Jackfruit Biryani

Jackfruit Biryani

jackfruit biryani
Jackfruit Biryani (Kathal Biryani)

There are quite a few Indian regional cuisines that boast of vegetarian delicacies featuring raw jackfruit and one such culinary gem is Jackfruit Biryani or Kathal Biryani.

Tender raw jackfruit, called Panasakaya in Telugu and Kathal in Hindi, is an exotic vegetable in India and is considered as vegetarian meat because of its meat like texture and flavor. The tender jackfruit is used to prepare curries and biryani while the semi-ripe fruit is used to prepare chips. The fully ripe jackfruit is devoured as a fruit and is also used to prepare desserts. The seeds of the jackfruit are edible and usually boiled or roasted over hot coal and eaten.

Fresh tender jackfruit is available in our farmer’s market. Bought some recently and prepared Jackfruit Biryani over the weekend. This unusual yet exotic rice dish is a vegetarian’s delight. The chunks of marinated jackfruit are well cooked under dum until fork tender and literally melt in the mouth. Follow the recipe for Hyderabadi Chicken Dum Biryani and replace the chicken with boiled tender jackfruit pieces. Do not make this recipe without mint as it provides the freshness and aroma to the biryani. Serve the Jackfruit biryani with Korma and raita. Utterly delicious meal for that special occasion and one that is irresistible to both kids and adults alike!

Jackfruit Biryani

  Prepare time:
 Serves: 8

 Main Ingredients:

  •  raw jackfruit
  •   basmati rice


  •   Raw tender jackfruit pieces - 6 cups, cut into 1" pieces, washed and drained completely
  •   Onions - 2, large, finely sliced
  •   Coriander leaves - 2 tbsps, finely chopped
  •   Mint leaves - 2 tbsps, finely chopped
  •   Saffron - few strands
  •   Milk - 1/2 cup, luke warm
  •   Salt to taste
  •   Ghee - 1 tbsps
  •   Oil - 4 tbsps
  •   For marination:
  •   Yogurt - 3/4 cup (thick curd)
  •   Green chilies - 7-8, make a small slit in them
  •   Ginger garlic paste - 1 tbsp
  •   Red chili powder - 1 tbsp, adjust
  •   Turmeric powder - 1/4 tsp
  •   Coriander powder - 3/4 tbsp
  •   Coriander leaves - 1/2 cup, finely chopped
  •   Pudina - 1/2 cup (mint leaves)
  •   Lemon - 1
  •   Salt - 1 3/4 tsp
  •   Biryani masala, make powder:
  •   Cloves - 5
  •   Cinnamon stick - 1", dal chini chekka
  •   Cardamom - 3, elaichi
  •   Shah jeera - 1/2 tsp
  •   Black pepper corns - 10
  •   Ingredients to cook rice:
  •   Basmati rice - 4 cups
  •   Cloves - 6
  •   Cardamom - 3
  •   Cinnamon stick - 1"
  •   Bay leaves - 3
  •   Marathi mogga - 1
  •   Star anise - 1
  •   Mint leaves - few
  •   Oil - 1 tbsp
  •   Salt - 1 tbsp
  •   Water as required

Method for making Jackfruit Biryani

Boil tender jackfruit pieces in 6 cups of water, 1/2 tsp salt and 1/2 tsp turmeric powder. This should take approx 15-20 mts based on the size of the pieces. Do not over cook, the pieces should cook till soft. Drain.
Marinate the cooked tender jackfruit pieces with the ingredients called for 'marination' along with biryani masala powder. Keep aside for 1-2 hrs. While the jackfruit is marinating, work on the rest of the preparation. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
Add the saffron to the luke warm milk and combine well. Keep aside.
Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated jackfruit and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the jackfruit pieces. Reduce flame.
Spread half of the rice over the jackfruit layer, pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and a tbsp of mint leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and a tbsp of mint leaves pour remaining saffron milk over the rice.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and keep aside for 2 mts. Place an iron tawa on the stove and increase flame to high. Allow to heat for a mt . Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
After 10 mts, remove lid, mix gently and remove into a serving bowl. Serve warm with raita and korma.


  •   If you are rushed for time, you need not keep aside the marinated jackfruit pieces for 1-2 hours. Marinate for 15 mts at least.


One of the most flavorful and exotic rice dish among Jackfruit recipes is Jackfruit biryani aka Kathal ki biryani. In Andhra its popular as Panasa Biryani.
  • Manasa Murty

    Interesting..wonder if I will find raw jackfruit here…

    • Subhadra

      Try for young green jack fruit in asian groceries.

      • Manasa Murty

        Thanks Subhadra! I was thinking on the same lines..My korean market does carry frozen jackfruit too..

  • Sharada

    Can i use canned Jackfruit ?

    • Sailu | Indian Food

      Yes. But it lacks the flavor of fresh jackfruit.

  • Minu

    Great recipe, will definitely try.

  • Cms

    Tender Jackfruit you mean the jack fruit that weighs around 0.5 to 1 k.g , right? Since I tasted this in Barbeque nation, I had it in mind to try it at home. Thanks a lot for posting it.

    • Sailu | Indian Food

      Yes, its pretty heavy fruit.

  • srilu

    thank you so much for the recipe sailu, can u please blog jack fruit curry(panasa pottu kura) for us please.

  • az foodd

    i used to prepare biryani in my way. But after using this method food become more tasty.

  • Harini Hulla

    Sailu, What is marathi mogga? Equivalent name in english or description? Where to find it?

  • indiaandworldcuisine.blogspot

    Rightly said, mint is the real charmer in this pilaf…so good, the whole house smells aromatic when we open the lid, absolutely tempting 🙂

  • http://shopping.kitchensofindia.com/ Kitchens of India

    Thanks for uploading, such an inspiring recipe. I will try to make at home.

  • John-Mark

    It seems that there might be an error in your recipe as printed.

    In the ingredients list, under “For Marination”, the last item reads: “Salt – 1 3/4 salt”

    I would like to know if you had intended to type teaspoons or tablespoons (or even something else), as either would make quite a difference.


    • http://www.sailusfood.com Sailu

      Sorry for the typo. It is teaspoon.

  • Garima Tiwari

    Hi Sailu, love this recipe tried it multiple times but this time I want to follow your measurements exactly. Is this the baking cup or if you can give idea in grams?