Easy Jackfruit Biryani recipe or Kathal Biryani recipe made with tender raw jackfruit, aromatic spices, and basmati rice. A flavorful vegetarian biryani perfect for special meals.
The tender texture of jackfruit beautifully absorbs the biryani masala, making it a perfect meat-free alternative. Ideal for weekends, festivals, or family gatherings, this biryani pairs well with raita or salad.
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About Raw Jackfruit
We normally eat exotic tropical ripe jackfruit during summers. Have you ever got an opportunity to taste a raw jackfruit? In India, we get jackfruit in abundance especially during summer days.
Green or raw jackfruit is popular in Bengal and we call it Enchor (এঁচোড়). Raw jackfruit is often a good meat substitute for vegans and vegetarians due to it's texture. Hence, we call it Gach Pantha (গাছ পাঁঠা, vegan meat) in Bengal.
We love raw jackfruit, so I thought of preparing kathal ki biryani or jackfruit biryani. Let me tell you, the taste of kathal ki biryani or jackfruit biryani is nothing less than any meat biryani.
Raw Jackfruit Recipes
We Bengalis prepare a variety of dishes using raw jackfruit. Popular recipes include Enchorer Kofta Curry, Enchor Kosha, Enchorer Dalna, and Enchorer Chop. Enchorer Dalna is best enjoyed with plain rice, while Enchorer Chop makes a perfect snack alongside a cup of tea. Kathal Biryani or Enchorer Biryani may be an unusual preparation, but it is incredibly flavorful and enjoyable for both vegetarians and non-vegetarians alike.
Ingredients
Jackfruit: Raw (unripe) jackfruit is used as the main ingredient, which acts as a meat substitute due to its fibrous, dense texture. The jackfruit must be unripe, as ripe jackfruit is sweet and unsuitable for savory dishes. When cooked, raw jackfruit absorbs spices exceptionally well and provides a hearty bite.
Rice: Basmati rice forms the base of the biryani and is chosen for its long grains and natural aroma. Aged basmati rice is preferred, as it cooks into separate, fluffy grains and enhances the overall fragrance of the dish. The rice is usually soaked before cooking to ensure even cooking and lengthening of the grains.
Onion: Onions play a crucial role in building flavor and aroma in jackfruit biryani. They are thinly sliced and fried until golden brown, to make beresta. It is also used to prepare the base masala of the dish.
Ginger-Garlic Paste: Ginger-garlic paste is used as a base flavor; it adds heat and sharpness while keeping the dish balanced. I prefer using homemade ginger-garlic paste, however, you can use store bought paste too.
Yogurt: Fresh, thick yogurt is ideal, as overly sour curd can overpower the flavors.
Spice Powders: Turmeric powder, coriander powder, red chili powder, garam masala powder, etc.
Whole Spices: Cinnamon, clove, cardamom, star anise, etc. You can also use bay leaf, javitri, black pepper corn, etc.
Vegetable oil/ghee: Vegetable oil acts as the primary cooking medium, preventing the ghee from burning, while ghee adds richness, depth, and a signature biryani aroma, especially during layering and dum cooking.
Instructions
Follow this simple recipe to enjoy a delicious homemade biryani with minimal effort, however, cutting of raw jackfruit is not a very easy job, especially for the beginners. In India, certain vegetable vendors cut the raw jackfruit and sell it. Nevertheless, if this isn’t the case where you live, you may want to learn the proper method for cutting raw jackfruit.
Steps to Cut Raw Jackfruit
- Before cutting apply oil in your hands, palms and also on the knife because raw jackfruit contains a sticky sap . Keep a newspaper just under the cutting board to save your kitchen counter-top from the sticky sap.
- Cut the jackfruit into two halves. Slowly and carefully remove the outer thorny skin of the jackfruit.
- After removing the skin take each half and further cut them into halves. Centre (core) part of the jackfruit (white colour) is hard and not edible. So cut it out.
- Later cut the raw jackfruit in cubes as per your desired size. After cutting the pieces soak them in turmeric water (1 teaspoon turmeric powder in 1 litre water) and later drain the water.
Cooking Biryani
Begin by washing the basmati rice thoroughly and soaking it in enough water for about 20 minutes. While the rice is soaking, heat 2 tablespoons of oil in a pan and add the boiled raw jackfruit pieces along with salt and a pinch of turmeric powder.
Fry the jackfruit gently on medium heat until the pieces are lightly golden. Avoid stirring frequently, as excessive stirring can cause the jackfruit to lose its shape and turn mushy. Once fried, remove the jackfruit from the pan and keep it aside.
Next, drain the soaked rice and cook it in ample water along with whole spices.
Cook the rice until it is about 85 percent done, meaning the grains should still have a slight bite. Drain the water immediately, spread the rice on a wide plate to cool, and lightly sprinkle salt over it. Allowing the rice to cool helps keep the grains separate during layering.
Heat oil in a pan and fry sliced onions to make nice crisp beresta and keep aside.
In a heavy-bottomed pan, heat 2 tablespoons of ghee and 2 tablespoons of oil together. Add the remaining whole spices and sauté them for a few minutes until they release their aroma.
Add the chopped onions and cook, stirring continuously, until they turn translucent. Once the onions soften, add the ginger paste and garlic paste and cook for a few more minutes until the raw smell disappears. At this stage, add all the dry spice powders along with salt to taste and sauté briefly to enhance the flavors.
Meanwhile, beat the curd well with a pinch of turmeric powder. Reduce the heat and add the beaten curd to the masala, stirring continuously to prevent it from curdling.
Cook the mixture until the oil begins to separate slightly. Gently add the fried jackfruit pieces to the masala and mix carefully, ensuring the pieces remain intact and are well coated with the spices.
Soak a pinch of saffron in 1 tablespoon of warm milk and keep it aside. If desired, mix a small amount of food coloring too.
Layering Biryani
Take a heavy-bottomed vessel for dum cooking, grease it well with ghee, and spread a layer of jackfruit masala at the bottom. Add a layer of rice over the masala, followed by some fried onions and a drizzle of saffron milk.
Repeat the layering process with the remaining jackfruit masala and rice, finishing with a top layer of rice. Pour any remaining saffron milk and food-colored milk over the top.
Cover the vessel tightly with a lid to trap the steam and place it on very low heat for about 10 minutes to allow the flavors to meld together.
Once done, turn off the heat and let it rest for a few minutes. Gently fluff the biryani using a fork, being careful not to break the long rice grains.
Serve the hot Kathal (jackfruit) biryani with curd or raita for a complete and satisfying meal.
Serving Suggestions
Jackfruit Biryani (Kathal Biryani) pairs well with plain curd, raita, or a fresh cucumber-onion salad. Since this biryani is hearty and flavorful, it works perfectly as a complete meal and doesn’t require any additional accompaniments.
Substitutions
You can easily prepare a vegan jackfruit biryani (Kathal ki Biryani) by replacing dairy ingredients with plant-based alternatives.
Swap ghee with vegan butter if available or use any neutral vegetable oil instead.
Replace yogurt with soy yogurt or any plant-based yogurt. If yogurt is unavailable, add ¼ cup tomato paste to the masala for a mild tangy flavor.
For soaking saffron, use almond milk, coconut milk, or soy milk instead of regular milk. These simple substitutions help you enjoy a fully vegan biryani without compromising on taste.
FAQ
During the jackfruit season, raw jackfruit is commonly used to prepare many dishes. After buying the jackfruit, if I am not using it immediately, I peel and cut it into blocks, soak them in turmeric water, and pressure cook for one or two whistles. Drain, cool, and refrigerate the cooked jackfruit in an airtight container.
This method keeps the jackfruit fresh for up to two weeks or slightly longer. Whole raw jackfruit, when stored without peeling or cutting, stays fresh in the refrigerator for only a couple of days and may dry out if kept longer.
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Kathal Biryani
Equipment
- Heavy Bottom Pan
Ingredients
- 2 cups Raw Jackfruit, cut into cubes
- 2 cups Long grain rice (Basmati rice)
- 1½ cups Onion, sliced
- ½ cup Sliced onion, fried
- 2 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ½ cup Yogurt
- 1 teaspoon Green Chilli, finely chopped
- 1 teaspoon Turmeric Powder
- 1½ teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- 2 Cinnamon Stick, 1 inch
- 2 Cardamom
- 2 Clove
- 2 Star Anise
- 2 Mace
- few Black Peppercorn (Whole)
- 1 Bay Leaf
- 2 tablespoon Milk
- a pinch Saffron
- 3-4 drops Food Coloring Agent (Red)
- 3 tablespoon Ghee
- 3-4 tablespoon Refined Oil
- Salt to taste
Instructions
- Wash and soak the rice for 20 minutes.
- Heat 2 tablespoon of oil and fry the boiled jackfruit along with salt and a pinch of turmeric powder. Avoid stirring often, otherwise the jackfruit will loose its shape and will become mussy. After frying keep them aside.
- Drain the water and cook the rice along with whole spices (half of black peppercorn, 1 star anise, 1 clove, 1 cinnamon, 1 cardamom). Cook the rice till 85% and drain the water and spread it in a plate. Allow to cool and sprinkle salt on the rice.
- In a heavy bottom pan, add 2 tablespoons of ghee and 2 tablespoons of oil and heat it.
- Next add the remaining whole spices and stir for few minutes.
- Add sliced onions and keep stirring until they are translucent.
- When onion becomes translucent, add ginger paste and garlic paste and cook for few minutes.
- Now add all the dry spice powders, salt to taste and cook for few minutes.
- Meanwhile beat the curd adding a pinch of turmeric powder and add into the masala and start stirring it immediately.
- Now add the fried jackfruit pieces and mix with masala. Avoid stirring vigorously.
- Soak a pinch of saffron in 1 tablespoon of warm milk and keep aside; add a little food color if needed.
- Take a heavy bottom vessel and grease it with ghee and add a part of jackfruit masala at the bottom.
- Add a layer of rice on top masala and also add fried onions and saffron milk.
- Similarly, create additional layers using remaining jackfruit masala and rice.
- Finally, close the lid of the vessel tightly and keep it on low heat for 10 minutes.
- After that, fluff the rice using the fork because long grain rice might break.
- Serve hot Kathal biryani with curd or raita.
Notes
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julie
I keep trying both kathal and rice separately but the two together looks a must try.. delicious!
Pam
I've seen jack fruit in the store but have never tried it. Now I know about it and have your good recipe, thanks for sharing, it looks delicious!
Superduper kitchen
I love raw jackfruit and jackfruit in any form. And I make this dum biriyani very rarely. Yours look yum and delicious????
Hema's Musings
This is fantastic, I love kathal and biryani looks so tempting.
preethi'scuisine
Kathal Biryani looks scrumptious. A royal treat for all vegetarians. Beautifully explained.
JollyHomemadeRecipes
Simply love this easy to make and yet so delicious kathal biryani. The aroma of kathal and the taste of the saffron in the biryani makes it the best treat for any day.
Mayuri Patel
Jackfruit Biryani looks delicious. I've tasted raw jackfruit only once and don't mind trying it again. I just don't like the ripe one. I'm hoping that whenever I'm back in Bangalore I'll be able to buy jackfruit to try out this delicious looking biryani.
Angie's Recipes
Have never had jackfruit...this sounds exotic and delicious.