Kathal Biryani Recipe | Easy Jackfruit Biryani Recipe | Chef Kunal Kapur Recipe | Lunch/Dinner

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 851.5K views Oct 30, 2020

How to make Veg Dum Biryani using Kathal or as we also call it Jackfruit gets easy with this recipe. Kathal is like vegetarian meat which is absolutely delicious when cooked on dum with the finest basmati rice. The aroma of an authentic vegetable dum biryani using kathal will excite everyone. Try this recipe at home.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For kathal

Kathal Chunks – 5cups
Salt
Chilli powder – 2tsp
Turmeric – ¾ tsp
Coriander powder – 1tbsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Bhuna besan – 3 tbsp
Oil – 4tbsp

For Jhol

Oil – 1 cup
Shahi Jeera – 2 tsp
Cardamom – 5no
Cinnamon stick – 1no
Onion sliced – 2½ cups
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Water – a dash
Turmeric – ¾ tsp
Chilli powder – 1tbsp
Coriander powder – 1½ tbsp
Curd – 1½ cups
Salt – to taste
Cardamom powder – ½ tsp
Mace (javitri) powder – ½ tsp
Kewra water – 1 tbsp
Rosewater – 1tbsp
Green chilli – 2 nos
Mint leaves – 1 cup

For Rice

Basmati rice – 3 cups
Water – 3 lts
Salt – handful
Green chilli – 1 no
Cardamom – 4-5 nos
Rosewater – 1 tbsp
Kewra water – ½ tbsp
Saffron (dissolved in 2tbsp milk) – a pinch
Water from Blanched Rice – 1 cup
Ghee/Leftover oil – 3 tbsp
Mint leaves – a handful
Fried onion – a handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Kathal Biryani Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.