Raw Jackfruit Biryani | Kathal Biryani
Gayathri Vijayakumar
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.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Soaking Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Indian
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 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.
You can skip the cashews to make this Biryani nut-free.
Adjust green chillies and red chilli powder to suit your spice level.
Biryani Masala can be substituted with garam masala.