Jackfruit Pulao

If only I could count the number of ways to make Kathal! Having grown up where we had Jackfruit trees in our backyard, we had to make dishes that everyone has heard of and some of them we just invented along the way. Kathal Pulao, Biryani, kebabs, pickles, subzi, jams, kheers or payasams….and the list is just endless. Here is one way that is just so simple and flavorful.

Prep Time: 30 min (including frying)
Cook Time: 25 min
Serves: 4-6


Can of Jackfruit/ Kathal – 250 gm (10 oz)
Basmati Rice – 1.5 cups
Oil – 2 tbsp
Black Cumin – 1/2 tsp
Bay Leaf – 1
Cinnamon Stick – 1 pc.
Black Cardamom – 1
Green Cardamoms – 2
Cloves – 2
Onion – 1/2 med. sliced
Green Chillies – to taste
Ginger & Garlic Paste – 2 tbsp
Tomato – 1, sliced
Carrots & Peas – 1/2 cup
Garam Masala – 1 tsp
Black Pepper Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder -1 tsp
Salt – to taste
Red Chili Powder – to taste
Cilantro Leaves – handful, chopped
Mint Leaves – few, chopped
Yogurt/Curds – 1/2 cup
Water – 2.5 cups
Ghee/ Clarified Butter – for garnish


1. Wash the Rice well and soak in fresh water for 30 min.
2. Cut the Jackfruit to bite size pieces and deep fry till golden brown.
3. Set aside on a paper towel till ready to use.
4. In a pan, add the Oil and allow it to heat up on a medium flame.
5. Add in the Black Cumin Seeds and allow them to sizzle.
6. Add in the whole Garam Masala – Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom & Cloves. Fry for 30 secs.
7. Add in the sliced Onions and a little bit of Salt to speed up the cooking.
8. Once the Onions have changed color to a light brown, add in the Green Chillies and Ginger & Garlic Paste. Cook for a few minutes more.
9. Add in Tomatoes & Peas and Carrots & the fried Jack Fruit. Mix well.
10. Time for Spices – Garam Masala, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt & Red Chili Powder.
11. Mix in the Cilantro & Mint Leaves.
12. Lower the heat and add in the Yogurt. Mix well.
13. Add drained Rice and saute for 1 minute, then add in Water, increase the heat and allow the Pulao to come to a boil, uncovered.
14. Once the bubbles of the boiling are visible, lower temperature to the lowest, cover the pan and cook for 15 minutes.
15. After 15 minutes, turn off the flame, uncover the pan and fluff the rice with a fork very gently.
16. Drizzle some Ghee on the top and allow the Pulao to rest for another few minutes.
17. Serve hot with Raita or pickles.

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0 thoughts on “Jackfruit Pulao

  1. Dearest dearest Hetal & Anuja,

    Thanks a lot for the worderful receipe. My hubby came back today from his office trip after 1 month & i made this for him for the very first time. it was a huge hit. thank you again.

  2. i love your dishes. from being a total anti kitchen person, I am gradually becomind
    g a pro. thanks for making cooking intresting and do-able.Yy Yu Yy

    1. Hi Leena,
      You will have to cut the Jackfruit and fry it the same way. It will take a little longer to fry compared to the one from the can.

  3. Hello Ladies, thank you for your marvelous recipes that I know are authentic having lived 5 years in Mauritius with the privelege of learning all about Indian cooking (not Mauritian which has been subjected to other influences) especially how to use spices. I live in the South of France and still cook Indian as we can find all the spices necessary but not Jack Fruit which is wonderful. I am now a groupie

  4. When to add the jackfruit to the rice seems to be missing in the recipe.or do we just add it on top after rice is cooked?

  5. Hi Hetal and Anuja,

    I was wondering the reason behind deep frying the jack fruit in oil first. The canned jack fruits are already cooked and wanted to ask if I can go ahead and cook it in the pulao itself right from the can (washed off course).

    Thanks in advance!

    1. Hi Shweta,

      Yes, you can definitely choose not to fry the jackfruit. Deep frying changes the texture of the jackfruit a bit but it is not absolutely necessary.

    1. Hi Rachel,

      The rice goes in after the yogurt is mixed in well. Add rice, saute it for a minute before adding in the water.

  6. This recipe was good . However because of the addition of the yougurt, my rice turned to be brittle(slightly undercooked)- I wonder if someone else also had the same issue. Also, the addition of 2.5 cups of water to 2.5 cups of rice turned out to be a little less. Maybe depends on the quality of the rice,I had used Tilda Basmati.

    1. Hi S.D.

      The normal ratio of rice to water (or any other liquid) is 1 to 2. In this case, for 1.5 cups of rice, we would need 3 cups of water (liquid). Since we used 1/2 cup of yogurt, we reduced the water to 2.5 cups – for a total of 3 cups.

  7. Hetal + Anuja,

    I love Jack fruit a lot and used to relish on the dishes my mum used to make for us on weekends. I am planning on making this dish this weekend.

    You two are wonderful cooks and also look amazing for your age.


  8. Hetal tried this yummy Briyani, cameout superb. Thanx for sharing. Your measurements were perfect. I too have to same pan (from bed bath & beyond) its exactly 15 mins to cook the rice. Great Recipe.

    Next on my list Kandi ki subzi for dinner along with Chapathi.

    Thanx hetal. Take care dear.

    1. Yes, but you will have to fry the onions/tomato mixture first on the stove. Then,you can add the mixture plus the rice and water the rice cooker.

  9. I have a question is this the sweet jackfruit in sugar syrup that is being used? Which jackfruit is it and do you get it from Indian stores? I mean the brand.

    1. Hi Shazia,

      No, the jackfruit is not in syrup and is not sweet. We get Aroy-D brand Young Jackfruit from our local Asian store.

  10. I never had jack fruit but I’m tempted to make this puloa. The list of ingredients is so long one would think it’s for biryani, but definitely mouth watering. I will cautiously try it!

  11. Is it like verrry important to close the pan once the rice is added or can i just cook the rice without the lid? the water would anyways evaporate right?

    1. Hi Vidya,

      Yes, it is extremely important to cook the rice with the lid on. You are not just looking to evaporate the water, the rice must also get cooked during the same time.

  12. Hi ,
    Yippee I am the first to comment ! Mouth watering recipe. Also loved your Jewelry.

    Thanks & Keep up the good work 🙂
    — Jayashree

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