Kathal Biryani is a rich, aromatic, and flavorful rice dish where tender pieces of raw jackfruit (kathal) are marinated and cooked using the traditional dum method, layered with fragrant, long-grain basmati rice. The jackfruit, with its meaty and fibrous texture, beautifully absorbs the complex spices, making it a stunning centerpiece for a vegetarian feast. It’s a beloved dish, especially during the spring and summer months when jackfruit is in season, and is a staple in North Indian cuisine, often featured in wedding banquets and festive occasions.

Origin & Background

• Regional Roots: Kathal Biryani has its roots in the North Indian Mughlai cuisine, particularly in the Awadhi region (modern-day Lucknow, Uttar Pradesh). The Nawabs of Awadh were known for their lavish lifestyle and exquisite food. Since many of their courtiers were Hindu and vegetarian, the royal kitchens masterfully adapted the classic meat biryani using vegetables. The jackfruit, with its unique texture that mimics pulled meat when cooked, became the perfect vegetarian substitute.
• Cultural Significance: This dish is a testament to the ingenuity of Indian vegetarian cooking. It demonstrates how a humble, widely available fruit can be transformed into a regal delicacy using the same elaborate techniques and spices reserved for royal meat dishes. It is especially popular during the Hindu fasting period of Navratri and Sawan (Monsoon) months, when many people abstain from meat and onion/garlic.
• The “Dum” Cooking Method: The soul of a good biryani lies in the ‘Dum Pukht’ method. ‘Dum’ means ‘to breathe in’ and ‘Pukht’ means ‘to cook’. It is a slow-cooking process where the marinated jackfruit and par-cooked rice are layered in a heavy-bottomed pot, sealed with dough or a tight lid, and cooked over a very low flame. This allows the ingredients to steam in their own juices, ensuring every grain of rice is infused with the aroma and flavor of the spices.

Kathal Biryani (Indian Style) – Proper Recipe

This recipe guides you through creating an authentic, layered biryani with a perfect balance of flavors.

Prep Time: 30 mins

 Cook Time: 45 mins

Marination Time: 30 mins

Serves: 4

Ingredients:

For the Kathal (Jackfruit) Marination & Cooking:

• 500g raw, young jackfruit (kathal), cut into 1.5-inch pieces
• 1 cup thick yogurt (dahi)
• 1.5 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 3 tbsp oil or ghee
• 2 large onions, thinly sliced and fried until golden brown (birista)
• 2-3 green chilies, slit
• 1/4 cup chopped mint leaves (pudina)
• 1/4 cup chopped cilantro (dhaniya)

For the Rice:

• 2 cups aged basmati rice
• 4 cups water
• 1 bay leaf (tej patta)
• 4-5 green cardamom pods (choti elaichi)
• 1 black cardamom (badi elaichi)
• 1-inch cinnamon stick (dalchini)
• 4-5 cloves (laung)
• 1 star anise (optional)
• 1 tsp shahi jeera (caraway seeds) or regular cumin seeds
• Salt to taste

For Layering and Dum:

• A pinch of saffron strands (kesar), soaked in 2 tbsp warm milk
• 2 tbsp ghee (clarified butter)
• 2 tbsp fried onions (from above)
• 1 tbsp chopped mint and cilantro
• For sealing the pot: Wheat flour dough or a tight-fitting lid

Method:

Step 1: Prepare the Jackfruit

1. If using fresh jackfruit, peel it, remove the seeds, and cut into pieces. Rub oil on your hands and knife as it’s very sticky. Canned raw jackfruit (in brine) can also be used; just rinse and drain it well.
2. Boil the jackfruit pieces in salted water for 10-12 minutes until slightly tender. Drain and set aside.

Step 2: Marinate the Kathal

1. In a large bowl, take the boiled jackfruit pieces.
2. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt.
3. Mix well, ensuring each piece is coated. Let it marinate for at least 30 minutes.

Step 3: Cook the Kathal Gravy

1. In a heavy-bottomed pot or kadhai, heat 3 tbsp oil/ghee.
2. Add the marinated jackfruit along with the marinade. Cook on medium heat for 10-12 minutes, stirring occasionally, until the jackfruit is cooked through and the gravy thickens.
3. Add half of the fried onions, slit green chilies, mint, and cilantro. Mix well and cook for another 2 minutes. The gravy should be thick, not runny. Set aside.

Step 4: Par-cook the Rice

1. Wash the basmati rice and soak it in water for 20-30 minutes. Drain.
2. In a large pot, bring 4 cups of water to a rolling boil. Add all the whole spices (bay leaf, cardamoms, cinnamon, cloves, star anise, shahi jeera) and salt.
3. Add the drained rice and cook on high heat. Cook until the rice is 70% cooked (the grains should still have a firm bite in the center). This is crucial.
4. Immediately drain the rice completely and spread it on a plate to stop the cooking process.

Step 5: Layer the Biryani for Dum

1. In the same heavy-bottomed pot you used for the jackfruit (or a new one), start assembling.
2. First Layer: Spread half of the cooked kathal gravy evenly at the bottom.
3. Second Layer: Over this, spread half of the par-cooked rice evenly.
4. Drizzles: Drizzle half of the saffron milk, 1 tbsp ghee, and sprinkle some fried onions, mint, and cilantro.
5. Repeat: Repeat the layers with the remaining kathal gravy and then the remaining rice.
6. Final Toppings: Drizzle the remaining saffron milk, ghee, and top with the rest of the fried onions, mint, and cilantro.

Step 6: The Dum (Slow Cooking)

1. Seal the Pot: Cover the pot with a tight-fitting lid. If your lid isn’t tight, seal the edges with wheat flour dough to trap the steam.
2. Cook on Dum: Place the pot on a very low heat (tawa/griddle can be used under the pot to distribute heat evenly). Let it cook for 20-25 minutes.
3. Turn Off Heat: After 25 minutes, turn off the heat. DO NOT OPEN THE LID. Let the biryani rest for another 15 minutes. This resting period is essential for the flavors to settle.

Step 7: Serve

1. Open the lid just before serving. Gently fluff up the biryani from the sides with a fork, trying not to break the rice grains.
2. Serve hot with Mirchi Ka Salan, Boonde Ka Raita, or a simple onion and cucumber salad.

Enjoy your journey into the royal world of vegetarian Indian cooking!