Kathal (Jackfruit) Tawa Pulao

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 2 hours 30 minutes
Rate the Recipe:
The humble raw kathal or jackfruit elevated to a delicious, lip-smacking pulao. Kathal Tawa Pulao is the perfect vegetarian alternative that will have you licking your fingers.


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


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

Garam masala (for the marinade)

  • 5 cloves
  • 1″ piece of cinnamon
  • 6 green cardamoms
  • 2 black cardamoms
  • 8 black peppers
  • 2 pieces of mace
  • 1 star anise


  • Boil the rice with salt and let it cool to room temperature. You can also use pre-boiled rice.
  • Boil the kathal in a teaspoon of salt until tender. Drain well and deep fry until golden.
  • Deep fry the sliced onions until golden brown and keep aside.
  • In a large bowl, mix all the marinade ingredients including the garam masala.
  • Add in the kathal pieces and mix until well coated. Keep aside to marinate for at least 2 hours.
  • Heat oil in a large pan. Add in the bay leaf and the sliced onions. Cook until the onions are translucent.
  • Add in the ginger garlic paste and cook for a minute.
  • Add in the marinated kathal and saute until the water dries up. Add a bit of water and saute again until almost dry.
  • Add in the boiled rice and mix well. Check the salt and add more if required.
  • Cover with a lid and let it simmer for a few minutes.
  • The Kathal Tawa Pulao is ready to serve. Garnish with fried onions and serve with dahi tadka.


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Kathal Tawa Pulao Recipe