45 minutes (Preparation )
10 second read: Jackfruit is a very neglected vegetable in our country. The texture it possesses is simply superb and makes for a lovely flavor in this pulao
a) Wash the rice , soak for half an hour at least.
b) Wash the jack fruit nicely. Apply oil on the hands and oil the jackfruit and cut into bite sized pieces. Get the skin off the seeds.
c) Dry roast the green cardamom, pepper, cloves and cinnamon and crush it using a mortar & pestle.
d) In a cooker, Add the leftover oil. Add the jack fruit and fry till it turns light golden brown.
e) Remove the jack fruit. Heat the ghee in the pan. Add the dry spices, ginger garlic paste & yoghurt.
f) Add the jackfruit ,salt and the rice and stir.
g) Cover the entire contents of the cooker with water and cook for 2 whistles. Reduce the flame and cook on a slow heat for 4 to 5 mins.
h) Open the cooker after 10 minutes of putting the flame off.
i) Serve on a big platter. Garnish with dry fruits.
If you wish to make it spicy, use green chilly paste along with the ginger garlic paste. It won’t change the color of the pulao and still give it that little nip.
|4 to 5 tbsp||Yoghurt|
|1 tbsp||Ginger garlic paste|
|3 to 4 nos||Green cardamom|
|2 nos||Bay leaf|
|6 to 8 pieces||Black pepper corn|
|4 to 5 pieces||Cloves|
|1 tsp||Cumin seeds|
|1 piece||Cinnamon sticks|
|2 nos. (split in the middle)||Green chilly|
|3/4th tsp||Haldi powder|
|1 tbsp||Dryfruits ( for garnish)|