Jackfruit Biryani | Kathal Biryani | Panasakaya Biryani
A unique meat-free alternative to traditional biryani, Jackfruit Biryani or Kathal Biryani deliciously combines raw jackfruit, Basmati rice and spices. Known as Panasakaya Biryani in Andhra, the distinctive amalgamation of aromas and textures makes this dish immensely appetizing. Serve with raita and savor on a lazy weekend with the family.
All About Jackfruit Biryani
I stumbled upon the beauty called jackfruit biryani a few years ago, and though that was touted as a meat-free version of biryani, I was even more surprised to find that the flavors and textures were so utterly delectable that it can be called a delectable attention-worthy main dish in its own right, and not just a meat-free variant. In fact, I’ve had several meat-eaters admit that this jackfruit biryani is just as delicious and enjoyable by the same token, without being compared to a classic chicken biryani or mutton biryani dish.
With this in mind for this recipe, raw jackfruit chunks are marinated in spices and mint leaves, pressure-cooked/ steamed and cooked till they are fork-tender. Next, these are added to fragrant cooked basmati rice in layers, along with saffron-infused milk and rose water, and caramelized onions, and then this arrangement is covered with aluminium foil and allowed to cook further in a dum arrangement so all the flavours and aromas can mingle together to create a mouth-watering dish. By all means, pair this dish with a quick Burani raita, korma or mirch ka salan and relish to make your weekend perfect!
Is Jackfruit a Worthy Superfood?
Jackfruit is one of the least recognized superfoods, what with its unparalleled fiber content and high nutrient value to begin with. As a matter of fact, with a surprisingly low-calorie content (A cup of raw jackfruit slices contains only 155 calories, with 8 grams of protein and 2.6 grams of fiber), jackfruit is a rich source of protein and fiber. Not to mention that researchers have deemed jackfruit a great food choice for weight loss , aside from prevention and management of conditions like diabetes and heart diseases.
What is more, jackfruit is very versatile, in the sense that depending on where you are from, it can be utilized in different ways. While raw jackfruit is a common favourite in North Indian and South Indian kitchens alike in the form of koftas, stir-fries and curry preparations, the ripe fruit is relished for its aromatic and flavourful flesh. Markedly, even the seeds are dried and included in stir-fries and other preparations for their nutrient value and protein content.
Furthermore, raw jackfruit flour – a favoured form of carbohydrates in Kerala – has begun to be recognized by other cultures for its preventive properties and nutrition. In fact, several homecooks and professional bakers even have begun to experiment with it and begun to realize its potential in healthier, wholesome food options.
How To Find & Prep Jackruit?
If you’re based in India or South East Asian countries, finding jackfruit is an easy task. For that reason, look in local vegetable markets/ grocery store aisles or ask your vegetable vendor – most of these places offer fresh sliced/ chopped raw jackfruit as well. However, for those based abroad, fret not – look for fresh/ canned raw jackfruit options in Asian supermarkets or vegan specialty stores.
All things considered, if you plan to cut the fresh raw jackfruit on your own, you need to take a few cues from your grandmother! First and foremost, grease your palms and a sharp knife amply with oil or butter so that the extremely sticky natural sap from the fruit does not bother you. More importantly, to prevent oxidation of the cut raw jackfruit slices, sprinkle salt water or lemon juice as soon as you cut them.
Looking for more options for jackfruit flour?
Try my Eggless Jackfruit Ragi Brownies for a decadent yet healthy dessert option!
Wish to try more rice-based recipes? Try:
Nasi Goreng with Black Rice & Chickpeas
Healthy Aloo Bhat/ Spicy Potato Rice for more easy healthy meal ideas!
RECIPE: JACKFRUIT BIRYANI | KATHAL BIRYANI
Serves 5
Preparation Time: 30 minutes, Cook Time: 40 minutes, Standing Time: 10 minutes
Total Time: 80 minutes
INGREDIENTS
FOR MARINATION
- 250 grams Raw jackfruit/ kathal, cut in small chunks
- 1 tomato, chopped
- 3-4 green chillies, slit length-wise
- ¼ cup mint/ pudina leaves, washed
- 2 tbsp ginger garlic paste
- 100 grams yogurt or dahi (can be substituted with kefir or cashew cream for vegan version)
- a tsp red chilli powder
- ½ tsp turmeric powder
- 1 teaspoon garam masala
- 3/4 tbsp lemon juice
- 1 tsp salt
- 1.5 tbsp oil
FOR BIRYANI RICE
- 2 cups Basmati Rice
- 2 strands mace/ javitri
- 3-4 cardamom/ elaichi
- 3-4 cloves/ laung
- 2-3 bay leaves/ tejpatta
- 1 inch cinnamon stick / dalchini
- Water, as instructed on rice label
- Salt, to taste
FOR ASSEMBLING
- 2 onions, thinly sliced
- 1/2 tbsp oil
- 1 tbsp ghee or clarified butter
- 10-15 strands saffron/ kesar
- 2.5 tbsp milk (omit for vegan version)
- 1 tsp rose water (optional)
- 8 cashewnuts, toasted
- 6-8 pista nuts, toasted
- Aluminium foil or a towel
INSTRUCTIONS
For Jackfruit Preparation
First, cook the jackfruit slices with a pinch of salt and ¼ cup water in a pressure cooker for 6 whistles. Alternately, you could boil the pieces in a pot for about 20 minutes, stirring them once in a while until they are tender. Drain any remaining water at this instant and allow to cool.
Meanwhile, marinate the cooked jackfruit pieces in a bowl using ingredients mentioned above except tomato, namely yogurt, chillies, mint leaves, ginger garlic paste, red chilli powder, turmeric, garam masala, lemon juice and salt. Set aside for 5-10 minutes.
Next, heat oil in a pan and fry the marinated jackfruit pieces with chopped tomato until they are golden brown and you see a gravy forming. Set aside.
For Rice
Firstly, wash and soak the basmati rice for 10 minutes. Later, drain the water and set aside.
Meanwhile, set water in a pot or rice cooker to boil. Add mace, cardamom, cloves, bay leaves, cinnamon stick and soaked rice and cook until the grains are about 3/4th cooked. Drain the water and set the partially cooked rice aside.
Assembling Jackfruit Biryani
Heat oil in a pan and fry the sliced onions until they look sufficiently caramelized and golden brown. Drain oil and set aside.
Meanwhile, soak saffron strands in milk and rose water.
In a thick-bottomed pot, spread the first layer of rice along with some of the jackfruit gravy and some of the caramelized onions. Sprinkle some ghee.
Next, spread a second layer of rice. Add some more of the jackfruit gravy and onions after that.
Repeat the same steps in like fashion until all of the rice and jackfruit gravy has been used. Pour the saffron-infused milk thereafter. Next, spread some fried onions and toasted nuts. Lastly, drizzle the ghee on top.
Now, heat a tawa or griddle on medium flame on the stovetop.
Subsequently, cover the pot with aluminium foil or a moist towel or napkin for a dum arrangement. Take care to not let the towel touch the surface of the biryani at this point. Lastly, place a heavy lid or plate on top of this and place the pot onto the heated griddle.
At this point, allow to cook for 25 minutes on a low flame.
Finally, remove from flame and allow the dish to stand for 10 minutes.
Last but not the least, serve while hot with raita, korma, salan, pickle or papad.
I’d love to hear how this recipe turned out for you, if you tried it. Do post a pic on Instagram and tag #fitfoodiediary in the picture!
JACKFRUIT BIRYANI | KATHAL BIRYANI
Ingredients
FOR MARINATION
- 250 grams Raw jackfruit/ kathal
cut in small chunks
- 1 tomato chopped
- 3-4 green chillies, slit length-wise
- 1/4 cup mint/ pudina leaves washed
- 2 tbsp ginger garlic paste
- 100 grams yogurt or dahi (can be substituted with kefir or cashew cream for vegan version)
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 3/4 tbsp lemon juice
- 1 tsp salt
- 1.5 tbsp oil
FOR BIRYANI RICE
- 2 cups Basmati Rice
- 2 strands mace/ javitri
- 3-4 cardamom/ elaichi
- 3-4 cloves/ laung
- 2-3 bay leaves/ tejpatta
- 1 inch cinnamon stick / dalchini
- Water as instructed on rice label
- Salt, to taste
FOR ASSEMBLING
- 2 onions thinly sliced
- 1/2 tbsp oil
- 1 tbsp ghee or clarified butter
- 10-15 strands saffron/ kesar
- 2.5 tbsp milk (omit for vegan version)
- 1 tsp rose water (optional)
- 8 cashewnuts toasted
- 6-8 pista nuts toasted
- Aluminium foil or a towel for covering the dish
Instructions
For Jackfruit Preparation
- First, cook the jackfruit slices with a pinch of salt and ¼ cup water in a pressure cooker for 6 whistles. Alternately, you could boil the pieces in a pot for about 20 minutes, until they are tender. Drain any remaining water and allow to cool.
- Marinate the cooked jackfruit pieces in a bowl using ingredients mentioned above except tomato, namely yogurt, chillies, mint leaves, ginger garlic paste, red chilli powder, turmeric, garam masala, lemon juice and salt. Set aside for 5-10 minutes.
- Next, heat oil in a pan and fry the marinated jackfruit pieces with chopped tomato until they are golden brown and you see a gravy forming. Set aside
For Rice
- First, wash and soak the basmati rice for 10 minutes. Later, drain the water and set aside.
- Meanwhile, set water in a pot or rice cooker to boil. Add mace, cardamom, cloves, bay leaves, cinnamon stick and soaked rice and cook until the grains are about 3/4th cooked. Drain the water and set the partially cooked rice aside.
Assembling Jackfruit Biryani
- Heat oil in a pan and fry the sliced onions until they look sufficiently caramelized and golden brown. Drain oil and set aside.
- Meanwhile, soak saffron strands in milk and rose water
- In a thick-bottomed pot, spread the first layer of rice along with some of the jackfruit gravy and some of the caramelized onions. Sprinkle some ghee.
- Next, spread a second layer of rice. Add some more of the jackfruit gravy and onions.
- Repeat the same steps until all of the rice and jackfruit gravy has been used. Pour the saffron-infused milk. Next, spread some fried onions and toasted nuts. Lastly, drizzle the ghee on top.
- Now, heat a tawa or griddle on medium flame on the stovetop.
- Subsequently, cover the pot with aluminium foil or a moist towel or napkin for a dum arrangement. Take care to not let the towel touch the surface of the biryani. Lastly, place a heavy lid or plate on top of this and place the pot onto the heated griddle.
- Allow to cook for 25 minutes on a low flame.
- Finally, remove from flame and allow the dish to stand for 10 minutes.
- Serve while hot with raita, korma, salan, pickle or papad.
I'd love to hear how this recipe turned out for you, if you tried it. Do post a pic on Instagram and tag #fitfoodiediary in the picture!
Notes
For Vegan version, substitute milk with cashew cream or coconut cream and ghee with coconut oil.
If you have allergy to nuts, avoid garnish with toasted cashews and pista nuts.
