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Kathal Biryani

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Kathal Biryani

Kathal Biryani Recipe | वेज बिरयानी | Easy Jackfruit Vegetable Biryani Recipe | Chef Kunal Kapur

  • Serves 6
  • Medium



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

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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
Rose water – 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
  • Rose water – 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 – handful
  • Fried onion – handful
  • Dough – for sealing

Kathal Biryani



Lightly marinate the kathal with salt, chilli powder, turmeric, coriander powder, javitri elichi powder, ginger garlic paste and bhuna besan.


On a tawa heat oil and shallow fry them on both sides. It need not be cooked completely, but should get the brown colour. Remove and let it cool before use.


In a separate bowl mix all the ingredients under marination except for oil and onions. Keep it aside.


In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. Add the fried onions back to the pan along with 3tbsp of the strained oil.


Keep the remaining oil on the side. Add the marination to the onions and give a quick boil. Add the kathal and cook for 4 mins.


Separately boil water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chilli, and salt. Boil for 5 mins and then strain the spices and chilli. Add kewra and rose water. Now add the soaked and drained rice. Cook till rice is ¾th cooked. Strain the rice and retain the water.


Spread the strained rice over the veggies and drizzle dissolved saffron, 1 cup of strained water(from rice), 3tbsp of oil(from fried onions), mint leaves and fried onions. Using the dough and a lid seal the top of the vessel.


Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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