Add your location
To see items in your area
  1. Home
  2. /
  3. Recipe
  4. /
  5. Kathal biryani
4 Mins delivery
Recipe Image

Kathal Biryani

Serves 4
30 mins
310 Kcal
The Biryanis with such great names include Kathal Biryani or Jackfruit Biryani, one of the most delicious vegetarian variations of the traditional biryani with young jackfruit as a replacement for meat. This kathal biryani recipe offers a delicious vegetarian twist on biryani. This is indeed a flavour and aroma fiesta of a dish, and no wonder people go for this dish, whether because of their vegetarian instincts or love. The star of the dish is young jackfruit, firm and almost meaty in texture, that is chewy at the very best at places where it is being used as a meat replacement in biryani. It absorbs the deep flavours of the dish if cooked with aromatic spices, and it forms a very savoury meal, almost complete. Kathal Biryani marinated with a mixed powder of yoghurt, turmeric, garam masala, cumin, and other spices gives it a deep flavour. Layered with the aromatic basmati rice, which cooks with whole spices like cinnamon, cardamom, and cloves, imbues the dish with warmth and complexity, the biryani is typically prepared in a "dum-style," sealed, and then slow-cooked, allowing the flavours to meld together. The rice infuses itself with the taste of the spices. Try this flavourful recipe of kathal biryani for a unique dish. To finish, the dish is topped off with crispy fried onions and fresh cilantro accompanied by cashews or almonds that add texture to the dish and give it a more appealing look.

Ingredients required for Kathal Biryani

  1. 11/2 cup basmati rice
  2. 2 cup kathal
  3. 2 onion
  4. 1 tomato
  5. 1/2 cup curd
  6. 1/4 tsp turmeric powder
  7. 1 tsp red chilli powder
  8. 11/2 tsp biryani masala
  9. 3 green chillies
  10. 15 mint leaves
  11. 3 tbsp coriander leaves chopped
  12. Oil
  13. Salt
  14. 8 cashews
  15. 1 inch cinnamon
  16. 2 cloves
  17. 8 garlic
  18. 1 inch ginger
  19. 5 tbsp ghee
  20. 1 bay leaf
  21. 2 cardamom
  22. 1 tsp shahi jeera

Cooking steps for Kathal Biryani

  1. 1
    Begin the recipe of kathal biryani with the ingredients. Start with 1 & 1/2 cups of basmati rice. Wash the rice nicely and soak it in water for almost 30 minutes. Soaking helps the rice cook more evenly, not soft or mushy when done with the biryani process.
  2. 2
    Meanwhile, prepare 2 cups of raw jackfruit (Kathal). Peel the jackfruit, remove the seeds, and chop it into small pieces.
  3. 3
    Heat oil in a deep pan to brown your onions.
  4. 4
    Cook the tomato in the same pan, add your chopped jackfruit, and stir-fry until coated with the tomato mixture. Cook for a few minutes.
  5. 5
    Add the spices to the jackfruit mixture: ¼ teaspoon of turmeric powder, one teaspoon of red chilli powder, and 1 & 1/2 teaspoons of biryani masala. If you do not have biryani masala, then you might use garam masala. Stir well to make sure that the spices are well mixed together, and cook for about 5 minutes.
  6. 6
    Then add 1/2 cup curd or yoghurt into the mixture, which helps tender the jackfruit and gives it a creamy texture. Add salt as per your taste, then stir well.
  7. 7
    Leave this to cook for 5 to 7 minutes so that the jackfruit gets soft and absorbs the spices well.
  8. 8
    Take a blender and add eight cashews, cinnamon 1-inch, cloves 2, garlic 8, ginger 1-inch. Grind to form a smooth paste by adding water if needed.
  9. 9
    Boil 6 cups of water in a big pot and add the basmati rice you soaked. Cook until the rice is almost 70-80% done. Drain the water and set the rice aside.
  10. 10
    Let's temper the biryani. Heat 5 tablespoons of ghee (or oil) in a pan. Add one biryani leaf, two cardamoms, and one teaspoon of shahi jeera(caraway seeds) to hot ghee. Allow the spices to crackle and give out an aroma for a minute or so.
  11. 11
    After this, begin layering the prepared jackfruit mixture with the cooked rice and fry the onions in a large pot. There is a bottom layer of jackfruit mixture, a layer of rice, and then a sprinkle of fried onions. Continue this pattern, finishing with a layer of rice at the top.
  12. 12
    Adding mint leaves, slit green chillies, and three tablespoons of chopped coriander leaves on top of the layer adds a bit of freshness and flavour to the dish.
  13. 13
    Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Low heat is kept for 20-30 minutes to allow the flavours to mingle.
  14. 14
    Once the biryani is cooked, fluff the rice with a fork to ensure the jack fruit and rice mix well. Serve the Kathal Biryani hot along with a raita or a tangy pickle.

Shop Ingredients

Cloves (2)
58
1
37
1
46
1
118
1
100
1
91
1
101
1
202
1
180
1
Cinnamon (1 inch)
27
1
32
1
Ginger (1 inch)
9
1
19
1
13
1
Curd (1/2 cup)
76
1
117
1
50
1
100
1
62
1
70
1
80
1
80
1
31
1
80
1
Cashews (8)
232
1
489
1
524
1
113
1
296
1
135
1
129
1
649
1
279
1
588
1
Coriander Leaves Chopped (3 Tbsp)
9
1
9
1
40
1
Ghee (5 Tbsp)
393
1
311
1
314
1
562
1
635
1
719
1
360
1
591
1
134
1
589
1
Cardamom (2)
272
1
55
1
235
1
139
1
138
1
294
1
197
1
150
1
262
1
262
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
125
1
Shahi Jeera (1 Tsp)
45
1
244
1
97
1
40
1
116
1
76
1
170
1
76
1
93
1
209
1
Onion (2)
39
1
39
1
33
1
20
1
60
1
58
1
Oil
169
1
147
1
148
1
167
1
150
1
150
1
729
1
150
1
183
1
330
1
Red Chilli Powder (1 Tsp)
540
1
290
1
100
1
Green Chillies (3)
14
1
Basmati Rice (11/2 cup)
85
1
358
1
219
1
369
1
99
1
219
1
410
1
150
1
129
1
135
1
Garlic (8)
45
1
63
1
Bay Leaf (1)
18
1
45
1
Tomato (1)
15
1
17
1
Turmeric Powder (1/4 Tsp)
60
1
110
1
197
1
207
1
52
1
46
1
279
1
Biryani Masala (11/2 Tsp)
75
1
70
1
99
1
232
1
99
1
232
1
232
1
110
1
99
1
199
1

FAQs

What is Kathal Biryani, and how is it prepared?

Kathal Biryani is the vegetarian version of traditional biryani prepared with the substitute meat kathal. The kathal is marinated with spices, turmeric, garam masala, and yoghurt to absorb the rich flavours and then cooked with aromatic basmati rice. The biryani is typically made in the "dum" style, which cooks the dish slowly under a sealed cover, allowing the flavours of the rice and jackfruit to infuse. Onions, mint, cilantro, and fried nuts can be added as garnishes to enhance the aroma and texture of the dish.

What type of jackfruit is recommended for Kathal Biryani?

For Kathal Biryani, use the young, unripe jackfruit or "green jackfruit". The unripe jackfruit is firm in texture and almost like meat when cooked, making it an excellent substitute for biryani. Fresh jackfruit can be found canned in most groceries, but peel, deseed, and chop fresh jackfruit before marinating and cooking. Jackfruit, when ripe, is too soft and sweet for this recipe, as it will not hold its shape during the preparation of this dish.

Can Kathal Biryani be prepared in advance?

Yes, Kathal Biryani can be prepared ahead of time. Even the flavours are better absorbed the next day, allowing the taste to settle down more.
Share location to find the closest Instamart store
Search for an area or address
or
Login
to see your saved addresses