Thursday, July 14, 2011

Raw Jackfruit Biryani (Kadgi Biryani/ Kathal Biryani) - 1.0

Recently, I bought a small bag of precooked raw jackfruit (young and tender) on a whim from the Indian grocery store and made an impromptu Biryani out of it. My husband loves the meaty texture of jackfruit and I love jackfruit in any form! I added lot of ingredients to the precooked jackfruit as a marinade which took the jackfruit taste few notches up.

This recipe is inspired from our cousin's wife's Chicken Biryani recipe which I will be posting soon. Taking inspiration from her I added little bit of tenderiser powder to soften the jackfruit pieces, not required for vegetables as much for meat, the flavour was nice, succulent and soft. Instead of layering the rice and gravy curry, I mixed them to mingle the delicate flavours and we both liked the change. Not to mention, Mace and Nutmeg add the extra zing which every Biryani dish requires. This is a good Biryani for vegetarians who do not eat meat yet wish to relish the flavour of Biryani.

~ Kadgi Biryani ~
Preparation time: 15 minutes
Cooking time: 30 mnts (rice) + 30 mnts (assembly)

Onions (sliced) - 2 cups
Bay leaf - 2
Tomatoes (chopped) - 1/2 cup
Nutmeg (grated) - 1/2 tsp
Saffron water - 2 tbsp

For Raw Jackfruit marinade -
(Precook Raw Jackfruit with salt and turmeric water, cool and then use with marinade)
Yoghurt - 1 cup
Mint leaves (chopped) - 1/2 cup
Coriander leaves (chopped) - 1 cup
Red Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp + 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Mace (Javithri crushed) - 1 teaspoon
Garam Masala powder - 1 tbsp
Biryani Masala powder - 1 tbsp
Meat tenderiser powder - 1 tsp
Mix all of it and refrigerate till use.

For cooking rice -
Basmati rice - 1 and 1/2 cup
Star Anise - 1
Black Cardamom - 1
Cinnamon sticks - 2 of 2"
Cloves - 2
Cook rice with 1: 1 and 1/2 water, 1 tbsp oil and salt

Jackfruit marinade - Precook the jackfruit pieces in turmeric powder and salt water and drain water. Do not throw the water away. Keep aside. Allow to cool. Add all the ingredients of the marinade to the jackfruit pieces in a bowl, mix well and refrigerate till use. Add oil as it keeps the jackfruit pieces moist.
Cooking Rice - Wash rice. If possible soak the rice in salt water and oil for 1/2 and hour before use. Cook with whole spices in 1:1 and 1/2 cups of water. Cook till rice is half done. I cook in an electric rice cooker which gives me precise granularity. Once done, spread rice on a plate and allow to cool.
Jackfruit gravy and mixing rice - In a deep bottomed pan (the same will be made to prepare Biryani so use your judgement), heat few spoons of oil/ ghee. Once oil is hot enough, add bay leaves and add onions. Sweat them in oil till they turn light yellow and are fried. Pick half of fried onion and keep aside. In that add the jackfruit marinade and saute till completely cooked and the gravy is thick and not watery. This takes around 20 minutes. Mix the cooked rice now and give a good stir. Sprinkle the other half of cooked onions, garnish with chopped coriander leaves and saffron water. Cook covered for 5 minutes. Serve hot with Raita or Mirchi Ka Saalan.


  1. Looks Yum Ash! I have used kadgi for kodel,never thought of making biryani with kadgi.Nice alternative for vegans.

  2. @ KamS - Thanks! These days I love to cook with meaty vegan alternatives so Kadgi topped the list. Kadgi tasted good with Biryani Rice.


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