Kathal Biryani : Eid Special

Kathal Biryani

Kathal Biryani or also can be called Jackfruit Biryani is a mildly spiced dum cooked biryani made with raw unripe jackfruit, also called as kathal in Hindi & Bengali. Gluten-free dish.


Kathal or Jackfruit600 g
Dried Plums20
Ghee50 g
Zeera2 g
Sliced Onions150 g
Strained Ginger Paste20 g
Strained Garlic Paste15 g
Yogurt200 g
Dhania Powder9 g
Kashmiri Deghi Mirch Powder6 g
Haldi Powder3 g
Vegetables Stock360 ml
Saltas required
Biryani Masala4.5 g
Lemon Juice 30 ml


Basmati Rice
(reserve in water for 30 minutes)
400 g
Saltas required
Lemon Juice 15 ml
Juliennes Ginger5 g
Thin strips of Green Chilliesas required
Saffron1 g
Milk30 ml

Bouquet Garni 

Chotti Elaichi6
Motti Elaichi2
Daalcheeni1 stick
Tej Patta1

Methods for Preparation


Rub your hands with oil before you begin to handle jackfruit, and thereafter at regular intervals. Then peel, cut into quarters, core, cut into 20 equal-sized cubes and seed. Heat oil in a kadhai, add jackfruit and deep fry over medium heat until lightly golden in color and cooked. Remove to absorbent paper to drain the excess fat. Remove pits from plums, replace them with almonds, and then place them in the cavities created by the removal of the seeds from the jackfruit. Put the yogurt in a bowl, add coriander, Deghi Mirch, and turmeric, and whisk to homogenize. 

Heat ghee in a handi or pan, add cumin, stir over medium heat until it begins to pop, add onions, saute until lightly golden in color, add the ginger and garlic pastes, and stir-fry until onions are golden. Remove pan from heat, stir in the yogurt mixture, stir-fry until specks of fat begin to appear on the surface, add stock and salt, bring to a boil, reduce to low heat and simmer for a couple of minutes. Now add the stuffed jackfruit and the biryani masala, stir, cover, and simmer for 2-3 minutes. Remove, add lemon juice, and adjust the seasoning. 


Crush saffron with pestle or back of spoon, reserve in 30ml or 2 Tbs of lukewarm water for 5 minutes and then make a paste. 

Bouquet Garni

Put all the ingredients in a mortar and pound with a pestle to break the spices, fold in a piece of muslin and secure with enough string for it to hang over the rim of the handi. 


Pre-heat to 350°F. To prepare the rice, boil 1.5 litres of water in a pan, add bouquet garni and salt, stir, add rice, bring to a boil, reduce to medium heat, add lemon juice and continue to boil, stirring occasionally, until nine-tenths cooked. Drain and discard the bouquet garni. 

Assemble to serve

Put one-third of the rice in a handi, arrange half of the jackfruit and a third of the gravy on top, and evenly spread half the ginger juliennes, green chillies and saffron on the jackfruit. Spread another one-third of the rice, arrange the remaining jackfruit and another third of the gravy on top, and evenly spread the remaining ginger juliennes, green chillies and saffron. Spread the remaining rice, pour on the remaining gravy, place a moist cloth on top, cover with lid and seal with atta dough. Now cook until steam starts seeping out of the dough. Remove. 

Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, remove the lid, and serve from the handi.

Cuisine from Imitiaz Qureshi.


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