Friday, 30 November 2012

Kathal Biryani...'Jack' the 'fruit'

Yes, I was one of those who couldn't see the purpose of a Veg waste of space in my food world...BUT when I heard enough people swear by Kathal Biryani , was finally brave enough to try it and so glad that I did :-)...hubz who is a passionate kathal hater went for second serving and then the third...guess these vegetarians do know what they are talking about!!

Kathal Biryani/Jackfruit Biryani

Cut Kathal/Jackfruit in even sized pieces and boil with salt + ginger till soft but not mushy. Strain and keep aside to cool. 

Lightly fry till golden brown the kathal from all sides in a non stick pan with a little oil.

Wash and soak the rice for about half an hour. Boil with green cardamom, cloves, bay leaf, cinnamon till about 2/3 done. Add a tablespoon of desi ghee at the end of boiling time.Strain and keep aside to cool.

Heat oil in a kadhai and crackle cloves, cinnamon and black cardamom. 

Add sliced onions(lots) and fry with a little sugar + salt till golden brown. 

Add garlic paste, ginger paste (twice the amount of garlic), green chilies paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, 3/4 cup of yoghurt and cook the masala till oil releases.

Add in the kathal, cover and allow the flavors to blend on a simmer for about 10 to 15 minutes.

Take a heavy bottom pan and smear the base with ghee . Place the kathal along with the gravy at the bottom, cover with boiled rice. 

Sprinkle saffron infused milk ,green chilies and ghee on top. 

Cover with a tight fitting lid and cook over low indirect heat (pan placed over tawa) or in an oven on for about half an hour, until it steams and it's done!


  1. Hi ... it would be great if you can post the amounts used in this recipe ... I am a vegan and I would love to try this ... but the amount of spices is not obvious to people like me who are clueless about Indian cooking ...thanks!