Jackfruit (Kathal) Biryani

Servings: 2
Cuisine: Indian
Course: Main Course
Rate the Recipe:
Kathal or jackfruit biryani is one of my signature dishes that is always high in demand. The perfect vegetarian alternative to a regular biryani.


  • 2 tbsp oil
  • 250 gms raw jackfruit cut into 1″ square pieces
  • 1 cup rice
  • 1 medium onion sliced
  • 1 bay leaf (tej patta)
  • 1 tbsp ginger garlic paste
  • Oil for deep frying
  • Salt to taste


  • 5 tbsp curd
  • 1 medium onion sliced (fried until golden brown)
  • 2 tbsp ginger garlic paste
  • 1 green chillies chopped
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp red chilies powder
  • 1/2 tsp turmeric powder
  • Coarsely ground garam masala (see below)
  • Salt to taste

Garam masala (for the marinade)

  • 5-6 cloves
  • 1″ piece of cinnamon
  • 6 green cardamom
  • 2 black cardamom
  • 8 black pepper
  • 2 pieces of mace
  • 1 star anise


  • Boil the jackfruit until tender. Drain well and deep fry until golden.
  • Mix all the marinade ingredients in a bowl including the garam masala. Add in the jackfruit and coat it well. Keep aside for at least 2 hours.
  • Heat oil in a large pan. Add in the bay leaf and the sliced onions. Cook till translucent.
  • Add in the ginger garlic paste and cook for a minute.
  • Add in the marinated jackfruit and saute it until the water dries up. Add a bit of water and saute again.
  • Add in the rice. Mix well.
  • Add in two cups of water. Check the salt and add more if required.
  • Cover with a lid and cook until the rice is done. Take it off the fire and leave it covered for a while until the rice grains separate.
  • Serve hot.

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