Kathal/Raw Jackfruit Biryani

8 8
35 min

Made this Meatless Kathal Biryani & served it to kids as chicken biryani! They totally loved it & kept looking for chicken pieces!!😂


Jackfruit/Kathal is one of my favorite summer vegetable. During our summer vacation at our grandparents home in India, we use to enjoy Kathal in every form. Kathal subji, kathal achar, kathal vinegar & ripe kathal seeds aka koya 😍 You name it we had it!


My Kathal Biryani is one pot quick meal that you can whip up for a weeknight dinner or for a party dish! This quick version in IP makes it a great weekday meal, ready under 30 mins. And Trust me you won’t miss the meat! For this recipe, I used raw canned jackfruit since the fresh raw ones in CA always taste sweet.


Fun fact-Jackfruit is the largest tree-borne fruit in the world, weighing up to 40 pounds or more. You can hang on the jackfruit like a swing & it won’t break! Done that!🥰 It is high in fiber, great for gut health, good cholesterol, helps you beat diabetes, helps & prevent colon cancer.

Kathal/Raw Jackfruit Biryani

Recipe details

  • 8  8
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • Ingredients
  • 2 cups long grain Basmati rice
  • 2 cans of green Raw Jackfruit/Kathal
  • 1 cup peas
  • 1/2 cup celery chopped
  • 3 Tbsp Ghee/Clarified butter
  • 1 Tbsp mustard oil (optional)
  • 2 thinly sliced red Onions
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 3 Green Chillies chopped
  • 2 Bay leaves
  • 3 green Cardamom
  • 2 Brown cardamom (badi eliachi)
  • 4 whole Cloves
  • 1 tsp Whole Black Peppercorns
  • 1 2” Cinnamon Stick
  • 2 Star anise
  • 1-1/2 tsp Red Chilli powder
  • 1 tbsp Coriander Powder (Dhania)
  • 1 tsp turmeric powder
  • 1 tbsp Shan veg biryani masala
  • 2 tsp Salt or to taste
  • 2 cups of water to cook
  • Few Saffron strands soaked in 1 Tbsp of milk

Instructions


Directions:
Rinse & soak rice in 2 cups of water for 15 mins then drain & keep it aside.
Drain jackfruit & Cut them in small pieces.
Set the Instant Pot on Sauté mode and heat the oil and ghee. Add sliced onions and cook until the onions are lightly caramelized.
Add cumin seeds, bay leaf, star anise, both cardamoms, cloves, black peppers, green chilies and bay leaves. Cook for 20 seconds.
Add all the jackfruit, peas or any other vegetables you like. Mix well. Press cancel & add 2 Tbsp of water, scrape any veggies stuck to the pot & mix well.
Add ginger, garlic, turmeric, red chili powder, Shan biryani masala, and salt. Mix well.
Add the drained rice & 2 cups of water. Stir & taste the water for salt. Adjust salt if needed.
Close the Instant Pot with pressure valve turned to sealing. Pressure Cook on low-pressure for 5 minutes. Once it’s done, Quick release the pressure & open the IP.
Sprinkle the saffron milk. Stir gently.
Garnish with caramelized onions, roasted cashews and cilantro. Serve hot with Raita and pickle.

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