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July 6, 2015

Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

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Raw jackfruit biryani
I must thank a reader for making me try this biryani recipe.Unless she told,I would not have known about this tender jackfruit biryani popularly known as Kathal ki biryani in North India.It is also known as Jackfruit fried rice.Yesterday I bought a small sized raw jackfruit for the first time in my lifeHappy.I did not even know how to cut this tender jackfruit.So I referred few sites and did it.Hence I have shared the cutting procedure with step by step pictures to help beginners like me.As far as the recipe is concerned,I browsed through Sanjeev Kapoor’s website,Dassana’s Veg Recipe of India and Sailu’s Kitchen.The making of this biryani was very similar in all these sites.It was more like my Hyderabad DUM biryani recipe.So I made a combo recipe based on my convenience and prepared it in a simple way.The taste and smell of kathal was very different than I expected.People who love the taste of Raw jackfruit will love this biryani recipe too.Soon I must try our South Indian style jackfruit kootu,stir fry with it.Lets see how to make this week’s Sunday Lunch Recipes Series 22-Kathal ki biryani recipe Happy.

Raw jackfruit/Kathal

Kathal biryani recipe

Kathal biryani recipe Kathal Biryani recipe – A spicy rice recipe using raw jackfruit  
Cuisine: North Indian
Category: Lunch menu
Serves: Serves 3-4
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


  • Basmati rice - 1 cup
  • Water - 5 cups
  • Whole garam masala( Cinnamon - 1 inch,Cloves - 2 nos,Cardamom-1no,Bayleaf- 1no)
For Gravy
  • Cooking oil + ghee - 2 tbsp+ 1 tbsp
  • Cinnamon-1 no,cloves-2 nos,Cardamom -1 no
  • Big onion - 1no
  • Ripe tomato - 1 no
  • Kathal/Raw jackfruit- 1/2 cup
  • Green chilli - 1no
  • Ginger&garlic paste- 1 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander powder/Dhania powder – 1 tsp
  • Red chilli powder – 3/4 tsp
  • Garam masala powder – 1/2 tsp
  • Curd – 1/2 cup
  • Kasoori methi – 2 pinches
  • Sugar – a pinch
  • Coriander + Mint leaves - to garnish
  • Saffron soaked milk - 1/4 cup
  • Coriander leaves – to garnish
  • Salt & water – as needed
  • Grease your hands with coconut or gingely oil.Cut the jackfruit into two pieces.Take one piece and peel the skin using a sharp knife.
how to cut tender jackfruit
  • Cut it into two halves and remove the stem part.Stem is the center thick portion.After removing the stem part,cut the jackfruit into small cubes.Keep them immersed in water.Wash it once and drain the water.Keep them in another bowl of water till use.
how to cut tender jackfruit
how to cut tender jackfruit
  • Wash and soak the rice for 30 minutes.Drain the soaked water.Boil 5 cups of water in  a bowl.Add the whole garam masala to it.When the water comes to a boil,add the rice.Let it boil for 5 minutes till the rice is 3/4th cooked. Drain the water and take the rice in another bowl.Let it cool. Soak the saffron thread in 1/4 cup of milk.Set aside.
Kathal biryani recipe
  • Heat oil + ghee in a pressure cooker base and saute the big onion slices.Saute till golden brown and remove a small portion of it for garnishing.In the remaining onions add the whole garam masala. Saute the onions,ginger&garlic paste.After the raw smell leaves,add the tomato.Saute till mushy.Now add the turmeric powder,red chilli powder,dhania powder,garam masala powder and salt.Mix it really well.
Kathal biryani
Kathal biryani
  • Lastly add the cubed jackfruit/Kathal pieces and curd. Mix well and add 1/4 cup of water.Pressure cook in high flame for 2-3 whistles.Make sure there is very less water in the gravy.Add crushed kasoori methi and mix well.Biryani gravy is ready. ( Actually I made the gravy in a kadai and then transferred to a cooker for easy cooking of jackfruit pieces.It takes more time to cook.So its better to make the gravy directly in the cooker instead of using a kadai.Just use the kadai only for layering and DUM process.
Kathal biryani
  • Transfer the gravy to a kadai.Spread the rice and sprinkle roasted onions,saffron milk,chopped mint+coriander leaves.Close the kadai with a tight lid and simmer the flame completely.Let it be under DUM for 20 minutes.Once its done,open the lid and fluff the rice with a fork.
Kathal biryani
Enjoy with Raita !!

If you are a Kathal lover,then this biryani is for you Happy
Kathal biryani

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