Kathal biryani recipe, Raw Jackfruit biryani

Kathal biryani is made with unripe tender Jackfruit with fragrant basmati rice and aromatic spices. Lean how to make a delicious biryani in one pot method with step by step images and video.

Tender jackfruit is edible and we can make savory dishes with it. Certain brand makes it available packed as such, ready to cook. So you can use it.

Check out my stir fry recipe with these and this amazing jackfruit payasam recipe made with the ripe ones.

About tender Jackfruit

Tender jackfruit is cooked in few ways at home. Choose tender ones, without the flaky fibers and large seeds. This ensures cooking fast and blend in the recipe well.

Raw jackfruit AKA tender jackfruit in Hindi - Kathal

In Tamil - Pala Moose

Taste & flavour

It has not typical taste or flavor when it is tender and unripe. So it blends well in whichever dish you add it to.

The texture is said to be similar to meat, so it is popular vegan option too.

FAQ

About this recipe

Though Biryani is supposed to be made by layering rice and masala, I have made it in pressure cooker. This kathal biryani recipe turns out spicy and delicious.

The texture of pala moose goes well for a biryani. I am trying kathal biryani for first time. I have tasted this once in Punjab grill here in Singapore.

It was really good, from that time, I wanted to buy and try it out. Finally made it few months back for Aval Vikatan. Everyone at home loved it.

Do try it out when you have this in season. Make sure to choose tender jackfruit without big seeds. Check out my soya chunks Kurma

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Jackfruit biryani recipe, Kathal biryani

Kathal biryani is made with unripe tender Jackfruit with fragrant basmati rice and aromatic spices. Lean how to make a delicious biryani.

Course Main Course

Cuisine Indian

Prep Time 25 minutes

Cook Time 30 minutes

Servings 4 People

1x2x3x

Equipments (Amazon Affiliate links)

• pressure cooker

Cup measurements

Ingredients

• 1 & ½ cup Basmati rice
• 2 cups Jackfruit Raw Kathal, chopped
• 2 Onion
• 1 Tomato
• ½ cup Curd
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 & ½ teaspoon Biryani masala Use Garam masala if do not have biryani masala
• 3 Green chillies
• 15 Mint leaves
• 3 tablespoon Coriander leaves chopped
• Oil for deep frying
• Salt as needed

To grind

• 8 Cashews
• 1 inch Cinnamon
• 2 Cloves
• 8 cloves Garlic
• 1 inch Ginger

To temper

• 5 tablespoon Ghee or Oil
• 1 Biryani Leaf
• 2 Cardamom
• 1 teaspoon Shahi Jeera

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Instructions

Prep work

• Wash and soak basmati rice in  water for 30 mins at least.
• Thinly slice onion (you can use vegetable slicer we use to slice chips etc.) 
• Finely chop tomatoes and keep all other ingredients ready.
• Grind the items given under 'To grind' table with very little water to a fine paste.
  8 Cashews, 1 inch Cinnamon, 2 Cloves, 1 inch Ginger, 8 cloves Garlic

Raw jackfruit

• Choose young, tender unripe jackfruit. Peel the skin off (green thorny part) and chop into thin strips.
• Deep fry these pieces in oil, until golden.
• Drain in a kitchen towel.

Make Biryani

• Heat a small pressure cooker with oil/ ghee.
• Temper with items given under ‘To temper’ table in order.
  2 Cardamom, 1 teaspoon Shahi Jeera, 1 Biryani Leaf
• Add sliced onion and fry till golden.
• After that, add ground paste and fry until oil separates.
• Then, add tomato, salt, biryani masala powder, green chilli and turmeric.
• Fry furthermore until tomatoes become soft.
• Add mint leaves, coriander leaves and mix.
• After that, add curd and fry for 2 more minutes.
• Then, add the fried jackfruit. Cook covered until oil floats on top.
• Add rice completely drained from water.
• Then add 1 & ¾ cup water, salt and mix. Bring to boil and let it boil for 2 mins.
• After that, cook covered with cooker lid (I do with the pressure valve).
• Keep the flame low and cook for 14 minutes. You can keep over a dosa pan too if you can't put flame in low.
• Mix in between to prevent burning at the bottom.
• After 14 mins of cooking, open the cooker, add chopped coriander leaves and mix gently.

Video

Notes

• Mixing in between once ensures even cooking and prevents from burnt bottom, but make sure to do briefly and gently without breaking the rice. 
• Using an indolium cooked gives biryani without burnt bottom. Mine is stainless steel but I make sure to keep the flame lowest and this prevents burnt bottom.
• Add spices enough to balance the taste.

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Step by step images

1. Soak basmati rice in  water for 30 mins at least. Thinly slice onion (you can use vegetable slicer we use to slice chips etc.) Finely chop tomatoes and keep all other ingredients ready.
2. Grind the items given under 'To grind' table with very little water to a fine paste.
   
3. Choose young, tender unripe jackfruit. Peel the skin off (green thorny part) and chop into thin strips. Deep fry these pieces in oil, until golden.
   
4. Drain in a kitchen towel. Heat a small pressure cooker with oil/ ghee.
   
5. Temper with items given under ‘To temper’ table in order. Add sliced onion. Fry till golden.
   
6. Add ground paste and fry until oil separates.
   
7. Add tomato, salt, biryani masala powder, green chilli and turmeric.
   
8. Fry until tomatoes become soft. Add mint leaves, coriander leaves and mix.
   
9. In goes curd and fry for 2 more minutes.
10. Add the fried jackfruit. Cook covered until oil floats on top.
    
11. After that, add rice completely drained from water. Then, add 1 & ¾ cup water, salt and mix. Bring to boil . Let it boil for 2 mins.
    
12. Cook covered with cooker lid (I do with the pressure valve). Keep the flame low and cook for 14 minutes.
13. You can keep over a dosa pan too if you can't put flame in low. Mix in between to prevent burning at the bottom.
14. After 14 mins of cooking, open the cooker, add chopped coriander leaves and mix gently.
    

Serve hot with onion raita the best or even you can add a vegetable kurma as side dish.