Kathal Ki Biryani


Kathal Ki Biryani

Kathal Ki Biryani is an unusual biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice.This dum style biriyani is quite popular in the state of Kerala. This is very delicious to taste.
Prep Time 1 hour
Total Time 1 hour
Cuisine Kerala
Servings 3 people



  • Cut the jackfruit into small cubes and soak in salt water.
  • Wash the rice and soak in water and keep aside.
  • 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.
  • Slice the onion, chop the tomatoes, coriander and mint leaves.
  • Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside.
  • In the same oil, deep-fry half the onions till golden brown and crisp. Drain and place on absorbent paper and set aside.
  • Soak the saffron strands in water or in milk and keep aside.
  • Take three tablespoons of oil which has been used for frying the onions and jackfruit in a deep thick bottomed pan. Add shahi jeera and remaining green cardamoms, black cardamom and crushed cinnamon.
  • Add remaining onions and fry till golden brown.
  • 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 till the oil separates from the masala.
  • Add fried jackfruit and stir. Add yogurt, salt and coriander leaves and cook for 3-4 minutes.
  • Remove half of the cooked jackfruit in another bowl and keep aside for layering the Jackfruit biryani. Over the jackfruit that is left in the pan spread a layer of rice, fried onions, chopped coriander and chopped mint leaves.
  • On top of this rice layer spread the jack fruit that had been kept aside and repeat with a layer of rice, chopped coriander and chopped mint leaves.
  • Sprinkle saffron milk, garam masala powder, a few mint leaves on the layered jackfruit biryani.
  • Cover the pan with a lid and seal with chapatti dough and place on a dosa tava on a low flame and cook for 40-45 minutes.
  • Leave the kathal ki biryani to rest for 30-45 minutes before opening the seal.
  • Serve kathal ki biryani hot with onion raita.
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