Jackfruit Biryani – The Meaty Vegetarian Star of 2025
Discover how to cook a perfectly aromatic jackfruit biryani, a vegetarian biryani trend blending authentic Indian spices with the meaty texture of kathal (raw jackfruit).
India’s food scene is evolving rapidly, with plant-based and creative vegetarian dishes dominating menus from Mumbai to Bengaluru. Amid this shift, Jackfruit Biryani (locally known as Kathal Biryani) has emerged as a star — a hearty, flavour-packed vegetarian alternative to traditional meat biryanis.
Jackfruit’s fibrous texture resembles tender meat while soaking up aromatic spices beautifully. As per a 2025 Economic Times food report, jackfruit has become the “hero ingredient” for vegetarian chefs innovating around Indian classics.
This Bhimascook recipe delivers that trend straight to your kitchen — authentic, aromatic, and completely vegetarian.
Quick Facts
| Feature | Details |
|---|---|
| Dish Name | Jackfruit Biryani (Kathal Biryani) |
| Cuisine Type | Indian – Vegetarian Main Course |
| Serves | 4 to 6 people |
| Prep + Cook Time | ~ 45 minutes total |
| Key Ingredients | Raw jackfruit, basmati rice, biryani masala |
| Diet Type | Vegetarian / Plant-Based |
| Trend Source | The Economic Times (2025) – “Jackfruit rises as India’s plant-based superfood” |
Why Jackfruit Biryani Is Trending in India
A Modern Vegetarian Evolution
Raw jackfruit (kathal) has deep roots in Indian home-cooking, especially in Uttar Pradesh, Kerala, and Tamil Nadu. Recently, chefs in Bengaluru and Mumbai have reimagined it as a plant-based biryani hero for those seeking depth without meat.
Sustainability & Nutrition
Jackfruit is abundant, eco-friendly, and rich in fibre and potassium. It fits the “eat local, waste less” mindset gaining momentum among conscious Indian consumers.
Cultural Harmony
Biryani remains India’s emotional food — and kathal biryani unites North and South techniques, creating a wholesome, pan-Indian vegetarian identity.
Ingredients
Main Ingredients
500 g raw green jackfruit (kathal), cut into 1-inch pieces
2 cups basmati rice, soaked 30 minutes
3 onions, thinly sliced
2 tomatoes, finely chopped
2 tbsp ginger-garlic paste
4 green chillies, slit
1 cup yogurt (whisked)
½ cup fried onions (birista) for garnish
3 tbsp ghee (or oil)
Whole Spices
Bay leaves (2), cinnamon (1-inch stick), cardamoms (3), cloves (4), stone flower (1 small piece), shah jeera (1 tsp)
Powder Spices
2 tsp coriander powder, 1 tsp jeera powder, 1 tsp Kashmiri chilli, 2 tsp biryani masala, salt to taste
For Dum Layering
Few mint leaves, coriander leaves (chopped)
Saffron threads soaked in 2 tbsp warm milk (optional)
Step-by-Step Recipe
1. Prepare the Jackfruit
Oil your knife and hands to avoid stickiness.
Boil jackfruit cubes for 5 minutes, drain and set aside.
2. Cook the Masala
Heat ghee/oil, add whole spices until aromatic.
Add onions, sauté to golden.
Stir in ginger-garlic paste and green chillies; cook 2 minutes.
Add tomatoes, powder spices, and cook until oil separates.
Mix in yogurt and jackfruit; simmer 8–10 minutes until soft but firm.
3. Par-boil the Rice
In a large pot, boil rice with salt and 1 bay leaf until 70% done. Drain.
4. Layer and Dum Cook
In a heavy handi: layer half rice → half jackfruit masala → rice.
Top with fried onions, mint, coriander, saffron milk.
Seal lid with dough and dum cook 10 minutes on low heat.
Let rest 5 minutes before opening. Fluff gently.
Serving & Plating
Serve jackfruit biryani hot in a handi or wide platter.
Pair with boondi raita or tomato onion raita.
For more Indian vegetarian inspiration, explore our
Storage & Health Benefits
Storage: Cool completely and refrigerate up to 3 days. Reheat on low flame with 1 tbsp water to retain moisture.
Health: Jackfruit is low in calories and rich in fibre, vitamin C, and potassium — a heart-friendly ingredient that supports gut health.
Tip: For a vegan version, replace yogurt with coconut yogurt and ghee with coconut oil.
Chef’s Tips for Perfect Jackfruit Biryani
Use young, green jackfruit only – ripe fruit adds sweetness and spoils texture.
Fry onions until deep gold brown for authentic Hyderabadi taste.
Let the biryani rest for 10 minutes before serving for fluffier grains.
Avoid stirring too much after dum – it breaks rice layers.
Conclusion
The Jackfruit Biryani represents India’s culinary transition toward creative, wholesome, vegetarian innovation. This dish honours traditional biryani craft while embracing the modern plant-based movement.
So bring home this flavour-packed biryani today — savour its aroma, texture, and tradition in every spoonful!
Call to Action: Bookmark this recipe and explore more vegetarian biryani creations on Bhimascook.com.
FAQs
Q1: Can I make jackfruit biryani without yogurt?
Yes, replace with coconut milk or plant-based curd for a vegan version.
Q2: Does jackfruit biryani taste like meat?
The texture is similar to soft meat, absorbing spices deeply — a great vegetarian substitute.
Q3: Can I pressure cook jackfruit?
Yes, 1 whistle is enough for tender but firm pieces before adding to masala.
Q4: Is jackfruit biryani healthy for diabetics?
Raw jackfruit has lower glycaemic index than rice, making it suitable for moderate consumption.
Q5: What rice is best for vegetarian biryani?
Premium aged basmati for aroma and non-sticky grains is ideal.
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Useful Links
- Jackfruit Biryani Recipe – MyFoodStory
- Restaurant India: Jackfruit Health Benefits
- Vegetarian Main Courses – Bhimascook Archive
- Masala Khichdi Recipe | Comforting One-Pot Indian Meal
- Authentic Gujarati Handvo Recipe | Crispy & Spongy Savory Lentil Cake
- 7-Step Matar Paneer Recipe | Authentic North Indian Green Peas Paneer Curry
Author Pack
Author: Bhimascook Team
About Author: Bhimascook.com celebrates authentic vegetarian Indian cooking, highlighting traditional and trending recipes that align with India’s evolving food culture. Authored by a certified vegetarian culinary specialist experienced in regional Indian cuisines.