Kathal-Biryani (Jack-fruit Biryani)


Kathal- Biryani or Jack-fruit Biryani, the not so popular biryani in the biryani-series like Chicken or Mutton Biryani, but I must say Kathal-Biryani is an equally delicious vegan version of non-veg biryani.

As Jack-fruit is called Tree-Mutton or Veg Mutton, it aptly substitutes mutton of Biryani & justifies its inclusion in flavor of Biryani.Kathal-Biryani (Jack-fruit Biryani)

You all know cooking a perfect biryani involves so much expertise. It should be perfect in flavor, color & texture. Although this rule applies to every delicacy, however biryani as one of the exceptions, goes through so delicate at the same time intricate method of cooking like Dum-cooking that obtaining “The Perfect Biryani” seems like a great triumph, may not be for professionals but at least for an amateur cook like me.

First time when I had got my by far best mutton biryani after trying several times, I had shared with you all here. It made me felt so nice.

This time also, while preparing Kathal-Biryani I tried to take in consideration all the essentials of Biryani and the result is in fore.Kathal-Biryani (Jack-fruit Biryani) This time also trying things simpler and easy, I have followed same method of cooking I used for Mutton Biryani. As you may know the two kinds of biryani on the basis of their cooking method- Kachchi/Kacchi-Biryani and Pakki Biryani. In Kacchi Biryani, rice and other key ingredient like mutton/chicken/ jackfruits are cooked simultaneously in Dum while in Pakki Biryani both ingredients are partially or wholly cooked separately and then after combined to get cooked together for a while. If you’d like to challenge yourself to test your cooking skills Kacchi Biryani is best option, where one key ingredient may get overcooked and other under cooked and vice versa, sometimes. But once you get expertise you’ll have no probs. The other one is Pakki biryani where Key ingredient like Jack-fruit/mutton is cooked before rice and jackfruit/mutton are kept under Dum-cooking. This one is best for me, doing things on safer and simpler,easy peasy, no fuss! But the day I get my Kacchi Biryani I’ll be too prompt to share here.

So let me just quickly remind you the essentials/features of a good Biryani I kept in mind for my first try with Jack-fruit Biryani. Though I had discussed earlier but no probs have a fresh look again for Jack-fruit Biryani.

1)      Jack-fruit pieces must be marinated for right time no less, minimum is 1 hour and if possible leave it to get marinated 4-6hrs in refrigerator, so that it absorbs all flavors well. Longer the time of marinating, more enhancement in flavor. For Jackfruit 4-6 is more than sufficient.

2)      Both jack-fruit pieces and rice should be rightly cooked in proper moisture; no undercooking or over-cooking of any of both.

3)      While doing dum, there should be right amount of moisture to cook rice with just right bite, each grain separated at the same time the moisture right enough so that jack-fruit pieces don’t get burnt at bottom (so use heavy bottomed vessel).

I like Biryani too much be it Chicken or Mutton or mixed vegetables and now Kathal Biryani is a new addition to the list. You all also try it I am sure you’d like it if you are biryani lover.

So… what are you waiting for? Make your own scrumptious Kathal Biryani & for your help I am always here with its recipe, here it goes-


Time-Taken- For Preparation- 1 hr or more

                       For Cooking- 30 min


Category- Main- Course (Rice-side Dish)



Key Ingredients

Basmati Rice- 1¼ cup

Jack-fruit- 250 g Unripe/Raw or Semi-ripe unsweetened (Peeled, cut in cubes, with seeds and pods intact)

For Marination

Yogurt- ¾ cup

Coriander Powder-2 generous tsp

Red chilli Powder- 2 generous tsp

Turmeric- 1/8 tsp

Garam masala Powder- 1½ tsp

Roasted Cumin Powder- 1 generous tsp

Fried Onions- 1 tbsp

Salt- a pinch or two

Whole Spices used in Parboiling Rice


Green Cardamoms- 7

Cinnamon sticks- 1.5 inch (torn in 2)

Black Cardamom- 1

Star anise-1

Bay leaves-1

Black Pepper-Corns-8

Salt- 2 pinch

Into the Vessel for Biryani

Oil/Butter- 1.5 tbsp

Onion- 1 medium (sliced)

Ginger Paste- 1½ tbsp

Garlic Paste- ¾ tbsp

Desi Ghee/Butter- 1 tbsp

Saffron- 5-6 strands

Milk- ¼ cup

Coriander leaves- 2 tbsp+ for Garnish

Mint leaves- 2 tbsp+ for garnish

Roasted Cashew nuts- 10-12 + for garnish

Fried Onions- 1.5 tbsp

Salt- ¾ tsp

 Steps to follow-

  1. Deep fry the cubed jack-fruit pieces until they start browning (no need to brown much). Drain them on a kitchen towel & set aside.
  2. Take all the ingredients under “For Marination’ in a bowl and throw in fried jack-fruit pieces. Mix all of them well with marinating ingredients for 1 hr minimum or more if possible in refrigerator.
  3. Meanwhile parboil rice with all the whole spices and some salt  mentioned under “Whole Spices for Parboiling Rice” (Don’t cook it for getting ¾ done, just cook till it starts boiling and gets ¼ or half done because sometimes there are chances of  its overcooking when gets cooked under dum/steam). Drain it (don’t discard whole spices) and keep aside.
  4. Heat oil in a thick bottomed deep vessel or pressure cooker; put in sliced onions, and when they start caramelizing add in ginger- garlic paste. Sauté it for a while.Sauteing
  5. Now add in marinated jack-fruit along with marinade.
  6. Stir cook for few minutes and then add around ¾ cup of water to let it cook closed until jack-fruits get tender coating all spices. (In pressure cooker, cook for 3 whistles).Cooked jackfruit
  7. Now add fried onions, coriander leaves and mint leaves in layer over jack-fruit pieces, followed by  layer of parboiled rice & finally top it with some more coriander and mint leaves along with roasted cashew nuts , clarified butter/desi ghee, sprinkle of salt and saffron dissolved milk.
  8. Add around 1 cup of water to moisten the rice and cook lid closed under dum/steam for 10-12 min (3-4 min on high flame and then 7-8 min on low flame). (You can dum by sealing the joining edges of lid & vessel with dough & let it cook for 10-12 min). If cooking in pressure cooker, then let it cook for 1 whistle on high flame and then let it simmer on very low flame for 8-10 min more.
  9. Turn off flame, take out and plate up garnished with roasted cashew nuts, coriander and mint. Relish with your choice of Raita.Kathal-Biryani (Jack-fruit Biryani)

I hope you liked the post, the uniqueness and delicious flavor of Kathal or Jack-fruit Biryani with it’s easy recipe. Do tell me your experiences with my recipe in your kitchen. I would really cherish your responses in the forms of sharing, be it on Pinterest or StumbleUpon; Google+, Facebook or Twitter. All that would take only a single click on any of the respective buttons placed below the post, following “Share this:”. It paves the path of enthusiasm to do better and better.

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17 Comments Add yours

  1. Setu Rohini says:

    wow, very mouth watering in a rainy season when u constantly feel like munching something spicy. And I see you have used a lot more pictures which makes the post very lively and help me visualize the entire making process.

    1. shobhnaa says:

      🙂 Thank you Setu for finding dish tempting and mouth-watering….
      Thank you for noticing the efforts I put in to make it more lively with pics. Thanks to you 🙂 …. If step-wise elaborations attract you more towards posts, then there are several other posts you can enjoy which I had updated earlier also. Yeah it’s right pictures help visualizing and memorizing things easily.

      1. Setu Rohini says:

        Aww, thats so sweet of you. But I just suggested, the effort is purely yours. All the best for your endevours 🙂

      2. shobhnaa says:

        🙂 Thank you again.

  2. Setu Rohini says:

    hey one more question, how do u get those images from posts on ur side bar??

    1. shobhnaa says:

      Which one? those just on right side in middle, the image gallery? It’s a feature of my theme, Dear which I selected for the blog, If I am not wrong it is Ideation and indent. You’r liking it? It enables the pics from recent posts to get updated automatically in the images gallery.

      1. Setu Rohini says:

        yes, u r correct. Glad your theme has this feature, I have to explore mine 🙂

  3. This is sooo yummy Shobanaa, detailed steps are good. I will try finding raw jackfruit, to make this one, as I’m sure the ripe ones are going to overpower the biryani with their sweetness..

    1. shobhnaa says:

      Yeah very right Asha. Raw Jackfruit/jackfruit might be rare find in san fransisco, if I am not wrong. If you find one do try.

  4. Thanks for introducing me to the kachchi and Pakki terms of biryani.. On my hit list and an amazing recipe:)
    Shobhna: how do you put the name of your website on the pictures?

    1. shobhnaa says:

      It’s simple if you have Picassa software or Photoscape (The photos editing softwares). If not download any of the both from google search. From there you can edit photo by inserting any text like your blog’s name. I hope it would help.

      1. Thanks…. Great tip.. I have pic collage… I think I should try doing that it there… The name gives it more authenticity;).

  5. Just for the NRI ‘s info: I saw jackfruit in the frozen section at Indian store the other day. Haven’t tried it yet.

    1. shobhnaa says:

      Okays you can give a try to jackfruit with this Biryani recipe or Kathal-Kofta Curry would also be a good option to try. You’d like Them.

      1. I love kathal… My MIL makes it all te time.. Bhuna kathal dried one … Will try it… Am in the process of relocation right now.. Will be back to grove in a month’s time!

would love to hear from you :)

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