Raw Jackfruit Biryani (Kathal Biryani) Recipe – A Vegetarian Delight
Aromatic, flavorful, and rich in textures, Raw Jackfruit Biryani (also known as Kathal Biryani) is a delectable vegetarian alternative to the traditional meat-based biryanis. Made with young, tender jackfruit as the star ingredient, this biryani is a perfect blend of spiced, marinated jackfruit layered with fragrant basmati rice. The combination of whole spices, fried onions, and fresh herbs elevates this dish to something truly special. Whether you’re looking for a comforting weekend meal or a dish to impress guests, this Raw Jackfruit Biryani is sure to become a favorite!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal), chopped | 200 grams (small pieces) |
| Curd (Dahi/Yogurt) | 90 grams |
| Ginger Garlic Paste | 2 ½ tablespoons |
| Red Chilli Powder | ½ teaspoon |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Lemon Juice | 2 tablespoons |
| Salt | To taste |
| Basmati Rice | 2 cups |
| Sunflower Oil | 2 tablespoons |
| Onions | 3 medium-sized, finely sliced |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Cardamom Pods (Elaichi) | 2 pods |
| Cloves (Laung) | 2 whole cloves |
| Black Cardamom (Badi Elaichi) | 1 pod |
| Star Anise | 1 pod |
| Bay Leaves (Tej Patta) | 2 leaves |
| Fresh Coriander (Dhania) Leaves | A few sprigs, chopped |
| Fresh Mint (Pudina) Leaves | A few sprigs, chopped |
| Green Chillies | 3, slit |
| Ghee (Clarified Butter) | 1 tablespoon |
| Cashew Nuts | 10, toasted for garnish |
Instructions:
Preparing the Rice:
- Wash and Soak the Rice: Thoroughly wash the basmati rice under cold running water to remove excess starch. Soak the rice in water for about 20–30 minutes, then drain it.
- Cook the Rice: In a large saucepan, bring water to a boil. Add the soaked rice, a pinch of salt, and the whole spices (cinnamon stick, cardamom, cloves, black cardamom, star anise, and bay leaves). Cook the rice until it is 70% cooked (al dente). Drain the rice and set it aside.
Preparing the Jackfruit:
- Handling Raw Jackfruit: Raw jackfruit can be sticky due to the latex sap. To make the cutting process easier, grease your hands and knife with oil. Cut the jackfruit in half, discard the skin, and then chop it into 1-inch pieces.
- Prevent Discoloration: Soak the chopped jackfruit in a bowl of water with some salt to avoid discoloration.
- Pressure Cook the Jackfruit: Place the chopped jackfruit pieces in a pressure cooker with ¼ cup of water. Cook for 6 whistles on medium heat, then reduce the heat and cook for an additional 10 minutes. Turn off the heat and let the pressure release naturally. Drain the jackfruit pieces and set them aside to cool.
Marinating the Jackfruit:
- Marinate the Jackfruit: In a large mixing bowl, combine the boiled jackfruit pieces with yogurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, lemon juice, and salt. Stir gently to coat the jackfruit evenly. Set this aside for 15–20 minutes for the flavors to meld.
Frying the Onions:
- Fry the Onions: Heat sunflower oil in a pan over medium heat. Add the sliced onions and fry them until golden brown and crispy. This should take around 10–12 minutes. Once fried, remove the onions from the pan and drain them on absorbent paper. Set aside for later.
Assembling the Biryani:
- Prepare the Dum Layer: Heat ghee in a large, heavy-bottomed pan. Grease the pan lightly with ghee. Begin by layering some of the fried onions, coriander leaves, and mint leaves at the bottom of the pan.
- Add the Jackfruit Layer: Place the marinated jackfruit pieces evenly on top of the onion and herb layer.
- Add the Rice Layer: Carefully spread the partially cooked basmati rice over the jackfruit. Drizzle some ghee on top of the rice, and sprinkle the remaining fried onions, mint leaves, and coriander leaves over the top.
- Cooking the Biryani on Dum: Cover the pan tightly with aluminum foil or a lid to seal in the flavors. Place the pan on a low flame for 20 minutes to allow the flavors to infuse and the rice to cook fully.
Final Touches:
- Fluff the Biryani: After 20 minutes, remove the foil and gently fluff the rice from the sides to combine it with the jackfruit. Be careful not to break the rice grains.
- Garnish: Garnish with toasted cashew nuts and a few sprigs of fresh coriander for added color and texture.
Serving Suggestions:
- Serve your Raw Jackfruit Biryani with a side of Burani Raita (a cooling yogurt-based side dish) and Mirchi Ka Salan (a spicy chili curry) for a complete and satisfying meal.
- This biryani also pairs wonderfully with a chilled glass of sweet lassi or a spiced buttermilk for a refreshing touch.
Tips for the Perfect Raw Jackfruit Biryani:
- Choose tender raw jackfruit: When selecting raw jackfruit, look for tender pieces. The texture should resemble that of meat, making it an excellent meat substitute in this biryani.
- Soak the rice: Soaking the rice before cooking helps maintain its long grain and prevents it from becoming mushy.
- Adjust spice levels: The green chilies in this recipe add a mild heat, but you can adjust the spice level based on your preferences. If you prefer a milder biryani, reduce the number of green chilies or omit them altogether.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 6g |
| Carbohydrates | 50g |
| Fat | 10g |
| Fiber | 4g |
| Sugars | 5g |
| Sodium | 150mg |
| Cholesterol | 0mg |
Note: Nutritional values are estimates and may vary based on ingredient quality and portion sizes.
Conclusion:
This Raw Jackfruit Biryani (Kathal Biryani) is a must-try for vegetarians and biryani lovers alike! The unique flavor and texture of raw jackfruit pair beautifully with aromatic rice and the perfect blend of spices, making it a delightful, hearty meal. Whether served for a family dinner or a special occasion, this biryani will surely impress everyone at the table. Enjoy the goodness of raw jackfruit in every bite!
