Kathal biryani or Jackfruit biryani recipe is considered the ultimate Indian Delicacy. It is aromatic, plays a complex symphony of flavors, and presents an interesting interplay of textures.
Jackfruit Biryani is a fragrant mix of spices such as cinnamon, cardamoms, star anise, peppercorns, cloves, cumin, garam masala, turmeric, coriander, chilly powder, and biryani masala along with brown onions, curd/yogurt, saffron milk, rice, and Raw Jackfruit.
If you love jackfruit, this is the recipe you must try. It is easy to make and there is no need to marinate jackfruit which saves a lot of time. It takes only 45 minutes to prepare this amazing jackfruit biryani.
Mostly all popular Biryani are Non-Veg like Mutton, Chicken Biryani, fish, etc. but this is a good substitute for vegetarian people. This is one of the few rare recipes that offer the same delight to the vegetarians. This is the most popular vegetable biryani among other biryani like Paneer Dum Biryani, Veg Dum Biryani, Egg Dum Biryani etc.
Why it is known as Vegetarian Meat
Unripe raw jackfruit is called Kathal in Hindi. It is also known as vegetarian meat because it has a texture of meat and really goes well as a substitute for meat that vegetarians can use. Jackfruits were long considered as faux meat because of its appearance, its texture, and its ability to soak up the flavors and spices. While cooking this jackfruit biryani, I had followed and imitate every single process that I would follow to make mutton or chicken biryani.
How to choose perfect jackfruit
Whenever you are making jackfruit biryani, Jackfruit curry, Jackfruit dry veg, Jackfruit pakoda (fritters), Jackfruit pickle etc. always choose the green raw jackfruit. Unripe fruit generally tastes best in savory recipes, while the sweetness of the ripe fruit is great for desserts.
While buying jackfruit make sure it is unripe and don’t have any yellow and soft part when you cut it. Always buy small jackfruit or jackfruit which is already chopped so that you can make sure it raw and white from inside. If it is yellow from inside then it means it’s about to ripe and it will taste sweet.
Also, take care while cutting the jackfruit in pieces, it releases white milk which is very sticky. Before cutting jackfruit grease your palms and knife with vegetable oil.
Benefit of Jackfruit
Jackfruit is power-packed with nutrients – a typical mix of vitamins and minerals. Kathal has a meaty texture and it is full of fiber which can aid digestion. Jackfruit also contains many other antioxidants that can help delay or prevent cell damage in your body and can be helpful for preventing the development of several chronic diseases, such as heart disease and diabetes.
It provides a moderate amount of calories in addition to lots of fiber, vitamins, minerals, and antioxidants. Jackfruit has a low glycemic index and provides some fiber, protein, and antioxidants, all of which may promote better blood sugar control. While the inside flesh is high in these disease-fighting compounds, the seeds may contain even more.
Here we bring you a Kathal or Jackfruit biryani Recipe that’s not only quick but, can be easily made at home. You can serve aromatic Jackfruit Biryani with a bowl of vegetable raita or papad.
You may also try other similar recipes as:
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Cooking the Rice:
For Jackfruit Biryani Base
How to make Jackfruit Biryani
Step1: Before cutting the jackfruit, grease your hands and the knife with the vegetable oil. Then cut the jackfruit in half, discard the green skin and start cutting 1-inch pieces.
Step2: Wash and soak 2 cups of basmati rice in enough water for at least 15-20 mins.
Step3: Soak 7-8 saffron strands 2 teaspoons warm milk. Keep it aside.
Step4: Now we will prepare the birista and gravy. For Birista heat a large cooker on medium flame or instant pot, add 3 tablespoon oil and let it heat then add 2 medium size onion (sliced) and fry it for 6-8 mins. Don’t cover the pan, we want to make this onion crispy.
Step5: Saute until they turn golden brown. Turn off the flame and take out the fried onion and keep them on a paper towel. Make sure to spread them on a big plate so that they get air from all sides. This will make them more crispy.
Step6: Heat the same pot/cooker on medium flame, let the remaining oil heat. You may adjust oil at this point and add more if required. Then add 3-4 black peppercorns, 3-4 cloves, 3-4 green cardamom pods, small javitri (Mace), 1-inch cinnamon stick, 1-2 star anise, 2 black cardamom pod, 2 bay leaves.
Step7: Sauté the whole spices for few seconds or until fragrant. Then add 1 teaspoon cumin seeds and let them crackle.
Step8: Add the chopped jackfruit. Stir and saute for 7 to 8 mins.
Step9: Add 1 tablespoon ginger-garlic paste or crushed. Saute it for 2-3 minutes on medium flame.
Step10: Reduce the flame to low, add 3/4 cup curd along with 1/2 teaspoon turmeric powder, 2 teaspoons coriander powder, 2 teaspoons Kashmiri red chili powder and salt as per taste. Mix well.
Step11: Add 1/2 cup water. Stir well.
Step12: Keep the flame to medium-low. Cover the pot and let it cook for 7-8 mins until the jackfruit is soft. Keep stirring in between. Do not pressure cook, simply put the lid on without closing it otherwise the jackfruit will turn mushy.
Step13: While the jackfruit is cooking. Heat 5 cups water In a large pot. Once the water starts to boil, add 2 teaspoon salt, 3-4 cloves, 3-4 whole black pepper, 1 bay leaf, 1 teaspoon ghee, 2 green cardamom pods, 1 black cardamom pods, 1/2 inch cinnamon stick, 1/2 teaspoon cumin (Shahi or normal Jeera) seeds.
Step16: Once the jackfruit is cooked, add around 2 teaspoon biryani masala (any brand). I prefer to use “Shaan Biryani Masala”. But you may choose any brand. Mix well. Adjust salt and add more biryani masala if required.
Step17: For assembling the Kathal or jackfruit Biryani, spread the jackfruit evenly at the bottom of the cooker. Then add a layer of fried onion, cashew, mint, slit green chili and coriander leaves (Reserve some for top layer).
Step18: Layer cooked rice evenly and level it with a spoon. Then add fried onion (birista), some fresh coriander and mint leaf, few cashews. Add 1 teaspoon ghee along with 2 tablespoons of saffron milk. Add 2-3 drops of kewra essence.
Step19: Now keep it for dum. Cover the pressure cooker and let it sim for 10 minutes on low flame. Once done turn off the heat and wait for 5 minutes.
Step20: Fluff out the biryani with a fork. Stir in fried onions and chopped cilantro.
Step21: Jackfruit Biryani is ready. Serve it hot with raita and Papad.
Watch this video for making Jackfruit Biryani
- Always choose raw jackfruit for making biryani.
- Grease hand and knife very well before chopping jackfruit.
- Use extra-long grain basmati rice.
- Biryani is all about timing, make sure rice is not overcooked, it should be 80% cooked when layering it.
- Since we have added salt at different stages so keep checking the salt in between and adjust as per your taste.
- I have used the variety of whole spices, However, you may skip if you do not have any.
- Before serving fluff the rice, it will help to loosen the rice and to remove any extra steam.