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Tender, spiced raw jackfruit cooked with fragrant basmati rice in the traditional dum style. This vegetarian biryani is a showstopper, packed with rich Mughlai flavors and aromatic spices, offering a meaty texture without the meat.
For 4 servings
Preparation and Marination
Prepare Birista and Parboil Rice
Tender, spiced raw jackfruit cooked with fragrant basmati rice in the traditional dum style. This vegetarian biryani is a showstopper, packed with rich Mughlai flavors and aromatic spices, offering a meaty texture without the meat.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 667.39 calories per serving with 13.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Jackfruit Masala
Layer and Dum Cook the Biryani
Rest and Serve
You can add other vegetables like potatoes, carrots, or green peas along with the jackfruit. Add them to the masala after the onions and cook until tender.
For a richer, more royal texture, add a handful of fried cashews or almonds as a garnish along with the birista.
To make this biryani vegan, replace the curd with a plant-based yogurt (like coconut or cashew yogurt) and use oil instead of ghee.
Layer the biryani in a pressure cooker. Close the lid without the whistle/weight and cook on the lowest heat for 15 minutes.
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The fibrous, stringy texture of cooked raw jackfruit closely mimics that of pulled meat, making it a satisfying and wholesome plant-based alternative for vegetarians and vegans.
The blend of traditional Indian spices like turmeric, cloves, and cinnamon is packed with antioxidants and anti-inflammatory compounds that help strengthen the immune system.
One serving of Kathal Biryani (approximately 1.5 cups or 550g) contains around 620-680 calories. The calorie count can vary based on the amount of oil and ghee used.
Yes, Kathal Biryani can be a healthy meal in moderation. Raw jackfruit is rich in fiber, vitamins, and minerals. The dish provides a good balance of carbohydrates, protein, and fats. Using whole spices also adds antioxidant benefits. To make it healthier, you can reduce the amount of ghee and oil.
Absolutely. If you don't have a pressure cooker, you can boil the jackfruit pieces in a pot of salted water for about 20-25 minutes, or until they are tender enough to be pierced with a fork.
Long-grain, aged Basmati rice is the best choice for biryani. It has a wonderful aroma and the grains remain separate, long, and fluffy after cooking, which is characteristic of a good biryani.
A mushy biryani is usually caused by two things: overcooking the rice before layering (cooking it more than 70%), or having too much moisture in the jackfruit masala. Ensure your rice is just al dente and the masala is thick before you start layering.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
