In this post we will show you how to make Kathal Biryani. Kathal Biryani or Jackfruit Biryani is a combination of raw jackfruit pieces, and long-grained basmati rice, flavored with whole garam masala’s. (Step-by-Step-Recipe)
About Kathal Biryani Recipe:
There’s nothing like a pot of biryani to fill you up, and this unique Vegetarian Biryani Recipe uses raw jackfruit. This biryani tastes so good that you just can’t stop eating. I always tend to overeat whenever kathal biryani is on the table.
This juicy vegetarian biryani cooked with jackfruit or, kathal is spiced with almost all types of whole garam masala, which gives this biryani a unique taste and of course, the meaty texture and the juicy flavor of jackfruit bring an awesome taste to the rice.
The first time we had kathal biryani was from Biryani By kilo, which was introduced by one of my friends. Since then I don’t even remember how many times we had biryani from Biryani by kilo. But then one day we thought of making the kathal biryani at home rather than buying it.
And yes I would like to give credit to Dilip here because he is the one who made this biryani. And trust me it turned out really well.
You can serve this kathal biryani along with salan or raita.
Why you should make this recipe?
Kathal or, Jackfruit is in season, so you should definitely make this. Here are a few reasons why you should try this –
- Jackfruit has lots of health benefits
- Great meal for a weeknight dinner
- A good option for party food
- Gluten Free
And if you are someone who loves Jackfruit, then you can try Kathal Ki Sabji, Jackfruit Seeds Stir Fry, and Jackfruit Jam.
Looking for some more RICE recipes?
If you are looking for some lunch recipes, then you might want to check out the below-mentioned 6 Rice Varieties popular on my BLOG!!!
- 15 Minutes Mango Rice Recipe
- Coconut Rice Recipe
- Methi Rice Recipe
- Curd Rice Recipe
- Coconut Mint Rice
- Lemon Rice Recipe
Basic Ingredients used to make this Kathal Biryani Recipe:
A glimpse of all the ingredients used in making Kathal Biryani/ jackfruit biryani or chakka biryani.
Jackfruit: The key ingredient for this recipe. I know it is a tedious task to peel and cut jackfruit, so I would advise you to tell the vegetable vendor to do that job for you. Then only you will find this recipe easy. 🙂
Long Grain Basmati Rice: Prefer using long grain basmati rice for this recipe then only you will get the real, authentic biryani taste.
Onion/Tomato: You would need lots of onion. You will be needing some onion to make fried onion and some chopped onion to make gravy. And also some tomato for the gravy.
Ginger-garlic paste: I have used some ginger garlic paste for this recipe to bring the nice aromatic flavor and taste, just like you get in non-vegetarian biryani.
Curd: To bring a slightly sour taste to masala you would be needing some curd too.
Mint leaves/coriander leaves: You get the freshness and a nice aroma after you add mint leaves and coriander leaves. So don’t skip that.
Whole Spices: This biryani recipe uses almost all the whole spices, and the taste of biryani completely depends on the whole garam masala.
Spice Powder: Turmeric powder, coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, and garam masala powder are some of those spice powders you will need to make jackfruit biryani.
Others: Apart from all the above-mentioned ingredients, you would also need oil, ghee, and salt.
Kathal Biryani Recipe
- 400 gm Jackfruit
- 2 Cup Rice
To Fry Onion:
- 4 cups Onion to fry
- 3 tbsp Cornflour
- Oil to deep fry
To Cook Rice
- 1 1/2 tbsp Salt
- 5 tbsp Oil
- 10 nos Green Cardamom
- 2 nos Black Cardamom
- 1 1/2 inch Cinnamon
- 2 nos Bay Leaf
- 1 nos Star Anise
- 1 tsp Cloves
- 1 nos Javitri
- 1 tsp Fennel Seeds
- 1 tsp Shahi Jeera
- 1 tsp Cumin Seeds
To make Gravy:
- 12 nos Green Cardamom
- 2 nos Black Cardamom
- 2 inch Cinnamon
- 2 nos Bay Leaf
- 2 nos Star Anise
- 1 1/2 tsp Cloves
- 2 nos Javitri
- 1 1/2 tsp Fennel Seeds
- 1 1/2 tsp Shahi Jeera
- 1 1/2 tsp Normal Jeera
- 1 tsp Black Pepper
- 6 tbsp Oil
- 5 tbsp Ghee
- 1 nos Whole Dry Red Chilli
- 2 Curry Leaves twigs
- 2 1/2 cup Onion finely chopped
- 1 tbsp Ginger-garlic paste
- 4 Tomato big, finely chopped
- 1 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Kashmiri Lal Mirch Powder
- 1 tsp Cumin Powder
- 2 tbsp Coriander Powder
- 1 tsp Garam Masala Powder
- 1 1/2 cup Water
- 1 cup Curd
- 1/2 cup Coriander Leaves
- 1/2 cup Mint Leaves
- 3-4 Green Chilli roughly chopped
Method of Preparation:
- Mix onion and corn flour together. Heat oil in a pan and deep fry the onions until brown and crispy. Set aside.
- Soak rice in water and set it aside for about 30 minutes
- In a vessel boil water. Add salt, oil and the spices to it and bring it to a boil
- When the water boils, reduce the flame and let it boil for about 10 minutes so that the flavor of the spices get into the water.
- Now drain the rice and add it into the water.
- Keep checking the rice in between. You have to cook it only to about 80%.
- When the rice is 80% cooked, switch off the stove and drain the water. Ensure that you are not opening the lid of the vessel.
- When all of the water is drained, keep the rice aside still tightly closed in the vessel. You can shake the vessel a little so that the rice doesn’t stick to each other.
Making the masala:
- Firstly in a kadhai add oil and fry the kathal pieces until it is golden brown. Drain it and set it aside
- In a kadai heat oil and ghee. When the ghee is slightly hot, add all the spices and fry it for about 5-7 minutes on low flame so that the flavor of the masala gets into the ghee and oil.
- Now whole dry red chilli, curry leaves and onion and fry it until you see it melting. The onion won’t turn brown because of the amount of oil in the kadai.
- Now add ginger-garlic paste and fry it until the raw smell of the paste is gone.
- Then add the diced tomatoes and salt and cook it well until you see that the tomatoes are nicely cooked.
- Now add red chilli powder, turmeric powder, coriander powder, cumin powder and Kashmiri laal mirchi powder and roast the masala until the raw smell of the masala is gone.
- Now add chopped coriander leaves, mint leaves and green chillies and mix the masala well.
- Now crush a handful of fried onion and add it to the masala and mix it well.
- It is time to add the fried kathal now. Add the pieces and mix it well so that the kathal pieces are coated with the masala.
- Add a little water and close the kadhai and cook it for about 5-10 minutes. You should see that the kathal is cooked by now.
- Now add the curd and mix everything well and cook for another 5 minutes so that the curd is also cooked.
- Add a little garam masala and cook for another 2 minutes and then switch off the stove.
- Your masala is now ready.
Mixing the masala and the rice:
- By now the rice would have nicely cooked in the steam that was present inside the vessel. And the vegetable is also ready.
- Divide the rice into 3 parts
- In a wide mouthed vessel add a layer of the rice.
- Then sprinkle some fried onion on top of it and then spread a layer of the masala
- Now add the second layer of rice followed by some fried onion and then again a layer of the remaining masala.
- Finally top it up with the last layer of rice.
- Sprinkle some kesar water on top of the last layer.
- Close the lid of the vessel and let it stay for about an hour before serving.
- When serving keep in mind to cut through all the layers and serve. That way you will get an even mix of rice and masala.
- Enjoy Your Biryani.
My Recommended Product:
To make Kathal Biryani , you really need a good cook pot. Here I am listing a product that I am using. So if you like this product, go ahead and grab it now!!!
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- EASY COOKING: This cookware is made of heavy guage stainless-steel which ensures even heat distribution hence lesser cooking time and the encapsulated bottom minimises burning of food.
- HANDLE TENSION FREE: The stainless steel firm grip side handles are user friendly and riveted for better strength and durability.
- TOUGHENED GLASS LID: The Handi Pots lid is made out of tempered glass which is super strong and can withstand being dropped. Lid has a steam vent and is also transparent so you can easily check on how your foods cooking.
- EASY CLEANING, DISHWASHER SAFE: Focus on your dinner with your loved ones and spend less time with cleaning. After dinner, place Maple Cook N Serve in the dishwasher for quick and easy cleanup.
- MODERN DESIGN: The Maple Cook n Serve Pot is a perfect compliment to your kitchen with its Glossy exterior and matt finish interior. Its sure to make a statement in any kitchen. The Biryani Pot also fits in perfectly on your dinner table and can be served directly after cooking.
Frequently Asked Question:
Can we store and have the Biryani the Next Day?
Yes of course, In fact, I prefer making biryani a day ahead and consume the next day. Since the rice absorbs the flavor of masala, nicely and the biryani tastes really good.
Can we add Jackfruit Seeds to Biryani?
If the seeds are tender, you can add them to the biryani. You can also make stir-fries. You might want to check out the recipe here.
You Might Also Want to Try:
Bhindi Raita Recipe – How to Make Okra RaitaCheck out this recipe
Potato Mint Raita RecipeCheck out this recipe
Cucumber RaitaCheck out this recipe
Mooli Raita Recipe
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