Jackfruit Pulao

Published under: JackfruitPulao

Basmati Rice – 1 cup, soaked for 30 minutes
Jackfruit – 250 gms, cleaned and cubed
Vegetable Oil – 1 cup
Cloves – 4
Cinnamon – 1, half inch stick
Bay leaf – 1
Black Cardamoms – 2
Black Cumin Seeds – 1 tsp
Onions – 1/4 cup, chopped
Ginger Paste – 2 tsp
Red Chilli Powder – 1/4 tsp
White Pepper Powder – 1/2 tsp
Salt to taste
Water – 2 1/2 cups

For the Garnish:
Ginger – 1/2 tsp, julienned
Green Chillies – 3, sliced, deseeded
Onion – 1, sliced, fried
Mace Powder – 1/2 tsp
Lemon Juice – 1 tbsp
Cashewnuts – 1 tsp, fried, sliced
Green Coriander – 1/2 tbsp, chopped
Cream – 2 tbsp

1. Heat the oil in a kadai or a pan till smoking.
2. Fry the jackfruit till light brown.
3. Remove and drain the excess oil on absorbent kitchen towels. Keep aside.
4. Reheat the same oil.
5. Add the cloves, cinnamon stick, bay leaf, black cardamoms and cumin seeds.
6. Saute over medium heat until they begin to crackle.
7. Add the onions and saute.
8. Stir in the ginger paste and red chilli powder.
9. Add the fried jackfruit, white pepper and salt.
10. Cook for 4 to 5 minutes.
11. Pour in the water.
12. Add the drained rice to the pan and bring the mixture to the boil.
13. Then lower heat and cover the pan.
14. Cook on low heat till the rice is done.
15. Remove the lid and sprinkle ginger, green chillies, fried onion, mace powder, lemon juice, fried Cashewnuts, green coriander and cream.
16. Seal the lid with dough and cook on very low heat for 10 to 15 minutes.
17. Serve hot with any raita.

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