Who said vegetarian biryani can’t be bold? This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors.
Be it my veg biryani or makhani paneer biryani, I have made and eaten my fair share of vegetarian biryanis over the years. But this Jackfruit Biryani holds a special place. There’s something about the way jackfruit soaks up spices that’s beautiful– it mimics the richness of meat but still feels light and fresh. And each bite is tender, juicy, and full of that deep biryani flavor we all love.
If you’ve never tried jackfruit before, this dish is a great place to start. Trust me, even the meat lovers at home go back for seconds. Pair it with a simple cucumber raita or my go-to tomato chutney, and you’ve got a plate that feels festive, comforting, and totally satisfying.
Jump to section: Kathal Biryani
Jackfruit Biryani Ingredients
You’ll need just a handful of pantry staples and some fresh jackfruit to bring this biryani to life:
- Main base: Raw jackfruit (kathal), basmati rice
- Whole spices: Bay leaves, cinnamon, cloves, cardamom, stone flower (patthar phool), shahi jeera
- Aromatics: Onion paste, ginger garlic paste, chopped green chillies, tomatoes
- Spice mix: Coriander powder, jeera powder, red chilli powder, Kashmiri chilli powder, biryani masala
- Binding & richness: Whisked curds (yogurt), cooking oil
Frequently Asked Questions
Use young, raw jackfruit (not ripe). It should be firm and pale in color with no strong fruity smell. Fresh or frozen both work.
It’s hearty, meaty (in texture), and soaks up spices beautifully. Think of it as a rich veg biryani with lots of depth.
Yes, as long as it’s young green jackfruit in brine or water. Drain and rinse well before using. Avoid sweet or ripe jackfruit.
Mild to medium. You can reduce the green chillies and red chilli powder if you prefer a gentler heat.
Richa’s Top Tips
- Prep the jackfruit properly: If using fresh jackfruit, oil your hands and knife before cutting to avoid the sticky sap. Or ask your vendor to cube it for you!
- Cook the jackfruit just right: You want it tender but not mushy. Add water in batches to control the cooking and avoid over-softening.
- Use good basmati rice: Aged basmati works best for that light, fluffy texture. Soak it for 30 minutes before cooking for even results.
- Don’t skip the biryani masala: It’s the flavor backbone! Shan biryani masala works beautifully, but feel free to use your favorite brand or a homemade blend.
Kathal Biryani Serving Ideas
Pair this Kathal Biryani with:
- A simple boondi raita or vegetable raita to cool down the spice.
- Onion raita – a creamy, underrated side that adds balance.
- A light and herby cold cucumber soup that serves as a refreshing starter before indulging in the biryani.
- A spiced Indian buttermilk flavored with mint, providing a soothing beverage option alongside the biryani.
- This green coriander chutney adds a herby and tangy note, perfect for those who enjoy a bit of extra zest.
Storage Tips
- Fridge: Store any leftover kathal biryani in an airtight container in the refrigerator. It stays good for up to 3 days.
- Reheating: To reheat, sprinkle a little water over the biryani and warm it on the stovetop or in the microwave until heated through. This keeps the rice from drying out.
- Freezing: You can also freeze portions for later. Let it thaw overnight in the fridge before reheating.
Customisation Ideas
- Swap the Jackfruit: Try the same recipe using soya chunks or paneer for a different texture while keeping it vegetarian.
- Amp up the Protein: Add boiled chickpeas or cooked black-eyed peas to sneak in extra protein.
- Spice Levels: Dial up the heat with more green chillies or a pinch of chilli flakes, or keep it mild for younger palates.
- Layer with Fried Onions: Top with crispy fried onions before serving for added crunch and flavor.
Kathal Biryani proves that you don’t need meat to experience biryani magic. The juicy, tender jackfruit chunks soak up all those beautiful spices and give you that satisfying, slow-cooked flavor that’s perfect for weekend feasts or festive spreads.Tried it out? I’d love to see your version! Tag me @my_foodstory on Instagram so I can share your biryani love with the world.
Watch Jackfruit Biryani Recipe Video
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Heat 2 tablespoons of oil in a large pan or cooking pot and fry half the jackfruit cubes on high for 2-3 minutes till they turn light golden. Transfer the fried jackfruit cubes on a plate and repeat the same for the rest of the jackfruit cubes.
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Heat the remaining ¼ cup of oil in the same pan, add all the whole spices, fry on low for 30 seconds till they sizzle and turn aromatic. add sliced onions and saute for 7-8 minutes on low till they are golden brown. Add ginger garlic paste, sprinkle 2 tablespoons of water to avoid burning and fry till they turn golden.
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Add the spice powders – coriander, jeera, biryani masala, red chilli, kashmiri chilli, salt, green chillies & tomatoes and saute for a minute so they mix well. Add ¼ cup water and cook on low heat till they get roasted well.
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Add whisked curds along with ¼ cup water and cook on low for 7-8 minutes till the oil floats on top.
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Add fried jackfruit cubes & saute for 1-2 minutes to mix them well. Add 1 ¾ cups of water and mix well.
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Cooking jackfruit using pressure cooker: transfer to a pressure cooker and bring it to 1 whistle on high heat. After the first whistle, turn the heat to low and bring to another whistle and turn off the heat. Let the cooker depressurise by itself. Transfer it back to the cooking pot.
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Cooking jackfruit using stove top method: Cook covered on low heat for 30 minutes till the jackfruit is cooked well. Keep stirring in between to ensure the masalas don’t stick to the bottom of the pan. Take it off the heat.
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For cooking biryani rice: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
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Heat a thick bottomed cast iron or any tawa till it becomes hot.
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Layering biryani:
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To the cooking pot with masala jackfruit, sprinkle coriander and mint leaves. Next, layer the rice & spread all over. Drizzle saffron mixed in water. Sprinkle birista onions and ghee all over the rice. Cover with a tight lid and place the cooking pot on the hot tawa and steam for 18-20 minutes. Take off the heat and let it rest for 30 minutes to 1 hour and serve.
Calories: 585kcal, Carbohydrates: 106g, Protein: 11g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 15mg, Sodium: 2208mg, Potassium: 882mg, Fiber: 7g, Sugar: 27g, Vitamin A: 867IU, Vitamin C: 30mg, Calcium: 133mg, Iron: 2mg
This article was researched and written by Harita Odedra.