By Rajlakshmi
June 8, 2026
This kathal biryani is cooked with jackfruit and basmati rice and seasoned with whole spices such as cardamom, cumin, cinnamon, and peppercorns. This vegetarian delicacy, topped with crispy onion, saffron milk, and fried cashews.
500gm green jack fruit 1 ½ cup curd 2 tbsp ginger-garlic paste 1 tsp coriander powder ½ tsp garam masala ½ tsp Kashmiri red chilli powder 1 tbsp cilantro 1 tbsp mint 2 green chillies ½ tbsp lime juice ½ tsp salt 1 ½ cup basmati rice, soaked 1 bay leaf
1 star anise 4-5 whole green cardamoms 4 whole cloves 1 inch cinnamon stick 5-6 black peppercorns 1 tsp shahi jeera 1 ½ ginger, chopped 2 cups water ¾ tsp biryani masala ¼ tsp kewra water Roasted cashews, for garnish Fried onions, for garnish Saffron milk, as needed
Combine curd, ginger garlic paste, coriander powder, garam masala, Kashmiri red chilli powder, chopped cilantro and mint, chopped green chilli, lime juice and salt.
Add the jackfruit to the bowl and stir with your hands or a spatula until evenly covered with the marinade. Cover and refrigerate for 20-30 minutes.
Drain rice and set aside as well. Heat ghee in a pan over medium heat. Once heated, add the marinated jackfruit to the pan.
Cook for 5 to 6 minutes over medium heat until the jackfruit is somewhat cooked and the marinade's liquid has dried up.
Remove the pan from the heat and put it aside. In a deep pot, add oil, bay leaf, star anise, green cardamom, cloves, cinnamon stick, black peppercorns, and shahi jeera.
Sauté for a few minutes. Add the chopped garlic, ginger and green chillies. Cook for 30 seconds. Add jackfruit and toss it all together, and heat for 60 seconds.
Add the drained rice and gently combine with the seasonings and jackfruit. Add water, biryani masala, salt, chopped mint and kewra water.
Close the lid. Cook on high pressure for 5 minutes with the pressure valve sealed. Remove from heat and serve!