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Jackfruit biryani recipe, Kathal biryani

Kathal biryani is made with Jackfruit - unripe, tender jackfruit which is known as pala moose in tamil. Full video recipe.
Prep Time25 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • Basmati rice - 1 & 1/2 cup
  • Unripe jackfruit - 2 cups chopped
  • Onion - 2
  • Tomato - 1
  • Curd - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Biryani masala - 1 & 1/2 tsp
  • Green chillies - 3
  • Mint leaves - 15
  • Coriander leaves - 3 tbsp chopped
  • Oil for deep frying
  • Salt - As needed
  • To grind
  • Cashew nuts - 8
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Garlic - 8 flakes
  • Ginger - 1 inch piece

To temper

  • Ghee or oil - 5 tbsp
  • Bay leaf - 1
  • Cardamom - 2
  • Shahi Jeera - 1 tsp


  • Soak basmati rice in  water for 30 mins atleast. Thinly slice onion ( you can use vegtable slicer we use to slicec 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.
  • 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. Heat a small pressure cooker with oil/ ghee.
  • Temper with items given under ‘To temper’ table in order. Add sliced onion. Fry till golden.
  • Add ground paste and fry until oil separates.
  • Add tomato, salt, biryani masala powder, green chilli and turmeric.
  • Fry until tomatoes become soft. Add mint leaves, coriander leaves and mix.
  • Add curd and fry for 2 more minutes.
  • Add the fried jackfruit. Cook covered until oil floats on top.
  • Add rice completely drained from water. Add 1 & 3/4 cup water, salt and mix. Bring to boil . Let it boil for 2 mins.
  • 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 cant 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.



  • 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 much 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.