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Kathal Biryani (Jackfruit Biryani)

Servings

8

Prep Time

1 hours

Cooking Time

25 minutes

INGREDIENTS

  • 2 cups of long grain basmati rice

  • 2 tablespoons of ghee (clarified butter)

  • 1 cinnamon stick

  • 2 bay leaves

  • 3 black cardamoms

  • 4 small cardamoms (elaichi)

  • 3 cloves

  • 1/2 tablespoon of jeera (cumin seeds)

  • 2 tablespoons of salt

  • 8 cups of water

KATHAL (JACKFRUIT) INGREDIENTS

  • 1 can of Jackfruit (1 LB 4OZ)
    NOTE:
    Feel free to use 2 cans of Jackfruit if you want a more “meatier” Biryani

  • 3 tablespoons of ghee (clarified butter)

  • 1 large yellow or red onion finely chopped

  • 2 tablespoons of ginger and garlic paste

  • 1 cup of plain yogurt

  • 1 green chili finely chopped

  • 1 tsp of jeera (cumin seeds)

  • 1/2 tablespoon of haldi (turmeric powder)

  • 1/2 tablespoon of corinder powder

  • 1/2 tablespoon of cumin powder

  • 1tablespoon of Kashmiri red chili powder

  • 2 tablespoons of Biryani Masala of your choice (I used Shan’s Bombay Biryani Masala)

  • Salt to taste (Add in a little extra salt than you normally do)

GARNISHING INGREDIENTS

  • 3 tablespoons of ghee (clarified butter)

  • 10-15 threads of saffron (bloomed)

  • 1 tsp of white granulated sugar

  • 1/2 cup of cashews

  • 1/2 cup of raisins

  • 4 large yellow or red onions thinly sliced

  • 2 tablespoons of mint leaves chopped finely

  • 2 tablespoons of cilantro chopped finely

  • 1 tablespoon of rosewater

My love affair with Kathal (Jackfruit) began on a recent trip to London. My brother who is a hardcore non-vegetarian introduced me to Kathal Biryani (Jackfruit Biryani), and it was love/taste at first sight for me. I was blown away with the aroma and flavors of all the spices, and Kathal, which when combined, created a beautiful harmonious dish. The taste of Kathal is soft, chewy, and very similar to the texture of chicken. After my trip, I knew I wanted to re-create this dish, but without the hard work of cutting into a Kathal.

Kathal (Jackfruit) grows in tropical areas like South Asia, Brazil, and Africa. Although it is technically a fruit but its consistency is more like chicken or pork which is what makes it an excellent choice for vegetarians and vegans.

After returning back home, I started experimenting with Kathal recipes and the feeling of recreating the Kathal Biryani (Jackfruit Biryani) as I had in London was ineffable. This dish is prepared with tons of whole Indian spices, roasted cashews and raisins, and lots of onions. This recipe is definitely a labor of love but with prep work (which can all done a day ahead), making the Biryani is a breeze. I will break this recipe down for you step by step along with pictures so that you can make it in your kitchen and be blown away!

What type of Kathal do I use?

So, if you are anything like me, you are looking for convenience but without compromising flavors. Peeling and cutting into a Jackfruit is a very difficult and cumbersome process, so it is much easier to use a canned or frozen jackfruit. For the Kathal Biryani (Jackfruit Biryani) recipe I chose to use canned jackfruit from Trader Joes, but most Asian stores carry canned and frozen jackfruit. I have cooked with both and prefer to use the canned option.

Do I have to cook the Kathal before putting it in the Biryani?

Yes, Kathal needs to be cooked before adding it to the Biryani. The principal of making Kathal Biryani is the same as any other Biryani. We parboil the rice, cook the Kathal, and then layer them together to give it a “dum” so that it cooks to perfection.

What does it mean to “DUM” biryani?

The word “DUM” is synonymous with Biryani. It simply means to layer the Biryani ingredients and seal the lid so that the biryani can cook in its steam and enhance the flavors.

Do I need to use a special pot or pan for Biryani?

My recommendation is to use a heavy bottom pot (shared in “Reccomended Products) when making any type of biryani. It is easier to layer in a pot than a pan and gives the rice room to expand.

Can I make Kathal Biryani ahead of time?

I would highly recommend that you do all the prep work a day ahead of time and make the Biryani the day you want to eat it. This will make your life a lot easier and expedite cooking.

What kind of rice should I use for Kathal Biryani?

You should ALWAYS use long grain Basmati Rice for ANY Biryani recipe. My favorite brand of rice is Kohinoor Long Grain Basmati Rice. Daawat is another brand that I like to use.

Can I make a Vegan version of Kathal Biryani?

You can completely veganize this recipe by substituting the ghee and yogurt with a vegan version of butter and yogurt or cashew paste.

What can I enjoy with Kathal Biryani?

Biryani is a whole meal in itself, so you don’t really need anything else to it other than raita (yogurt) and pickle. Feel free to review some of my other recipes:

One Pot Chicken Biryani

Langar Dal

Mom’s Chilli Chicken

Shahi Paneer

Let’s break down the steps for making Kathal Biryani along with my tips (details are provided in the recipe below):

  • Soak rice for a minimum of 30 minutes
  • Bloom saffron at least for an hour (see my notes below on how to bloom saffron)
  • Fry cashews and raisins (you can do this ahead of time)
  • Fry onions (you can do this ahead of time)
  • Saute the Kathal (you can do this ahead of time)
  • Cook the Kathal (you can do this ahead of time)
  • Chop mint and cilantro (you can do this ahead of time)
  • I used ghee when preparing the biryani, but you can use any neutral oil of your choice
  • WASH, WASH, WASH your rice. Rice is very starchy and you want to remove as much starch as possible when washing it so that it cooks to perfection
  • Definitely think of investing in a heat diffuser to place under your pot when cooking the biryani. This will stop the rice from scorching to the bottom of the pan
  • Do not rush to open the lid of the biryani once it is cooked. Allow it to cook further in its own steam for at least 10-12 minutes

What is the best way to bloom saffron?

The best way to bloom saffron is to add a pinch of white granulated sugar to the saffron threads and grind it to a fine powder using a mortar and pestle and soaking it in boiling water for a minimum of an hour. The longer it is soaked, the more pungent the color and flavor will be.

  1. Combine the saffron threads with white granulated sugar. Using a mortar and pestle, make a fine powder and soak it in boiling water. Cover it, and set aside
  2. Wash the rice thoroughly (at least 8-10 times) with cold water and soak it in cold water for at least 30 minutes
  3. Heat 1 tablespoon ghee in a kadai and fry the cashews and raisins and set aside
  4. Using the same kadai, add 2 more tablespoons of ghee and fry the 4 onions till they are dark brown. Remove on a paper towel and set aside
  5. Thoroughly wash the Jackfruit and pat dry it. You can cut it into smaller pieces if you like
  6. Using the same Kadai, add 1 more tablespoon of ghee and saute the Jackfruit and set aside
  7. Boil 8 cups of water and add in all the ingredients listed under the “Rice Ingredients” column. Parboil the rice till they are 80 percent cooked (7-10 minutes on medium flame). Drain them and set aside
  8. Using the same Kadai that you used to saute Jackfruit, add in cumin seeds and cook till they begin to splutter (you might have to add more ghee)
  9. Add in onions and cook till they are light brown
  10. Add in green chilis and ginger and garlic paste and cook for 1 minute
  11. Add in salt, kashmiri red chili powder, coriander powder, cumin powder, turmeric and the biryani mix and cook for 2 minutes (you may need to add some water)
  12. Keeping the flame on low, and add in the jackfruit and mix well
  13. Slowly add in the yogurt and mix well and allow it to cook with the lid closed for 10-12 minutes or till the vegetable has released its oil
    NOTE:
    In order to avoid the yogurt from curdling, make sure to keep the flame on low

LET’S ASSEMBLE!

  1. Using the same pot that you used to boil rice, add in a tablespoon of ghee
  2. Add a layer of rice
  3. Add a layer of cooked jackfruit
  4. Top this with the fried onions, fried cashews and raisins, 1 tablespoon of saffron, mint, cilantro, and a tablespoon of ghee and 1/2 tablespoon of rose water
  5. Make as many layers as you can depending on the size of your pot using the same method as listed in step #18 (I made 2 layers)
  6. Seal the pan with foil. Close the lid and seal the lid with the foil too
  7. Allow to “dum” on really low flame for 15-25 minutes depending on the size of your pot (mine took 20 minutes)
  8. Turn off the flame BUT let the Biryani sit for another 10 minutes before opening it
  9. Mix well and enjoy it with raita and pickle!

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