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Kathal Biryani

Kathal Biryani

Print Recipe
Royal jackfruit biryani with fragrant spices.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1½ cups basmati rice
  • 4–5 cups water
  • 1 bay leaf, 2–3 cloves, 1 black cardamom, ½ tsp salt
  • 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

Instructions

  • Prep the Rice
  • Parboil basmati rice with spices until 80% cooked. Drain and set aside.
  • 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.
  • 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.
  • Dum Cooking
  • Cover with foil and lid. Cook on low flame for 15–20 mins or bake at 180°C for 20 mins.
  • Fluff ' Serve
  • Let it rest. Fluff gently and serve hot with raita or mirchi salan.