Think of biryani and thoughts that crosses mind is of aromatic smell spices and an image of long grain rice in a plate. Normally biryani would also bring images of chicken or lamb biryani in mind.
For vegetarians, it would mean the image of vegetable biryani. I do not eat non-veg however people have told me that anything that is closest to taste of chicken is Jackfruit (Kathal in hindi), hence I decided to try out biryani with jackfruit. Since my first attempt, I have made this raw jackfruit biryani many times. Here I am sharing my successful recipe of “Kathal (कटहल) Biryani / Raw Jackfruit Biryani”.
Kathal Biryani | Jackfruit Recipes | Your Food Fantasy
what is kahthal / jackfruit
Jackfruit or Kathal is a fruit of Jackfruit tree, normally found in tropical countries. Jackfruit fruit grows on the branches and can weight up to 8-10 kgs when fully grown. The outside is a greenish spiky think skin and inside is sticky part consisting of seeds and thick brush kind of structure.
Good news is that Kathal or jackfruit is vegan.
Young jackfruit has a mild flavour and distinctive texture. The ripe fruits are sweet, cooling, laxative, aphrodisiac and tonic. For kathal biryani use raw jackfruit.
Interesting facts about Jackfruit:
- The seeds of the fruit are edible. They contain starches and dietary fiber.
- It is one of the rare fruit that is rich in B-complex group of vitamins. It contains good amounts of vitamin B6, riboflavin, niacin and folic acid.
- Flesh of the Kathal is starchy and fibrous. It is a great source of dietary fiber.
- In Hindi and Bangla it is called as ‘Kathal’, in Malayalam ‘Chakka’, in Kannada ‘Halasu’, and in Marathi it is called as ‘Fanas’.
- Jackfruit have a distinctive sweet and fruity aroma. Ripened Jackfruit taste somewhat like banana.
Kathal Biryani – Jackfruit Recipes | Your Food Fantasy
Benefits of Kathal
Jackfruit is a hugely beneficial vegetable. Some of the benefits include, fights wrinkles, helps glowing skin, high in protein, helps in hair growth, Jackfruit has antioxidants, phytonutrients and flavonoid that provide protection from cancer, improves digestion, regulates blood sugar level owing to its high magnesium content.
Method of making kathal biryani
My this recipe of Jackfruit biryani is inspired by Lamb biryani and Chicken biryani that I have shared here in past. This recipe is divided into two parts. First part is where Kathal is semi-cooked and rice is also semi-cooked (separately). In the second part of making biryani, semi-cooked rice and jackfruit are laid in layers and cooked in a sealed pot (also called giving dum) and hence called “dum biryani”.
Benefits of Kathal Biryani
- Jackfruit biryani is gluten-free and can be made vegan by using vegan friendly yogurt and butter
- This biryani is an excellent substitute to non-vegetarian biryani
- Kathal biryani not usual vegetarian biryani
- Jackfruit biryani is extremely delicious and acts a meal on its own.
What is “Dum” Biryani
“Dum” is a process where food is cooked in the steam by tightly closing the lid, and putting the heat to minimal. A dum biryani is where the biryani is let to be cooked in a big container. Big container, like Handi, is used so that there is enough steam formation. This steam is then used to cook the rice and veg or meat.
Serving suggestions for Kathal biryani
Kathal biryani can be enjoyed on its own, or pair with vegetable raita.
If you are Jackfruit lover, you may like to try Jackfruit Masala (Kathal ke Sabzi) too.
Below is the step by step recipe of Kathal / Jackfruit biryani.
Kathal Biryani | Jackfruit Biryani
For Kathal | Jackfruit Masala
- 700 Grams Raw Jackfruit / Kathal
- 2 Onions Medium Size – Finely Chopped
- 1 Teaspoon Cumin Seeds
- 1.5 Teaspoon Ginger Garlic Paste
- 4 Green chillies
- 1/2 Cup Yogurt
- 1 Teaspoon Red Chilli Powder
- 1 Tablespoon Fresh Mint Chopped Into Small Pieces
- 2 Tablespoon Fresh Coriander Leaves
- 2 Bayleaves
- 2 Tablespoon Oil
- 3 Tablespoon Ghee / Clarified Butter
- 1 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Garam Masala Powder
- 2 Cup Long Grain Basmati Rice
- 2 Bayleaves
- 3 Green Cardamoms
- 2 Black Cardamom
- 4 Cloves
- 5 Whole black peppercorns
- 1 Teaspoon Salt
- 2 Teaspoon Oil
- 1/2 Cup Milk
- 6 Strands Saffron
- 1/2 Cup Golden Fried Onion
- 2 Tablespoon Fresh Coriander Leaves Chopped
- 1 Tablespoon Fresh Mint Leaves Chopped
- First of all, wash the rice and soak in enough water for 30 minutes. Boil raw jackfruit pieces for 10 minutes in hot boiling water. Drain them completely so that all water is drained. Soak saffron strands in luke warm milk.
- Cook rice in a pan along with 4 cups of water, salt, oil, bay leaves, green and black cardamom, peppercorns and cloves until they are 80% done. Drain them in a colander and keep aside.
- In a heavy bottomed pan/Handi, heat oil over medium heat. Shallow fry jackfruit pieces for 7-8 minutes till they are golden in colour. Take them out and keep aside.
- In the same pan, add ghee. Once the ghee is hot, add cumin seeds, bay leaves and onion and fry until onion is golden brown. Add ginger garlic paste and green chillies and fry for a minute.
- Add yogurt, red chilli powder, turmeric powder, garam masala powder and jackfruit and sauté for 3-4 minutes. Add mint, coriander, salt and 1/2 cup of water. Cover and cook the jackfruit until it is done. Switch off the heat.
- Spread half of the cooked rice over kathal and sprinkle some golden fried onions, mint leaves, coriander leaves and saffron soaked milk.
- Spread rest of the cooked rice and top it with the remaining golden fried onions, mint and coriander leaves and saffron soaked milk.
- Cover the pan tightly and cook on low-medium heat for 10-15 minutes. Switch off the heat and let it rest for another 10 minutes.
- Mix gently and serve hot with raita of your choice. Enjoy…..