How to make Kathal Ka Pulao -

A very different, tasty pulao prepared using jackfruit.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jackfruit (कट्ठल ), Rice (चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Kathal Ka Pulao checkout Kathal Ki Biryani, Kathal Ki Biryani. You can also find more Rice recipes like Tamarind and Mustard Rice Palak Aur Gajar Pulao Nimbuwale Chawal Garlic Prawn Pulav

Kathal Ka Pulao

Kathal Ka Pulao Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kathal Ka Pulao Recipe

  • Jackfruit 2 cups

  • Rice 400 grams

  • Onions 3 large

  • Fresh mint leaves a few sprigs

  • Oil to deep fry

  • Ghee 2-3 tablespoons

  • Cloves 4

  • Green cardamoms 2-3

  • Cinnamon 1 inch stick

  • Mace 1/2 inch blade

  • Salt to taste


Step 1

Clean, wash and soak rice in three cups of water for fifteen to twenty minutes. Drain and keep aside. Peel, wash and cut jackfruit into one and a half inch sized cubes. Peel, wash and finely slice onions. Clean and wash mint leaves.

Step 2

Heat sufficient oil in a kadai and deep fry jackfruit pieces till golden. Drain onto an absorbent paper. In the same oil fry onion slices till golden brown and crisp. Drain onto an absorbent paper.

Step 3

Heat ghee in a thick-bottomed vessel, add cloves, green cardamoms, cinnamon and mace. When they give out a nice aroma, add soaked rice and fry for a minute. Add salt, half of the fried onions along with three cups of water and bring to a boil.

Step 4

Cover and cook on low heat till almost done. Add fried jackfruit pieces. Gently stir and cook on dum for another six to eight minutes. Serve garnished with the remaining fried onions and lightly crushed mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.