Jackfruit Biryani | Kathal Biryani

a close up image of jackfruit biryani garnished with mint leaves to show it's fluffy texture

5 from 2 votes

Jackfruit Biryani | Kathal Biryani

This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors - mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: persons

Author: Richa

Ingredients

1 kg raw jackfruit cubes cut into 1 ¼ inch square cubes
¼ cup + 2 tablespoons cooking oil divided
1 bay leaf
1 inch cinnamon
4 cloves
2 green cardamoms
1 piece stone flower / patthar phool
1 teaspoon shahi jeera
450 grams thinly sliced onions 4-5 large onions
100 grams onions 2 large onions for birista (MFS link for birista)
2 ½ tablespoons ginger garlic paste
3 tablespoons coriander powder
½ teaspoon jeera powder
4 tablespoons biryani masala I used Shan Biryani masala which gives the best flavour and fragrance to this biryani. If you don't have access to it, leave a comment on this post and I'll give you instructions to make it at home
½ tablespoon red chilli powder
5 green chillies finely chopped
2 teaspoons salt
2 teaspoons kashmiri chilli powder
3 tomatoes cut into large cubes
¾ cup whisked curds
2 ¼ cups + 2 tablespoons water divided
½ cup chopped coriander leaves
¼ cup chopped mint leaves pudina
8 strands of kesar mixed in 2 tablespoons of hot water
3 tablespoons melted ghee

For Biryani Rice

750 gms basmati rice approx. 4 cups, rinsed and soaked for 30 minutes
11-12 cups water
2 tablespoons salt
1 bay leaf
1 inch cinnamon
4 cloves
2 green cardamoms
1 piece stone flower / patthar phool
½ teaspoon shahi jeera

Instructions

Heat 2 tablespoons of oil in a large pan or cooking pot and fry half the jackfruit cubes on high for 2-3 minutes till they turn light golden. Transfer the fried jackfruit cubes on a plate and repeat the same for the rest of the jackfruit cubes.
Heat the remaining ¼ cup of oil in the same pan, add all the whole spices, fry on low for 30 seconds till they sizzle and turn aromatic. add sliced onions and saute for 7-8 minutes on low till they are golden brown. Add ginger garlic paste, sprinkle 2 tablespoons of water to avoid burning and fry till they turn golden.
Add the spice powders - coriander, jeera, biryani masala, red chilli, kashmiri chilli, salt, green chillies & tomatoes and saute for a minute so they mix well. Add ¼ cup water and cook on low heat till they get roasted well.
Add whisked curds along with ¼ cup water and cook on low for 7-8 minutes till the oil floats on top.
Add fried jackfruit cubes & saute for 1-2 minutes to mix them well. Add 1 ¾ cups of water and mix well.
Cooking jackfruit using pressure cooker: transfer to a pressure cooker and bring it to 1 whistle on high heat. After the first whistle, turn the heat to low and bring to another whistle and turn off the heat. Let the cooker depressurise by itself. Transfer it back to the cooking pot.
Cooking jackfruit using stove top method: Cook covered on low heat for 30 minutes till the jackfruit is cooked well. Keep stirring in between to ensure the masalas don't stick to the bottom of the pan. Take it off the heat.
For cooking biryani rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
Heat a thick bottomed cast iron or any tawa till it becomes hot.
Layering biryani:
To the cooking pot with masala jackfruit, sprinkle coriander and mint leaves. Next, layer the rice & spread all over. Drizzle saffron mixed in water. Sprinkle birista onions and ghee all over the rice. Cover with a tight lid and place the cooking pot on the hot tawa and steam for 18-20 minutes. Take off the heat and let it rest for 30 minutes to 1 hour and serve.

Video

Nutrition