Unripe jackfruit is also called as vegetarian meat. Raw unripe jackfruit when cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in India. Usually the jackfruit pieces are either fried, sauteed or steamed. I did not want to do any prepping of the jackfruit as making biryani itself is time-consuming. So I cooked the jackfruit directly in the pot along with the yogurt and spices. Made the rice and then just had to assemble the layers as we do normally in layered dum cooked biryanis. Even chopping the jackfruit takes time. When chopping the jackfruit, please apply oil on your palms, knife and the cutting board. The sticky substance refuses to go away from your palms and equipment. Cutting jackfruit is not easy. So try to get a jackfruit cut from the vegetable vendor. You can also make the biryani with frozen jackfruit or canned jackfruit. Do follow the instructions on the pack or cans for prepping jackfruit. By size, I guess the jackfruit must be one of the biggest fruit native to India. So most people buy some portion of it, because its not possible to use the large jackfruit for cooking in micro families. Peeling jackfruit skin is another issue so you can ask the vegetable vendor to peel it for you. I got 500 grams of jackfruit from the vegetable vendor. He peeled so much of the skin, that out of 500 gms, only 300 gms was left. I chopped the jackfruit and kept the seeds aside. If the seeds are tender, you can add them to the biryani. You can also make stir fries or add them to sambar or leafy vegetables stir fries. Usually ripe jackfruit is consumed as it is. Jackfruit leather is also made with ripe jackfruit. With raw jackfruit, there are many recipes that are made. Apart from adding them in biryani or Kathal pulao or they are also added in curries, both dry or with a gravy. I have shared a delicious version of Kathal ki sabji. Even papads and pickles are made from them. They are also deep fried as chips. Jackfruit chips are popular in the southern belt of India. I remember my dad, always getting banana, tapioca and jackfruit chips from Kerala.
More on Jackfruit Biryani
This recipe of kathal ki biryani is like the way my mom makes biryani. I cut down on a few steps to make it easy for me. There will be some prep work like the ones I have mentioned above. Once you assemble the layers, then you can dum cook the biryani on stovetop or in an oven (mentioned both ways in the recipe card details below). If using an oven, then make the gravy directly in an ovenproof casserole or dutch oven. Once the jackfruit is cooked and tender, layer all the rice on the gravy. Keep it in a preheated oven and you are done. Always check the biryani after it is cooked. There should be no gravy or liquids in the biryani. If you see any liquids this means that the biryani has to be cooked for some more time. It is best to use aged basmati rice to get best texture, flavor and aroma while making any variety of biryani. You can also use parboiled basmati rice which is also called as sella basmati rice. But this rice needs to be soaked for 1 to 2 hours before cooking. Some restaurants use sell basmati rice in their biryanis. This kathal biryani is a delightful dish. For best taste and flavor have it hot or warm with a side of raita or yogurt. You can also pair it with Mirchi ka salan or Bagara baingan for a filling and hearty vegetarian biryani feast. The leftover keep well for about 1 to 2 days in the refrigerator. You can reheat the jackfruit biryani by lightly sauteing it in a frying pan or steam for a few minutes in a stovetop pressure cooker or the Instant pot. More Tasty Biryani Varieties
Lucknowi biryaniPaneer biryaniSoya chunks biryaniMushroom biryaniVeg biryani
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kathal Biryani Post from the blog archives, first published in June 2014 has been republished and updated on December 2022.
title: “Kathal Biryani Jackfruit Biryani " ShowToc: true date: “2024-10-28” author: “Shyla Raiola”
Unripe jackfruit is also called as vegetarian meat. Raw unripe jackfruit when cooked has a soft meaty texture and thats why this biryani though not popular worldwide is quite a delicacy in India. Usually the jackfruit pieces are either fried, sauteed or steamed. I did not want to do any prepping of the jackfruit as making biryani itself is time-consuming. So I cooked the jackfruit directly in the pot along with the yogurt and spices. Made the rice and then just had to assemble the layers as we do normally in layered dum cooked biryanis. Even chopping the jackfruit takes time. When chopping the jackfruit, please apply oil on your palms, knife and the cutting board. The sticky substance refuses to go away from your palms and equipment. Cutting jackfruit is not easy. So try to get a jackfruit cut from the vegetable vendor. You can also make the biryani with frozen jackfruit or canned jackfruit. Do follow the instructions on the pack or cans for prepping jackfruit. By size, I guess the jackfruit must be one of the biggest fruit native to India. So most people buy some portion of it, because its not possible to use the large jackfruit for cooking in micro families. Peeling jackfruit skin is another issue so you can ask the vegetable vendor to peel it for you. I got 500 grams of jackfruit from the vegetable vendor. He peeled so much of the skin, that out of 500 gms, only 300 gms was left. I chopped the jackfruit and kept the seeds aside. If the seeds are tender, you can add them to the biryani. You can also make stir fries or add them to sambar or leafy vegetables stir fries. Usually ripe jackfruit is consumed as it is. Jackfruit leather is also made with ripe jackfruit. With raw jackfruit, there are many recipes that are made. Apart from adding them in biryani or Kathal pulao or they are also added in curries, both dry or with a gravy. I have shared a delicious version of Kathal ki sabji. Even papads and pickles are made from them. They are also deep fried as chips. Jackfruit chips are popular in the southern belt of India. I remember my dad, always getting banana, tapioca and jackfruit chips from Kerala.
More on Jackfruit Biryani
This recipe of kathal ki biryani is like the way my mom makes biryani. I cut down on a few steps to make it easy for me. There will be some prep work like the ones I have mentioned above. Once you assemble the layers, then you can dum cook the biryani on stovetop or in an oven (mentioned both ways in the recipe card details below). If using an oven, then make the gravy directly in an ovenproof casserole or dutch oven. Once the jackfruit is cooked and tender, layer all the rice on the gravy. Keep it in a preheated oven and you are done. Always check the biryani after it is cooked. There should be no gravy or liquids in the biryani. If you see any liquids this means that the biryani has to be cooked for some more time. It is best to use aged basmati rice to get best texture, flavor and aroma while making any variety of biryani. You can also use parboiled basmati rice which is also called as sella basmati rice. But this rice needs to be soaked for 1 to 2 hours before cooking. Some restaurants use sell basmati rice in their biryanis. This kathal biryani is a delightful dish. For best taste and flavor have it hot or warm with a side of raita or yogurt. You can also pair it with Mirchi ka salan or Bagara baingan for a filling and hearty vegetarian biryani feast. The leftover keep well for about 1 to 2 days in the refrigerator. You can reheat the jackfruit biryani by lightly sauteing it in a frying pan or steam for a few minutes in a stovetop pressure cooker or the Instant pot. More Tasty Biryani Varieties
Lucknowi biryaniPaneer biryaniSoya chunks biryaniMushroom biryaniVeg biryani
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kathal Biryani Post from the blog archives, first published in June 2014 has been republished and updated on December 2022.
