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Kathal Biryani | How to make Jackfruit Biryani

Kathal Biryani is an aromatic biryani made on the lines of chicken biryani. The tender, unripe Jackfruit looks and tastes like meat and makes a wonderful party dish.
Course Dinner, Main Dish, Main Dish - Rice
Cuisine Tamil Nadu
Keyword Kathal Biryani
By Cook Method Pressure Cooker, Stovetop
Occasion Holiday Special, Party, Weekend Special
By Diet Kid Friendly, Protein Rich
Author Srivalli


For the Jackfruit Marinade

  • 2 cups Jackfruit unripe, cooked
  • 1/2 cup Curds / Yogurt
  • 2 tsp Ginger Garlic paste
  • 1 tsp Cooking Oil
  • Salt to taste
  • 1 tsp Red Chilli powder
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin Powder roasted
  • A Pinch Turmeric powder

For the Herb Paste

  • 1/2 cup Mint leaves
  • 1/2 cup Coriander leaves
  • 2 nos Green Chillies

Whole Spices

  • 1 Star Anise / Anasa puvvu
  • 1 Mace Javitri
  • 2 Bay leaf
  • 2 Cloves
  • 2 Cardamom
  • 1 Cinnamon
  • 1 Black Stone / Rathi Povvu /Dagad Phool /kalpaasi

For the Biryani

  • 2 tsp Cooking Oil
  • 2 tbsp Ghee
  • Salt to taste
  • 3 nos Green Chillies
  • 1 cup Onion julienne
  • 2 cups Seera Samba Rice
  • 4 cups Water

Other Ingredients

  • 1/2 cup Milk
  • Few strands Saffron
  • 1 tsp Lemon Juice


Preparation before Making Biryani

  • Wash and cut the jackfruit into 1 inch pieces. Pressure cook with a pinch of salt and turmeric powder.
  • Once the pressure falls, drain the pieces and save the water.
  • Now marinate with the ingredients listed for marination for 30 to 40 mins
  • Wash and soak the rice for at least 20 to 30 mins.
  • Soak the saffron strands in warm milk.
  • Chop the onions, and slit the green chilies. Keep it aside.
  • Grind the green chilies, mint and coriander leaves together to a smooth paste

Making the Biryani

  • In a wide pan, heat oil and ghee, first, add all the whole spices and saute for a couple of minutes.
  • Then add the onions, green chilies and saute well.
  • After sauteeing for 5 mins on high, add the mint paste. Simmer and let this get cooked for 5 mins, keep stirring well. Add salt.
  • Next, add the jackfruit marinade along with all the ingredients. Combine well and simmer till the masala is nicely cooked. This will take about 5 to 7 mins.
  • When you notice the oil has come out on the sides, add the water and bring to a boil.
  • Next, add the drained rice and bring to a boil. When the water is almost evaporated, simmer and keep on another pan to do dum cooking.
  • When the rice is done, add the soaked milk along with saffron over the rice along with 1 tsp ghee and lemon juice.
  • Switch off and serve with raitha.
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