Raw Jackfruit Biryani, also known as Kathal Biryani, is a vegetarian rice dish that originated in India. It uses unripe jackfruit, cooked with aromatic spices and basmati rice, to create a flavorful and filling meal.
This easy Jackfruit biryani is a delicious and nutritious dish and a great vegetarian alternative to traditional meat-based biryani. It is an interesting recipe to incorporate jackfruit’s unique flavours and health benefits into your diet.
About Jackfruit Biryani
Jackfruit is a tropical fruit that is commonly found in South and Southeast Asia. The flesh of the ripe fruit is sweet and fragrant, while the unripe fruit has a more savory, meaty flavor and texture, making it a popular ingredient in vegetarian and vegan dishes.
To make jackfruit biryani, the unripe jackfruit is usually marinated in a blend of spices and yogurt, then sautéed with onions, tomatoes. This mixture is then cooked with basmati rice, fried cashews, and spices on the stovetop until the flavours blend.
This Jackfruit biryani recipe is a flavorful dish that is perfect for vegetarians or anyone looking to explore new and exotic flavours in their cuisine. This is a simple, home-style biryani made with readily available ingredients. It can be served independently or with a side of raita (a yogurt-based condiment) and papadums (crispy lentil wafers).
Why you will love this Kathal Biryani
Jackfruit has a unique flavour different from most other fruits and vegetables. It has a mild sweetness and a slightly meaty texture, making it a great meat substitute in vegetarian and vegan dishes. The blend of aromatic spices used in biryani also adds to the complexity of flavours, making it a truly unique and exotic dish.
Jackfruit is a good source of fibre, vitamins, and minerals, making it a nutritious and healthy ingredient to use in meals. Biryani, made with whole grains like basmati rice, can also provide essential nutrients and fibre to the diet.
Kathal biryani is an excellent option for vegetarians who want a flavorful and filling meal without meat. It is a great way to incorporate plant-based protein into the diet.
Biryani is a hearty and filling dish that satisfies hunger. The blend of spices and herbs in biryani creates an aromatic and flavorful meal that will surely please the senses.
How to make Raw Jackfruit Biryani
Cook the Jackfruit :
I have used frozen raw jackfruit in this recipe. You can use canned jackfruit or fresh jackfruit too.
Add the jackfruit, 1/2 tsp salt and 1/2 cup water to a pressure cooker and cook for one whistle.
Prepare the marination :
Add yogurt, finely chopped mint and coriander leaves, ginger garlic paste, salt, Kashmiri chilli powder, red chilli powder, turmeric powder, coriander powder, biryani masala powder to a big, wide bowl. Add the cooked jackfruit pieces and mix well. Keep it aside for 30 minutes to 1 hour.
Wash and soak the basmati rice for 20 minutes.
Roast some cashews in a teaspoon of ghee until the cashews turn golden brown. Keep them aside.
Prepare the Raw Jackfruit Biryani :
Add ghee/ oil to a pot. Once hot, add bay leaf, cinnamon, cardamom, cloves, star anise, and stone flower. Cook for a minute.
Add onion, green chilli, a pinch of salt and cook till onions mildly change colour.
To the cooked onions, add ginger garlic paste and cook until the raw smell goes.
Add finely chopped tomatoes and cook for a minute.
Now, add the marinated jackfruit and mix well. Let the mixture cook for 5 minutes.
Add finely chopped mint and coriander leaves. Mix well. Add the required quantity of water. Taste and adjust salt if needed. Let the water boil well.
Add the soaked and drained rice. Gently mix it. Squeeze in some lemon. Add the roasted cashews.
Finally, add a spoon of ghee on top.
Close the pot and cook on low flame for 15 minutes. Switch off and let the biryani remain untouched for another 5-7 minutes.
Gently fluff the frozen jackfruit biryani with a spatula. Serve hot with raita.
Tips to make good Jackfruit Biryani
For Raw Jackfruit Biryani, it is best to use unripe jackfruit, which has a meaty texture similar to chicken. You can find unripe jackfruit in most Asian grocery stores or buy it canned or frozen.
I love the addition of fried cashews in biryani. You can skip the cashews to make this Biryani nut-free.
Marinating the jackfruit in a blend of spices and yogurt will help to infuse the flavour into the fruit and make it more tender.
Garnish the biryani with fresh herbs such as cilantro and mint, adding a vibrant flavour.
Biryani is typically cooked on low heat, allowing the flavours to meld together slowly. Ensure to stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
Adjust green chillies and red chilli powder to suit your spice level.
Biryani Masala can be substituted with garam masala.
Serve the Kathal Biryani with a side of raita or yogurt dip to balance the flavours and cool down the spices.
Crispy papadum or chips can be served on the side to add texture and crunch.
Serve some mint or coriander chutney on the side to add a spicy flavour to the biryani.
Serve a side salad of fresh greens and sliced vegetables dressed with a light vinaigrette to add freshness to the meal.
Some mango or lime pickle can be served on the side to add a spicy and tangy flavour.
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Raw Jackfruit Biryani | Kathal Biryani
To cook the Raw Jackfruit
- 500 gms Raw Jackfruit I have used frozen
- 1/2 tsp Salt
- 1/2 cup Water
For the marination
- 1/2 cup Yogurt
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Mint Leaves
- 1 tbsp Coriander Leaves
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 2 tsp Biryani Masala Powder
To fry cashews
- 1 tsp Ghee / Oil
- 15 Cashews
For the Biryani
- 1 & 1/4 cups Basmati Rice
- 1 & 1/2 tbsp Ghee / Oil
- 1 Bay Leaf
- 2 pieces Cinnamon
- 2 Cardamom
- 2 Star Anise
- 3 Cloves
- 2 tsp Stone Flower
- 2 Onions thinly sliced
- 3 Green Chilli slit
- 2 Tomato finely chopped
- 1 tbsp Ginger Garlic Paste
- Mint Leaves a handful
- Coriander Leaves a handful
- 2 & 1/2 cups Water
- 1/2 Lemon
Cook the Raw Jackfruit
- I have used frozen raw jackfruit in this recipe. You can use canned or fresh jackfruit too. In my case, the size of the jackfruit was perfect for the biryani. If you find the pieces to be big in your case, cut them into bite-sized cubes.
- Add the jackfruit, 1/2 tsp salt and 1/2 cup water to a pressure cooker and cook for one whistle. Let the pressure release naturally.
Marinate the Jackfruit
- Add yogurt, finely chopped mint and coriander leaves, ginger garlic paste, salt, Kashmiri chilli powder, red chilli powder, turmeric powder, coriander powder, biryani masala powder to a big, wide bowl. Add the cooked jackfruit pieces and mix well. Keep it aside for 30 minutes to 1 hour.
Prepare the Rice
- Wash and soak basmati rice in enough water for 20 minutes.
Fry the cashews
- Add ghee/oil to the pan. Once hot, add cashews and fry till it turns golden brown. Keep the cashews aside.
Prepare the Jackfruit Biryani
- Add ghee/ oil to a Biryani pot or pan. Once hot, add bay leaf, cinnamon, cardamom, cloves, star anise, and stone flower. Cook for a minute.
- Add thinly sliced onions, slit green chillies and a pinch of salt. Cook till onions mildly change colour.
- To the cooked onions, add ginger garlic paste and cook until the raw smell goes.
- Add finely chopped tomatoes and cook for a minute. Now, add the marinated jackfruit and mix well. Let the mixture cook for 5 minutes.
- Add finely chopped mint and coriander leaves. Mix well. Add water to cook the Biryani. Taste and adjust the amount of salt, if needed. Let the water boil well.
- Drain the soaked water from the Basmati Rice. Gently mix it with the prepared jackfruit masala. Squeeze in some lemon. Add the roasted cashews. Finally, add a spoon of ghee on top, if desired.
- Close the pot and cook on low flame for 15 minutes. Switch off and let the jackfruit biryani remain untouched for another 5-7 minutes. Gently fluff the biryani with a spatula. Serve hot with raita.