Jackfruit Biryani or Kathal ka Pulao

This is a delightfully jackfruit biryani or pulao that has a meat like texture but is completely vegetarian.

Course Main Course

Cuisine Indian, North Indian/ UP

Keyword jackfruit biryani, jackfruit pulao, kathal biryani

recipe jackfruit biryani

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 377kcal

Wash 2 cups basmati rice and soak in water for 30 minutes. Bring water to a boil for preparing basmati rice.
Add salt to it. When it comes to a rolling boil, add soaked rice along with all the whole spices and oil and let it cook for about 8 minutes or till it is half cooked.
It should not be completely cooked. Drain and keep aside.

Saute jackfruit pieces in a skillet in 2 tbsp. oil after sprinkling salt on it, till it is nicely browned.
Normally takes about 10 minutes on low flame. You want the jackfruit to be half cooked.
In case using canned jackfruit, saute in 2 tbsp. oil till golden browned.
Now pressure cook it for 1 whistle or cook covered in a pan after adding 1 cup water to cook the jackfruit till it is soft. This step is only for raw jackfruit not canned.

Add 1 tsp. mustard oil or olive oil along with 1 tsp. salt to the cut jackfruit pieces.
Preheat air fryer at 160C or 320F for about 5 minutes.
Lay the jackfruit pieces in one layer.
Air fry at 160C or 320F for about 8-10 minutes till the pieces are lightly browned and half cooked. Keep aside.
If using canned jackfruit, drain the pieces and only apply a bit of oil for browning. No need to add extra salt.
Air fry at 160C or 320F for about 6-8 minutes.
Now pressure cook it for 1 whistle or cook covered in a pan after adding 1 cup water to cook the jackfruit till it is soft.

In a pan, heat 1 tbsp. mustard oil or ghee. Add a bay leaf, one cinnamon stick, some peppercorn and 3 cloves.
Now, add in the chopped onions, chopped chillies, ginger-garlic paste and saute till all are nicely browned.
Add in the tomatoes, whipped yogurt and the spice powders. Fry till mushy. Add the cooked jackfruit pieces.
Cook for about 5 minutes on low flame till the curry becomes thick. Taste and adjust salt and spices.

Add the half-cooked rice on top of this curried jackfruit.
Add 2 tsp.oil/ghee on top along with chopped cilantro.
Cover and cook on low flame for about 10 minutes so that the flavours assimilate.
Mix well and serve hot kathal biryani or jackfruit biryani with raita for a lavish meal.
Storage: This keeps well in the fridge for 2-3 days in air tight container. It tastes better after keeping for a few hours as jackfruit pieces become more flavorful.

You can add a few mint leaves and also fried onions to the half-cooked rice at the time of assembling to make this dish even closer to the non-veg biryani.
Dairy eaters can use Greek yogurt and ghee in place of oil and cashew yogurt.
You can use canned jackfruit in this recipe. Makes it easier and mess free. Drain the pieces well and dry them before air frying.
You can use any brand vegetable biryani spice mix in the recipe. In case you can't find it, use garam masala.
Adjust the spice as per taste. Skip the green chillies if you like your biryani milder.
You can add some cashew powder or paste to the jackfruit pieces when they are simmering for a richer taste.