Indian Kathal Biryani

Today on the Takrecipe website, we are sharing a delicious and aromatic Kathal Biryani (Jackfruit Biryani), a royal vegetarian delicacy from India. Known for its rich flavors, meaty texture, and fragrant spices, this dish is perfect for special occasions or festive meals. Jackfruit, often called “vegetarian meat,” absorbs the masala beautifully, making this biryani an excellent alternative to traditional meat-based versions. Whether you’re a biryani lover or trying to explore new flavors, this recipe will transport you straight to the bustling streets of India with every bite.

Ingredients (Serves 4):

• For the Rice:
• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick
• 4 cloves
• 1 tsp salt
• 1 tbsp ghee
• For the Jackfruit Masala:
• 2 cups raw jackfruit (cut into bite-sized pieces)
• 2 tbsp oil
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 green chili (slit)
• ½ cup yogurt
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 1 tbsp lemon juice
• ¼ cup chopped coriander leaves
• ¼ cup mint leaves
• For Assembling the Biryani:
• 1 tbsp saffron strands soaked in ¼ cup warm milk
• ¼ cup fried onions
• 2 tbsp ghee
• ¼ cup cashews and raisins (optional)

Preparing the Rice

Wash the basmati rice thoroughly until the water runs clear, then soak it for 30 minutes. In a large pot, bring 4 cups of water to a boil. Add bay leaf, cardamoms, cinnamon stick, cloves, and salt. Drain the soaked rice and add it to the boiling water. Cook until 70% done (the grains should still have a bite). Strain the rice and spread it on a plate to cool, preventing overcooking. Drizzle with 1 tbsp ghee to keep the grains separate.

Cooking the Jackfruit

Heat 2 tbsp oil in a deep pan and sauté the chopped onions until golden brown. Add ginger-garlic paste and cook until the raw smell disappears. Then, add the pureed tomatoes and cook for 5 minutes. Add turmeric, red chili powder, cumin powder, coriander powder, garam masala, and salt. Stir well until the masala releases oil. Add the jackfruit pieces and mix them with the masala. Cook for 5 minutes, allowing the flavors to blend. Whisk yogurt and pour it in, stirring continuously to prevent curdling. Cook covered for 10-15 minutes until the jackfruit becomes tender. Add lemon juice, chopped coriander, and mint leaves. Turn off the heat.

Assembling the Biryani

In a heavy-bottomed pot or handi, grease the bottom with ghee and add a layer of jackfruit masala. Add a layer of parboiled rice, then sprinkle fried onions, saffron milk, and some nuts (if using). Repeat the layers until all rice and masala are used up. Drizzle the remaining ghee on top. Cover with a tight lid or seal with dough to trap steam. Cook on low heat (dum cooking) for 20 minutes. Once done, let it rest for 10 minutes before gently fluffing with a fork.

Serving

Serve Kathal Biryani hot with raita, pickle, or papad, and enjoy the aromatic flavors!

Tips:

Use young, tender jackfruit

🟢It mimics the texture of meat and absorbs the spices better.

Dum cook on low heat

🟢This enhances the flavors and keeps the biryani moist and aromatic.

Soak saffron in warm milk

🟢This enhances color and adds a subtle floral aroma to the dish.

Other indian Recipes:

• Indian Baingan Bharta recipe
• Indian Dhokla recipe
• Tandoori Paneer Tikka