Recipe for Kathal Biryani-A Royal Vegetarian Delight
Biryani has always been a symbol of celebration, comfort, and indulgence in Indian households. While chicken, mutton, and fish biryanis are well-loved, there exists a vegetarian gem that offers the same royal experience without meat – Kathal Biryani (Jackfruit Biryani). Kathal, or raw jackfruit, is often called the “vegetarian’s meat” because of its fibrous texture and ability to absorb flavors. When cooked in aromatic spices and layered with fragrant rice, it creates a biryani that is both wholesome and regal.
In this blog, we’ll take you through the origins, benefits, step-by-step preparation, and tips to make the perfect Kathal Biryani at home.
Why Choose Kathal Biryani?
1. Meat-like Texture: Kathal, when raw, has a firm and fibrous texture that closely mimics meat, making it perfect for biryani.
2. Nutritional Value: Rich in dietary fiber, vitamins (A, C, B-complex), and minerals like potassium and magnesium, kathal is a nourishing addition to your diet.
3. Low in Calories: Unlike heavy meat biryanis, kathal biryani is lighter and easy to digest.
4. Perfect for Vegetarians: For those who love biryani but don’t eat meat, this recipe brings the same indulgence.
5. Seasonal Special: Kathal is abundant in summer, and cooking biryani with it makes the best use of seasonal produce.
Ingredients for Kathal Biryani
For the Rice:
● 2 cups basmati rice
● 5 cups water
● 2 bay leaves
● 4 green cardamoms
● 1 black cardamom
● 4 cloves
● 1-inch cinnamon stick
● 1 teaspoon salt
For the Kathal Masala:
● 500 grams raw jackfruit (peeled and cut into cubes)
● 3 tablespoons oil or ghee
● 2 medium onions (thinly sliced)
● 2 medium tomatoes (chopped)
● 2 green chilies (slit)
● 2 teaspoons ginger-garlic paste
● ½ cup thick curd (whisked)
● ½ teaspoon turmeric powder
● 1 teaspoon red chili powder
● 1 teaspoon coriander powder
● 1 teaspoon cumin powder
● 1 teaspoon garam masala
● Salt to taste
● Fresh coriander leaves (chopped)
● Fresh mint leaves (chopped)
For Layering:
● 2 tablespoons ghee
● 1 pinch saffron soaked in 2 tablespoons warm milk (optional)
● Fried onions (optional, for garnish)
Step-by-Step Recipe for Kathal Biryani
Step 1: Preparing the Rice
1. Wash and soak the basmati rice in water for 30 minutes.
2. In a large pot, bring water to a boil, add whole spices (bay leaves, cardamoms, cloves, cinnamon), and salt.
3. Add the soaked rice and cook until it is 70% cooked. Drain and set aside.
Step 2: Prepping the Jackfruit
1. Grease your hands and knife with oil, as raw jackfruit can be sticky.
2. Peel and cut the jackfruit into medium cubes.
3. Boil the pieces with a little salt and turmeric for 5–6 minutes to soften slightly. Drain and keep aside.
Step 3: Making the Kathal Masala
1. Heat oil or ghee in a heavy-bottomed pan.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Fry until the raw smell disappears.
4. Add chopped tomatoes and cook until soft and mushy.
5. Stir in turmeric, red chili powder, coriander powder, and cumin powder. Cook the masala until oil separates.
6. Add the boiled kathal pieces and mix well to coat them with the masala.
7. Lower the flame and add whisked curd. Stir continuously to avoid curdling.
8. Sprinkle garam masala, add fresh coriander, and mint leaves. Cook for 5–6 minutes until the jackfruit is tender and flavorful.
Step 4: Layering the Biryani
1. In a heavy-bottomed handi or pan, spread a layer of cooked kathal masala.
2. Add a layer of half-cooked rice on top.
3. Sprinkle some mint, coriander, saffron milk, and fried onions.
4. Repeat with another layer of kathal masala and rice until everything is used.
5. Drizzle ghee on top for richness.
Step 5: Dum Cooking
1. Cover the handi with a tight lid. Seal the edges with dough if needed to trap steam.
2. Place it on low heat for 20–25 minutes (you can also place a heavy tawa underneath to prevent burning).
3. Let it rest for 10 minutes before opening the lid.
Serving Suggestions
● Serve Kathal Biryani hot with cooling accompaniments like cucumber raita, boondi raita, or plain curd.
● A side of mirchi ka salan or onion-tomato salad enhances the flavor.
● Papad and pickle on the side add crunch and tang.
Tips to Perfect Your Kathal Biryani
1. Choosing Jackfruit: Always use young, tender raw jackfruit for the best results. Overripe jackfruit is sweet and unsuitable for biryani.
2. Rice Quality: Long-grain basmati rice makes the biryani aromatic and fluffy.
3. Dum Process: Don’t skip dum cooking; it allows flavors to meld beautifully.
4. Oil or Ghee?: For an authentic taste, use ghee, but oil works well if you prefer lighter biryani.
5. Saffron Soak: Though optional, saffron milk adds richness and a royal touch.
Nutritional Benefits of Kathal Biryani
● High Fiber: Helps in digestion and keeps you fuller for longer.
● Low Glycemic Index: A great option for diabetics compared to meat-based biryanis.
● Vitamin-Rich: Provides Vitamin A for eye health and Vitamin C for immunity.
● Potassium Content: Helps regulate blood pressure.
● Plant-based Protein: Combined with curd and rice, it makes a wholesome protein-rich dish.
Why Kathal Biryani Deserves a Place on Your Table
Kathal Biryani is not just another vegetarian alternative; it is a culinary masterpiece in its own right. It brings together the robustness of traditional spices, the fragrance of long-grain rice, and the unique meaty bite of raw jackfruit. Whether you’re hosting a festive dinner, cooking for guests, or simply craving a royal vegetarian meal, Kathal Biryani is bound to win hearts.
It is a perfect example of how Indian cuisine transforms humble ingredients into dishes fit for royalty. Next time you spot fresh jackfruit in the market, don’t hesitate – bring it home and try this biryani. You’ll be surprised at how satisfying and delightful it can be.
