4 pax

    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

Final preparation 

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.

Chef's tip

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.

Ingredient Checklist:

400gms Basmati rice
400gms Jack fruit
4 to 5 tbsp Yoghurt
1 tbsp Ginger garlic paste
To taste Salt
2 tbsp Ghee
2 tbsp Oil
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
To cook Water
1 tbsp Dryfruits ( for garnish)