Dilli Kathal Biryani
The vegetarian answer to mutton biryani using tender raw jackfruit.
About this dish
Commonly known as the 'Vegetarian Mutton Biryani,' Kathal (Jackfruit) Biryani is a staple in Kayastha and Punjabi households across Delhi. The fibrous texture of raw jackfruit mimics the mouthfeel of meat, absorbing the complex spices of a traditional Nizami-style biryani. It is particularly popular during the summer months when jackfruit is in season and served as a centerpiece for Sunday brunches.
Ingredients
For the Kathal (Jackfruit)
- 500g Raw jackfruit, peeled and cut into 1.5-inch cubes
- 1/2 cup Oil for deep frying
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
The Marinade
- 1 cup Thick yogurt, beaten
- 2 tbsp Ginger-garlic paste
- 1 tsp Red chili powder (Deghi mirch)
- 1 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 1/4 cup Fresh mint leaves, torn
- 1/2 cup Fried onions (Birista)
The Rice and Assembly
- 1.5 cups Basmati rice, 70% cooked
- 2 tbsp Ghee
- 4 Cloves
- 2 Bay leaves
- 1/2 cup Milk with a pinch of saffron
- 1 tsp Kewra water
Method
- 1
Prepping the Jackfruit
Grease your hands and knife with oil to prevent the sticky latex of the jackfruit from sticking. Peel and cut the jackfruit into cubes. Boil the cubes in salted water with turmeric for 10 minutes until they are 50% cooked (fork-tender but not mushy).
- 2
Crisping the Kathal
Drain the boiled jackfruit and pat dry. Deep fry the cubes in hot oil until the edges turn golden brown and crispy. This step is vital as it prevents the jackfruit from disintegrating during the long dum cooking process.
- 3
Marinating the 'Meat'
In a bowl, mix the fried jackfruit with yogurt, ginger-garlic paste, chili powder, coriander powder, garam masala, half the mint, and half the fried onions. Let this sit for 30 minutes. The acidity in the yogurt tenderizes the fibrous jackfruit further.
- 4
Cooking the Gravy Base
In a heavy pot, heat 2 tbsp of the oil used for frying. Add cloves and bay leaves. Pour in the marinated jackfruit mixture and cook on medium heat for 5-7 minutes until the oil starts to separate from the yogurt base (bhuna stage).
- 5
Rice Preparation
Parboil the rice in plenty of salted water with whole spices until it has a slight 'bite' (70% cooked). Drain and set aside. The rice should not be fully soft as it will steam further in the pot.
- 6
Layering the Biryani
On top of the cooked jackfruit gravy, spread a layer of parboiled rice. Sprinkle the remaining fried onions, mint leaves, and coriander. Drizzle the saffron-milk and kewra water over the rice for that distinct Delhi aroma.
- 7
Sealing the Pot
Place a heavy lid on the pot and seal the edges with a dough strip (Atta) to trap the steam. Alternatively, use a double layer of aluminum foil before placing the lid. This 'Dum' method ensures all flavors are locked in.
- 8
The Slow Cook
Place the pot on a heavy iron griddle (tawa) over low heat. Cook for 20-25 minutes. The indirect heat prevents the bottom layer of jackfruit from burning while the rice absorbs all the spice-laden steam.
- 9
The Reveal
Turn off the heat and let the biryani rest for 10 minutes before opening. When you open the seal, the aroma should be intoxicating. Use a flat ladle to scoop from the bottom, ensuring each serving has both spicy jackfruit and fragrant rice.
Notes & variations
- Use canned 'green jackfruit' in brine if fresh is unavailable, but rinse thoroughly.
- Deep frying the jackfruit is non-negotiable for the correct 'meaty' texture.
- Adjust green chilies in the marinade if you prefer a spicier biryani.
- Store leftovers in the fridge for up to 2 days; the flavors actually deepen over time.
Serve with
Serve with a side of spicy Salan (peanut-based gravy) or a cooling cucumber raita.
Cook's note
Ensure the jackfruit cubes are large; small pieces will get lost in the rice and turn into a paste.