🌿 When Jackfruit Turns Into the Hero of the Feast
Call it vegetarian mutton biryani, kathal pulao, or just deliciously bold — this biryani turns humble jackfruit into something royal.
Kathal Biryani is layered with saffron-kissed rice, slow-cooked masala, and tender chunks of jackfruit that soak up every spice.
It’s a dish made for Sunday lunches, Eid feasts, or when you want to cook something indulgent without going non-veg.
🛒 What You’ll Need (Serves 4):
For the rice:
1½ cups basmati rice
4–5 cups water
1 bay leaf, 2–3 cloves, 1 black cardamom, ½ tsp salt
For the kathal masala:
300–350g raw jackfruit, cubed
2 tbsp oil or ghee
1 tbsp ginger-garlic paste
1 large onion, sliced
2 medium tomatoes, chopped
¼ cup curd
½ tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp biryani masala
Salt to taste
2 tbsp chopped mint + 2 tbsp coriander leaves
Optional layers:
Few strands saffron in warm milk
Fried onions (birista)
1 tsp rose water or kewra
🍽️ How to Make It – Layered, Luxurious & Full of Aroma
1. Prep the Rice
Parboil basmati rice with spices until 80% cooked. Drain and set aside.
2. Cook the Kathal
Pressure cook jackfruit for 1–2 whistles or boil till tender. Drain.
In a pan, heat oil. Fry onions till golden. Add ginger-garlic paste, tomatoes, curd, spices, and salt. Cook till oil separates.
Add jackfruit, cook till masala coats each piece. Add mint, coriander. Set aside.
3. Layer the Biryani
In a heavy-bottomed pot, layer rice and kathal masala.
Top with saffron milk, fried onions, and rose/kewra water. Repeat layers if needed.
4. Dum Cooking
Cover with foil and lid. Cook on low flame for 15–20 mins or bake at 180°C for 20 mins.
5. Fluff & Serve
Let it rest. Fluff gently and serve hot with raita or mirchi salan.
❤️ Why Kathal Biryani Feels Royal & Rooted
Jackfruit’s texture mimics meat beautifully
Deep masala, delicate layering — all vegetarian
Perfect for celebrations or Sunday specials
Because meatless doesn’t mean flavorless!
The Pinch of Masala 