Quick Kathal Biryani Recipe – Jackfruit Biryani: extremely easy and quick method to make fingerlicking kathal biryani (jackfruit biryani) using a pressure cooker. You can use raw kathal/jackfruit or canned jackfruit to make this biryani. Stays in the fridge for 2-3 days.
Kathal Biryani, also known as Jackfruit Biryani, is definitely one recipe that you HAVE to try in summer, we crave all summer that’s when we get fresh kathal/jackfruit in India.
What is Kathal Biryani – Jackfruit Biryani?
It’s a perfect combination of meaty kathal with long grain and fragrant basmati rice, mild Indian spices (cinnamon, clove, cardamom) and a mix of masala (detailed below).
This is a ‘Mughlai’ version of the biryani.
Summer is the most productive season in India in terms of fresh produce, like mango, kathal (jackfruit), lychee, potatoes, squash and tons of other fruits and veggies.
And if you are a jackfruit lover, THIS is one recipe You Cannot Miss !!!
Kathal Biryani Recipe – Jackfruit Biryani – Raw Kathal Biryani
Kathal Biryani – Jackfruit Biryani Ingredients
- Kathal (Jackfruit) – best when using raw kathal/jackfruit but you can use canned kathal too.
- Basmati Rice – preferred
- Ginger + Garlic Paste
- Yogurt – I’m using a vegan version but any plain thick yogurt will do.
How to Make Quick Kathal Biryani Recipe :
The process is extremely simple and instead of doing the regular biryani layering, we are simply using a pressure cooker to make our Biryani.
This saves soooooo much more time and the steam cooking distribute the flavors evenly. So you need to:
- Saute the Onions with ginger + garlic paste.
- Add the biryani masala / spices
- Add raw jackfruit and saute (till softened).
- Add yogurt and make a thick gravy.
- Add and saute rice.
- Saute everything and steam (pressure cook 4 whistles).
Once the Kathal Biryani is made, just wait for 5-6 minutes and let the pressure cooker come to a normal temperature.
Then you just release the steam and fluff the rice a little.
Fluffing the rise always helps to loosen the rice and to remove any extra steam.
This makes the rice easier to serve, also helps prevent breaking the rice.
Whenever this biryani is made, I always and I mean always make some extra for next day or even office lunch.
Infact, most of the biryani’s tastes even better the next day as it helps the rice absorbs the flavor further.
Tips on Clump Free Biryani:
- If reheating the biryani, always sprinkle some water on top before reheating.
- This helps the rice absorb the water while the reheating process and fluff up.
- Also, always reheat the biryani in oven or microwave. Reheating in a pan further breaks the rice and makes the biryani mushy.
Tried Our Recipe – AWESOME!!!
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- 1 Cup Jackfruit * check notes
- 3 Cups Basmati Rice - you can use any
- 4 Medium Onions - thinly chopped
- 2 Tbsp Ginger + Garlic paste
- 4 Tbsp Yogurt
- 3 Cups Water - to make the biryani
- 6 Tbsp Olive Oil - use any light oil
- 3 Bay Leaf (tej patta)
- 5 Whole Black Pepper (sabut kali mirch)
- 1 Tsp Garam Masala
- 2 Tbsp Biryani Masala - use store bought or homemade
- 1 Tsp Red Chili Powder
- 2 Tsp Salt - use as per taste
- 1 Tbsp Cilantro Leaves - thinly chopped
- 1 Tbsp Mint Leaves - thinly chopped
- Heat 4tbsp oil in a large pressure cooker and add bay leaf + black pepper.
- Add thinly chopped onions and saute for a minute.
- Add ginger+garlic paste and saute till onions are dark golden brown (medium heat 2 minutes).
- Add red chili powder + salt and saute once.
- Now, add jackfruit/kathal and saute for a minute.
- Cover lightly and let this cook over medium heat for 3 minutes (saute every minute to prevent burning).
- Add biryani masala, garam masala, yogurt to the pressure cooker and mix everything.
- Cover and let it cook for another 3 minutes (this step helps jackfruit absorb all the flavors and soften).
- Now, finally add the rice and saute once to mix everything evenly (don't over mix rice as it will break the basmati rice).
- Let this cook over low heat for 3 minutes (saute every minute to prevent burning).
- Now add water and pressure cook on high till 3-4 whistles.
- Turn off the heat and let the pressure cooker cool (you can shift the pressure cooker to a cold slab or stove).
- Once the pressure cooker is at normal temperature and all the steam is out (you can lift the pressure cooker whistle to release any remaining steam), open the lid carefully.
- Fluff the kathal biryani and let it cool for 2 minutes.
- Transfer to serving dish and decorate with chopped cilantro-mint mix.
- Serve hot with green chutney or chilled raita (Indian yogurt dip).
Amount Per Serving: Calories: 589Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 17mgSodium: 1000mgCarbohydrates: 70gFiber: 4gSugar: 13gProtein: 12g