course Recipes
- How To Make Restaurant Style Paneer Butter Masala Recipe With Video
- How To Cook Aloo Paneer Ka Kofta For Fasting Or Snack
- Spice up Your Indian Cuisine Delicious Dum Aloo Recipe Restaurant Style
- How To Make Restaurant-Style Best Matar Paneer Recipe
- How To Cook Rich And Creamy Restaurant Style Dal Makhani
- How to Make Badami Paneer Masala
- How to Make Punjabi Rajma Curry
- Aloo Tamatar Ki Sabji And Poori: Best Indian Breakfast Recipes
- Poori Recipe For Making Soft Puffy Poori (2 variations)
- Lauki Ke Kofte Recipe लौकी के कोफ्ते
- Matar Nimona Recipe | Matar Ka Nimona | Green Peas Curry
- Easy Surti Undhiyu Recipe Gujarati Style | Undhiya Recipe | Oondhiya
- Best Kashmiri Masala Soya Chap Recipe
- FoodallTime Easy Masala Basmati Rice Recipe
Quick Overview
Recipe Name: Best Jackfruit Biryani Recipe | Kathal Biryani Recipe | Jackfruit Biryani Recipe
Author: Ranjeeta Nath Ghai
Description: This recipe uses unripe jackfruit to make kathal biryani, a delicious dum biryani made with mild spices (called kathal in Hindi).
Preperation time: 1H35M
Cook Time: 70M
Total Time: 2H45M
Type: entree
Recipe Yield: 4-6 people
Recipe Ingredients: Recipe Ingredients, 600 grams jackfruit (kathal), raw, peeled, cut into 1½-inch cubes (about 500 grams after peeling), 2 cups cooked long grained basmati masala rice, For Marinade:, 1 1⁄2 tsp garlic paste, 1 1⁄2 tsp ginger paste, ½ med onion paste , 1⁄2 tsp cumin powder, 1 tsp FoodAllTime garam masala powder, 1 tsp coriander powder, 1⁄2 tsp black pepper powder, 1⁄2 tsp turmeric powder (Haldi), 1⁄2 tsp red chilli powder, 1⁄2 tsp salt, or to taste, 1¼ tsp green chillies paste (deseeded), For Biryani, 2 black cardamom pods (badi elaichi), 1 piece cinnamon, about 1-inch in length, 3 green cardamom pods, 2 star anise (chakra phool), (chakra phool), 3 cloves (laung), 250 grams onions, (about 2½ medium onions), peeled and finely sliced, 2 tsp ginger paste, 180 ml yogurt, (about ¾ cup), 2 tbsp coriander leaves, chopped, 1 tsp salt, or to taste, oil, to deep fry, Garnish:, 1 tbsp coriander leaves, 2 tsp ghee, 1 tsp kewra water, (screw pine), 1 large pinch saffron, soaked in 3 tablespoons warm milk for 20 to 30 minutes, 3 green chillies, deseeded, slit, and fried
Recipe Instructions: Marinate Kathal (jackfruit) Add garlic paste, ginger paste, onion paste, cumin powder, garam masala powder, coriander powder, black pepper powder, turmeric powder, red chilli powder, ¼ tsp salt, and green chilli paste to a large bowl. Combine well. Mix the marinade well with kathal (jackfruit) pieces, one at a time. Continue to marinate all kathal (jackfruit) pieces. After one hour, set aside to marinate. On high heat, pour about 1½ cups of oil into a kadhai or wok. In a hot kadhai, carefully place marinated pieces of kathal (jackfruit) without crowding the pan (we recommend frying the kathal in batches). Cook for 5 to 6 minutes, turning as needed, till golden brown on all sides. Drain on a kitchen paper towel after removing from oil with a slotted spoon. The remaining marinated kathal (jackfruit) should be done in the same manner. Keep aside. Pour oil into a large saucepan over high heat. Toss in the cloves, star anise, cinnamon, black cardamom pods, and green cardamom pods once the oil is hot but not smoking. Stir the spices together, then add the onion and sauté till golden brown, approximately for 10-12 minutes. Then add the ginger paste and stir well, turn down the heat, and add the yogurt and coriander leaves. Make sure the yogurt does not curdle by stirring vigorously and continuously and cook for approximately 3 minutes. Stir in fried jackfruit and 1 teaspoon salt. Stir in approximately ½ cup water, then cover and cook for 5 to 6 minutes. Turn off the heat and remove the kathal masala (jackfruit). Assemble Biryani Make sure the biryani dish or other deep pan is generously greased with ghee. Make two equal portions of masala rice. Assemble the biryani dish by spreading one part of the masala rice over the bottom. Top the rice with coriander leaves. Cover the cooked kathal masala with the remaining rice, then top with the remaining kathal masala. Sprinkle rice with ghee, kewra water, and saffron milk. Add fried green chilies as a garnish. Place on dum for 10 minutes after sealing with a tight-fitting lid or with kneaded dough. Take the biryani off the heat and let it to rest for 10 minutes after removing it from the heat. Hot serve is best.
Recipe Cuisine: Indian
Video thumbnail URL:
-
Ease of Cooking
-
Nutritional Values
-
Health Benefits
-
Availability of Ingredients
![Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]](https://foodalltime.com/wp-content/uploads/2021/10/Kerala-Fish-Curry-Recipe-Kudampuli-Fish-Curry-2-1.png)
