Kathal Ki Biryani

A biryani made with fried raw jackfruit and blended spices.A flavorsome biryani recipe with the goodness of kathal (jack-fruit) and the aroma of garlic, coriander, turmeric and garam masala

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Kathal Ki Biryani
Main Ingredients Jackfruit, Rice
Cuisine Hyderabadi
Course Rice
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kathal Ki Biryani

  • 1/2 kilogram Jackfruit
  • 1 1/2 cup Rice soaked
  • to taste Salt
  • 4 Green cardamom
  • 3 Black cardamom
  • 3 Clove
  • 2 inch piece Cinnamon
  • 3 tbsps + to deep fry Olive oil
  • 4 medium Onion thin slices
  • 1/2 teaspoon Caraway seed (shahi jeera) powder
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Roasted cumin powder
  • 2 teaspoons Coriander powder
  • 2 teaspoons Red chilli powder
  • 3 medium Tomato
  • 1 1/2 cups Yogurt whisked
  • 2 tablespoons Fresh coriander leaves chopped
  • 5-6 strands Saffron (kesar)
  • 2 tablespoons Milk
  • 1 teaspoon Garam masala
  • 10-12 Fresh mint leaves hand torn
  • 1 tablespoon Kewra water


  1. Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.
  2. Heat sufficient olive oil in a kadai (wok) and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.
  3. Heat three tablespoons of olive oil in a deep thick bottomed pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while.
  4. Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes.
  5. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200° C/400° F/Gas Mark 6.
  6. Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.
  7. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.
  8. Serve hot with a raita (yogurt relish) of your choice.

Nutrition Info

Calories 2737
Carbohydrates 401
Protein 53.8
Fat 101.9
Other Fiber Iron - 18.5mg