Kathal Biryani Recipe | How to make Kathal Ki Dum Biryani | Learn how to make Jackfruit Biryani
Kathal Ki Biryani aka Jackfruit Biryani is a mildly spiced biryani made from unripe Jackfruit. Perfect royal treat for special occasions or for family weekend brunch.
Kathal Ki Biryani is a Vegetarian’s and Vegan’s Delight. It is a medley of flavours from kathal cooked in aromatic spices with fragrant basmati rice. If you love Kathal/Jackfruit then you should give definite try to this exotic dish.
Kathal aka Jackfruit is a wonderful substitute for meat for vegetarians and vegans. It is abundantly available in summers and you can even find the canned/frozen jackfruit in supermarkets when the vegetable is not in season.
Why make Kathal ki Biryani
The word Biryani needs no introduction. It is a Mughlai dish which travelled from Persia to India with Mughals and some believe it Turks.
Traditionally Biryani was made with various meats(goat, lamb, chicken, fish or prawns) but now there are so many vegetarian versions with mixed vegetables, potato, mushrooms, paneer. And each variation can also be adapted to it’s vegan version by substituting dairy ingredients with plant based.
Special occasions become more special when we served biryani along with the other delicacies. Biryanis are perfect for the weekend brunches and get together with loved ones.
Kathal or Jackfruit is a good substitute for meat not only for it’s nutritional value but also for it’s meaty texture. Those who turn vegans and vegetarians they can relish Kathal as a meat substitute.
Kathal is also used in making Tacos where it is substituted with various meats.
When it was my turn to suggest the theme for this month’s Foodies Challenge in my Facebook group Shh Coking Secretly Challenge I thought why not everyone make some delicious Biryani and Pulao as the festival season is soon approaching. Not only with rice, now a days we can make exotic meals with millets and quinoa . And I am so glad my fellow bloggers have whipped up such delicious pulao and biryanis (both vegetarian and non-vegetarian variations).
Making Biryanis may seem to to be a tedious task but enjoying a royal treat once in a while is worth all the effort.
My partner for this month was Preethi . She gave me green cardamoms and saffron milk and I gave her Star Anise and Yogurt. She made this delicious Mushroom Biryani. Another delicious Biryani from her blog is Indian Cottage Cheese and Corn on Cob Disc Biryani. I have bookmarked both the recipes to try out soon as I love mushrooms and potatoes.
Checkout more Vegetable Biryanis from the blog-
If you love rice and one pot meals checkout this Collection of Rice dishes from the blog–
Another must try recipe with Kathal/Jackfruit from the blog– Kathal Ki Subzi
How to make Kathal Biryani
Kathal Biryani is very famous in North India and there are different variations. Many cook it as one pot meal where marinated pieces are cooked with raw rice. The other variation is Dum method where we cook Kathal pieces to tender fork soft and layered with half cooked rice and cooked on slow flame (called Dum in local dialect).
I make Kathal Ki Biryani both ways. When I make it in my Instant Pot I make it in One Pot method. I will cover IP method in another post, here I am covering the Dum Method to make Kathal Biryani.
Ingredients to make Kathal Biryani
To prepare Kathal for Biryani
Unripe Jackfruit– Use fresh frozen or canned. I get the cut and cleaned Kathal pieces from my vegetable vendor.
Whole Spices– Bay Leaves, Cinnamon stick, Cloves, Black Peppercorns, Black and Green Cardamom, Cumin Seeds
Powdered Spices– Red Chilli Powder, Turmeric Powder, Biryani Masala, Coriander Powder. Instead of Biryani Masala you can add Garam masala, 1/4 tsp of nutmeg powder, 1 mace
Herbs- Ginger, Garlic, Green Chilies(optional), Fresh Mint and Coriander/Cilantro
Curd/Yogurt- Adds to the flavour and coats the masala nicely on jackfruit pieces. Vegans can use plant based yogurt.
Oil- Mustard Oil is used in North India to cook any kathal preparation, it lends a rustic flavour to Kathal.
To Prepare Rice
Good Quality Basmati Rice. Choose a good quality long grain rice preferably basmati rice(old variety). I use India Gate Basmati Rice.
Whole Spices- Cinnamon, Bay Leaf, Cloves, Black Pepper, Green Cardamom, Star Anise
Ghee/Oil and Salt
Other Ingredients- Fresh Mint, Barista(fried Onions for adding in biryani which give Biryani a characteristic flavour), Saffron Milk to add color and fragrance to rice grains.
How to prepare Kathal Biryani with perfect texture
Detailed Stepwise Preparation in Recipe card and Video
Marinate Kathal in oil with powdered spices and half of ginger garlic paste for about 15-20 mins. Then prepare Kathal masala.
Wash rice 3-4 times and then soak for at least 30 mins.
Meanwhile when kathal is cooking, boil rice.
Take ratio 1:3 of rice to water. Cook rice till half done, it should have some bite to it when pressed between the index finger and thumb.
Use a big vessel depending on the amount of rice using in he recipe.
In the recipe I have used 1 cup rice, which gives sufficient biryani for a family of four.
Use a heavy bottomed vessel/kadhai to cook biryani. Keep it on low flame after layering and tightly seal the lid.
Stepwise Pics to make Kathal Biryani
Pics of how to rice will be uploaded soon
Making Kathal Masala Curry for Biryani
Storing the leftover Biryani
Biryani tastes best when served hot and fresh. Store the leftovers(if any) in an air tight container and then finish it within next 2 days. You can also freeze it for about a month. Thaw a few hours before re-heating it.
You can reheat Biryani in microwave oven, with a splash of water. Add fresh herbs while serving to enhance the aroma.
Recipe Card for Kathal Dum Biryani
- Heavy Bottomed Vessel/Kadhai
- Mixing Bowls
- Mixing Spoon
- Chopping Board
For Biryani Rice
- 1 Cup Basmati Rice
- 1-2 tsp Ghee/Oil
- 1 Bay Leaf
- 1" Cinnamon Stick
- 1-2 Green Cardamom
- 1 Star Anise
- 4-5 Cloves
- 4-5 Black Peppercorns
- 1 tsp Salt
For Kathal Curry
- 250 gms Kathal pieces(unripe) fresh/frozen/canned
- 1+2 tbsp Mustard Oil or any
- 1-2 tbsp Biryani Masala or use as preferred
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ¾ Cup Fresh Curd/Yogurt
- 1 medium Onion(Finely Chopped )
- 6-7 Garlic Cloves
- 1" Fresh Ginger
- 1-2 Green Chilies optional
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Black Cardamom
- 1 Cinnamon (small)
- Salt as required
For Layering Biryani
- 1-2 tbsp Ghee
- ½ Cup Birista check Notes
- Handful Fresh Mint Leaves
- 4-5 Strands of Saffron
- ¼ Cup Milk
- 1 tsp Rose Water/Kewra Water as required
Prepare Rice for Biryani
- Wash rice nicely 3-4 times.
- Soak it in enough water for at least 30 mins. You can keep it more.
- After soaking time, fill a pot with about 3-4 cups water and keep to boil.
- Once water starts to boil, drain the water in which the rice was soaked, add rice to boiling water.
- Cook rice till ¾ done or there is some uncooked rice when pressed between index finger and thumb.
- Take out the potali/spice bag, switch off the gas. Add a cup of cold water and then drain water from rice. (See Notes)
Cook Kathal Curry Masala for Biryani
- In a mixing bowl marinate Kathal pieces in 1 tbsp mustard oil(see notes), turmeric powder, red chilli powder and 1/2 tsp salt. Keep it for 15-20 mins.
- In another bowl, take curd/yogurt and add 1 tbsp biryani masala, mix well till curd is smooth.
- After marinating time is over, take kadhai or the vessel in which we will cook biryani, heat oil.
- Add bay leaf, cinnamon stick, black cardamom and cumin seeds.
- Once seeds crackle, add finely chopped onions. Sauté till light pink.
- Then add marinated kathal pieces and ¼ Cup water and cook till Kathal pieces start getting soft. Check with a fork.
- Now add beaten curd and mix well coating kathal pieces. Add ¼ cup water again and let the yogurt curry cook for another 5 mins.
- Kathal Masala is ready.
Layer Biryani for Dum
- Take out half of the kathal masala in a bowl.
- Now add 1 tbsp barista and layer half rice over it, spreading it uniformly. Take care rice grains should not break.
- Now layer the rest of kathal masala pieces evenly on the rice layer.
- Add 1 tbsp birista pieces, 1 tbsp or some torn mint leaves and coriander leaves.
- Layer rest of the rice on kathal layer and top it with more birista, mint and coriander leaves.
- Add melted ghee if using in the recipe, saffron milk over the rice later.
- Cover tightly with lid or seal edges of lid with dough or place a moist kitchen towel over the tightly placed lid.
Cooking Biryani on Stove top
- Keep the kadhai/vessel on low flame. You can keep the vessel over an iron griddle.
- Cook on dum for 20 mins. After that switch off the gas and let it rest for another 15 mins before serving it.
To bake in oven
- Preheat oven at 180°C or 350°F.
- Layer Kathal and rice in an oven friendly dish.
- Cover nicely with foil.
- Bake at 180°C or 350°F, for 20 mins in preheated oven.
- Let it stand in oven for 10 mins before serving fresh and warm.
Do try this Jackfruit Biryani whenever you get some good unripe jackfruit. Make this flavorful and aromatic royal dish for your special occasion or for weekend lunch with your loved ones. I am sure you are surely going to love this Royal kinda Kathal Dum Biryani.
Do share your feedback, follow the tips and tricks in the recipe post and do reach out through comments section or mail me through contact form in case of any queries.
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