Kathal ki Biryani (Jackfruit Biryani)

This recipe is extremely special for me because I belong to Lucknow and Biryanis, korma and Kaliyas are close to my heart. Being from such a beautiful city, I have always been surrounded by Mughlai delicacies such as Tikka, Gilawati, Kakori, Dori kebabs, Sheermal, Naan, Paratha, etc. I have heard stories about the various Nawabs calling Jackfruit as meat for Vegetarians. This love for Biryani will forever be alive within me. My Soul Food!


  • 500 gm Jackfruit (Boiled)
  • 200 gm Onions (Fried)
  • 20 gm Ginger Garlic Paste
  • 2 Stalks Cinnamon
  • 3 Cardamom
  • 3 Cloves
  • 150 gm Tomato Puree
  • 10 gm Red Chilli Powder
  • 10 gm Coriander Powder
  • 10 gm Turmeric Powder
  • 10 gm Garam Masala
  • 200 ml Yoghurt
  • 50 ml Saffron Milk
  • 50 gm Cashew nuts
  • 50 gm Raisins
  • 30 gm Coriander Leaves
  • 30 gm Mint Leaves
  • 300 gm Rice
  • 100 gm Ghee
  • 20 ml Kewra Water
  • Salt


Prep: 30 minutes
Cooking: 45 minutes

  1. Boil the cut pieces of jackfruit with salt and turmeric powder to avoid the stickiness and itchiness.
  2. Soak basmati rice for half an hour. Meanwhile, in a hot kadhai, heat oil and add the whole spices like cinnamon, cardamom and cloves. Add the ginger-garlic paste and sauté it for 5-7 minutes. Once cooked, add tomato puree followed by red chilli powder, coriander powder, salt and garam masala.
  3. Cook all of it nicely until it leaves oil on the sides of the kadhai. Now lower the flame and add whisked yoghurt. Once everything comes together, add the boiled jackfruit pieces and let it cook for 10-15 minutes.
  4. Now cook the rice using the draining method (boiling water and rice, later on draining out excess water once the rice is cooked). Do not forget to add little ghee and whole spice for aromatic rice.
  5. Once the jackfruit is cooked, In a kadhai, heat ghee and put in the jackfruit and layer it with rice on top. Put the cashew nuts, raisins, saffron milk, chopped coriander, chopped mint leaves, brown onions and kewra water.
  6. Seal the kadhai rim with either aluminium foil or a whole wheat dough and cover it with lid. Let it be on a medium-low flame for 15-20 minutes. This process is called as ‘Dum Dena’ or cooking it over low heat with the slow generated heat.
  7. Once you open it, a gush of aroma is going to fill your kitchen giving you the feel of royalty on a plate. Serve it with Raita. Enjoy!