Kathal Ki Biryani

Unusual biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice. This recipe has featured on the show Khanakhazana.

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

Ingredients list for Kathal Ki Biryani

  • 1/2 kilogram Raw Jackfruit
  • 1 1/2 cups Basmati Rice soaked and drained
  • to taste Salt
  • 4 Green cardamoms
  • 3 Black cardamoms
  • 3 Cloves
  • 2 inch sti Cinnamon
  • to deep fry Oil
  • 4 medium Onions thinly sliced
  • 3 tablespoons Pure ghee
  • 1/2 teaspoon Caraway seeds (shahi jeera)
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 2 teaspoons Coriander powder
  • 2 teaspoons Red chilli powder
  • 3 medium Tomatoes chopped
  • 1 1/2 cups Yogurt whisked
  • 1 bunch Fresh coriander leaves finely chopped
  • 5-6 strands Saffron (kesar)
  • 2 tablespoons Milk
  • 1 teaspoon Garam masala powder
  • 1 bunch Fresh mint leaves torn
  • 1 tablespoon Kewra water


  1. Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. 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 parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.
  2. Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté.
  3. Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.
  4. Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot with a raita of your choice.

Nutrition Info

Calories 358
Carbohydrates 42.2
Protein 7.2
Fat 17.16