Jackfruit Biriyani (Kathal Biriyani)

Recipe by
Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Jackfruit Recipes from Bawarchi.com  

Kathal Biryani is an unusual biryani cooked with raw jackfruit pieces and a variety of spices. 

This highly appetizing biryani tastes best with a boiled egg and raita.

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  • 2 cups - basmati rice
  • 1.5 cups - kathal or raw jackfruit (chopped into medium sized pieces)
  • 1 - sliced onion
  • 1/4 cup - tomato
  • 1 tbsp - ginger- garlic paste
  • 1 cup - curd (yogurt)
  • 2 - slit green chillies
  • Chilli powder - as required
  • 2 tbsp - any brand biryani masala or home-made masala
  • 1/4 bunch - mint leaves
  • 1/4 bunch - coriander leaves
  • 1/2 - squeezed lemon
  • Salt - as required
  • 1 each of whole spices - cardamom, cinnamon, clove
  • 3 cups - water
  • 1 tbsp - ghee
  • For garnishing :
  • 1/4 cup - deep fried onions
  • few roasted cashews
  • few chopped finely coriander

How to Make Jackfruit Biriyani (Kathal Biriyani)

  • Wash and soak the rice in the water for 30 minutes.
  • Now in the pressure cooker or in the heavy bottom vessel heat some oil. Add the whole spices.
  • Add onions and saute till light brown then add ginger, garlic paste.
  • Add tomato. Once they get mashed well, add chopped kathal and green chilli to it.
  • Then add yogurt, chilli powder, masala powder, lemon and curd one by one.
  • Saute until the oil separates out from this mixture.
  • Now add the chopped mint and half of chopped coriander leaves.
  • Add rice, check for salt, mix well and then add boiling water.
  • Close the lid and when steam comes out, put the whistle and turn to very low flame and switch it off after 10 minutes.
  • If you are using a heavy-bottomed vessel, just close with the lid when all the water is absorbed by the rice, switch of the flame and after 5 minutes, mix slightly with spatula.
  • Once it is done let it set for another 15 to 20 minutes.
  • Now open the lid, mix slowly with spatula or fork.
  • Garnish with remaining coriander leaves, onions, cashews and add ghee.
  • Serve with boiled egg and raita.
  • Recipe courtesy: Dishes from My Kitchen
  • http://www.dishesfrommykitchen.com/