jackfruit pulao
Ingredients (25)
- for jackfruit pulao:
- 2 cups basmati rice, soaked in water for 30 minutes.
- 400 grams jackfruit (kathal) or 3 to 3.5 cups chopped jackfruit
- 2 medium sized onions - thinly sliced or 1 heaped cup of thinly sliced onions
- 1 inch ginger + 3-4 garlic - made into a paste in an mortar-pestle
- 3 green cardamoms
- 1 big cardamom
- 1 inch cinnamon
- 4 cloves
- 1 tej patta (indian bay leaf)
- 2 to 3 strands of mace
- 1 teaspoon caraway seeds
- 1 small piece stone flower (dagad phool) - optional
- 5 cups water
- 3 tablespoon ghee for the pulao
- 5 tablespoon oil for frying the kathal
- salt as required
- for layering:
- 1 to 2 green chilies - slit, deseed if you prefer
- 1 teaspoon chopped mint leaves or coriander leaves or a mix of both
- 10 to 12 cashews
- 2 pinch Garam Masala
- 1/2 inch ginger, julienned
- 1 teaspoon lemon juice (optional)
- salt as required
Directions
Learn how to make this recipe at Dassana's Veg Recipes