*Kathal Dum Biryani is a flavorful and aromatic biryani made using tender raw jackfruit, known for its wonderful meaty texture. In this recipe, the jackfruit is first blanched and then coated with a freshly homemade biryani masala paste. No ready-made biryani masala is used. The masala-coated jackfruit is layered with fragrant biryani rice and slow-cooked on dum using a traditional coconut shell fire, with a touch of homemade desi ghee allowing the flavors to blend...
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Blanch tender raw jackfruit pieces in water with salt and turmeric till it is semi cooked.
Blanching the jackfruit with salt and turmeric helps remove the raw smell and improves flavor. Drain and keep aside.
Grind together dry Kashmiri red chillies, mint leaves, coriander leaves, cloves, cinnamon stick, green cardamom, ginger, garlic, barista (fried onions), curd, turmeric powder, coriander powder, cumin seeds, and fennel seeds into a smooth paste with salt . Add water little by little. I added around 1/4 th cup water.
Do not roast the spices; grind everything raw.
Take broad hollow vessel . Heat 2 tbsp oil, add 3 green chillies and saute chopped onion . Add the masala paste and cook till oil separates.
Toss the blanched jackfruit pieces well in the freshly ground masala paste so that all pieces are nicely coated.
Cover and cook for 10-12 min on low flame. Let the masalas absorb in jackfruit.
Once done , add 1 tsp kasuri methi and garnish with chopped coriander leaves. Rest the gravy for sometime.
Heat biryani kadhai well. Remove from the flame. Add barista oil first followed by biryani rice.
Next add jackfruit gravy. Again cover with rice. Add the remaining gravy top with biryani rice again. Garnish with coriander leaves and barista. Add the remaining barista oil.
Take half coconut shell and place directly on the stove flame. Put the coconut in a bowl. Place it on biryani . Add a tsp of homemade desi ghee . Cover until the flavors blend beautifully.
Burning the coconut shell gives a smoky flavour to the biryani thereby giving the dum effect.
Heat tawa place the biryani pot and let it simmer for 5-7 min on very low flame. Let it rest for sometime. Then serve hot with raita or salad.
Use only tender raw jackfruit for the best soft and meaty texture in the biryani.
While grinding the masala paste, add very little water so the paste stays thick and coats the jackfruit well.
Since no ready-made biryani masala is used, balance of whole spices in the paste is important for authentic flavor.
Cooking on coconut shell dum gives a beautiful smoky aroma to the biryani.
Can I use canned jackfruit for this recipe?
Yes, you can use canned jackfruit, but ensure it is rinsed well and drained before blanching.
What is dum cooking?
Dum cooking is a slow-cooking method where the pot is sealed to trap steam, allowing the flavors to blend beautifully.
Can I replace curd with a vegan alternative?
Yes, you can use coconut yogurt or any plant-based yogurt as a substitute for curd.
How do I prepare biryani rice?
Here is the link for perfect biryani rice on my page.
Can I make this biryani spicier?
Yes, you can add more Kashmiri red chillies or a pinch of red chili powder to the masala paste for extra heat.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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