Kathal Biryani | Jackfruit Biryani

Kathal Biryani | Jackfruit Biryani recipe. A popular and delicious Biryani recipe made with raw, unripe Kathal /Jackfruit. A rich, strongly spiced recipe. Gluten-free dish. This recipe replicates the strong, rich, and delicious flavors of an authentic Mutton Biryani in a Vegetarian Avatar. A vegetarian delight. A perfect Party recipe.

Why Kathal Biryani / Jackfruit Biryani?

A perfect meat alternative. A delight for vegetarians. Experience the authentic Mughlai flavors of a Mutton Biryani in a vegetarian dish.

Kathal/ Jack fruit is a way to enjoy the “best of both worlds”. Kathal / JackFruit is rich in several ways. It provides a moderate amount of calories in addition to lots of fiber, vitamins, minerals, and antioxidants.

It prevents constipation, good for Diabetics, maintains blood pressure, a rich source of fiber, and is called a SUPERFOOD now.

Other Popular Biryani / Rice Recipes on the Blog:

1. Paneer Dum Biryani in the Oven| How to make Biryani in oven
2. Paneer Biryani | Authentic Mughlai Biryani |Easy everyday recipe
3. Chicken Dum Biryani
4. Black pepper rice/Pilaf -Kali Mirch
5. Vegetable Pilaf | Veg Pulao in a Cooker, Ready in 15 minutes
6. Cucumber Raita recipe | Kheera Raita recipe
7. Recipe Vegetable Fried Rice
8. Chana Dal Khichdi | Spiced Lentil Rice

This Kathal Biryani / Jack fruit Biryani is made with non-fried pieces of Kathal. It tastes as good with lesser calories. And is better for Health.

How to make the Kathal Biryani with Fried Kathal Pieces.

Some recipes are made with Fried Pieces of Jackfruit/ Kathal. For this, skip the marination part. Add the fried kathal pieces and 1 cup curd after the onion-tomato gravy is done. Add curd, mix well and cook for 2 minutes. Let the curd be well incorporated. Add the fried kathal pieces. Taste the gravy, and add more spices and salt as per need.

Best Served with Salad and Raita:

1. Aloo Raita.
2. Cucumber Raita.
3. Boondi Raita.

If you like the recipe, do share it with me. Leave a comment or connect with me on Instagram: @recipesandyou

KATHAL BIRYANI

A delicious Dinner/ Lunch preparation. Kathal Biryani recipe. Authentic Mughlai flavors of your favorite mutton biryani in a Vegetarian Avatar.

Course Dinner, Lunch, Main Dish, side dish

Cuisine hyderabadi, indian, mughlai

Keyword Biryani, Jackfruit/Kathal

Servings 4 ppl

Prep Time 15 min

Cook Time 30-40 min

Passive Time 20 min

Ingredients

KATHAL MARINATION

• 500 gms Kathal cut in small /medium pieces
• 1 tsp salt or as per taste
• 1.5 cup curd / dahi fresh
• 1/2 tsp haldi/turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder/ Dhania Powder
• 1 tsp garam masala five spice powder
• 1 tsp lemon juice
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 green chili paste - optional
• 1/4 cup Fried onions

To Make -Rice -Boiling

• 250 GMS Rice / Biryani Rice
• 4-5 Black peppercorns
• 1 flower javitri
• 2 inch cinnamon stick
• 1 Black Cardomom
• 3-4 cloves/long
• 2 star anise
• 1.5 tsp salt
• 3 cup water to boil

Making Kathal /Jack fruit curry (semi dry)

• 4 tbsp Desi Ghee/ Clarified Butter
• 1 inch cinnamon stick
• 4 green cardomom or 1 tsp green cardomom powder
• 1/2 tsp salt
• 1 Tej patta
• 1 big onion ground to paste
• 2 medium Tomatoes chard +skin removed and then pureed
• 1/2 tbsp Gur Jaggery
• 1/2 tsp Tamarind paste optional (it improves flavor but you may omit if you wish)
• 1 tsp jeera
• 1/2 tsp ginger powder or ginger paste
• 1/2 tsp Garlic powder or garlic paste
• 1 green chili slit, optional

TO ASSEMBLE THE BIRYANI

• 3 tbsp milk mixed with orange colour
• 3 tbsp milk mixed with yellow colour
• 1 tsp garam masala five spice powder
• 3-4 tbsp Fried onions
• 2 tsp ghee
• 2-3 dried apricots
• 5-6 Raisins
• 2 drops kevra essence
• 2 drops rose essence
• 6-7 mint leaves

Instructions

RICE - Boil

1. Heat water in a deep pan. Add salt and all the other whole spices. Bring it to boil. Add washed rice and cook on medium flame until soft (95% done). Once done, Sieve the rice (drain water) and remove all the whole spices. Keep aside.

Kathal / Jack fruit -Marination

1. In a bowl, mix all the spices with dahi. Add lemon juice and mix well. In a deep pan, mix together Kathal pieces and curd mix. Let the curd coat all the pieces well. Add fried onions and mix again. Let this sit for 20 min covered.

How to Make Kathal curry

1. Heat ghee in Kadai, add whole spices ( tej patta, black cardamom, jeera, green cardamom, green chili (optional)
2. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add jaggery, tamarind paste. Mix well.
3. Now add the marinated kathal pieces. [ I have used non-fried kathal pieces. If you choose to fry the kathal pieces, then you may skip the marination and follow the process given in the post above]
4. Cover and cook until kathal is done/soft/oil separates. The curry is ready. You may remove the whole spices now. (Whole spices coming in the mouth while eating biryani is not pleasant, so remove them now.) The Gravy should be dry, donot add too much water or your biryani will be soggy.

Assemble the Biryani -DUM

1. Take a clay pot or Any deep pan to cook. Place it over a Tawa which we will put over the flame. Add ghee.
2. First Layer: Rice. Second Layer: Kathal pieces with a bit of gravy along. Add some fried onions now and keep the rest for later. Sprinkle some garam masala. Add some chopped dried apricots and raisins.
3. Third Layer: Rice again. Place the remaining rice now. Add fried onions, sprinkle the yellow and orange milk with a spoon. Mint leaves Coriander leaves, and sprinkle 1 pinch garam masala.
4. Cover the lid and put something heavy on top.
5. Putting on DUM traditionally needs putting a dough rolled on the edge of the pan and then closing the lid. To avoid wastage of dough, I closed the pan with a lid that sealed the pan nicely and put something very heavy to ensure the steam does not comes out. You may choose either of the methods.