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Tuesday, May 6, 2014,10:53 AM by
J.Sujatha

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JACKFRUIT PULAO

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Clean, wash and soak the rice for 30 minutes.
  • Heat the oil in a kadhai till it starts smoking. Fry jackfruit cubes till light brown in colour. Remove, drain the oil and keep aside.
  • Reheat the same oil in a heavy pan. Add cloves, cinnamon stick, bay leaf, black cardamom, and black cumin seeds; saut6 over medium heat until they begin to crackle.
  • Add onions and saute. Stir in the ginger paste and red chilli powder. Add the fried jackfruit, white pepper powder, and salt. Cook for 5 minutes.
  • Stir in water along with drained rice. Bring to the boil, reduce heat and cook till rice is done.
  • Remove the lid and sprinkle cashew nuts, green coriander, cream, ginger, green chillies, lemon juice, mace powder, and onion.
  • Seal the lid with dough, cook over very low heat (dum) for 10-15 minutes. Serve hot.

 

INGREDIENTS

  • 200 grams Basmati Rice
  • 250 grams Jackfruit, cleaned, cubed
  • 250 ml IDHAYAM sesame oil
  • 4 Cloves  
  • 1 Cinnamon, 1" stick
  • 1 Bay leaf  
  • 2 Black cardamoms
  • 1 teaspoon Black cumin seeds
  • 60 grams Onions, chopped
  • 2 teaspoon Ginger paste
  • ½ teaspoon Red chilli powder
  • ½ teaspoon White pepper powder
  • Salt to taste

For the garnishing:

  • ½ tablespoon Cashew nuts, chopped, fried
  • 1 tablespoon Green coriander, chopped
  • 2 tablespoon Cream
  • ½ teaspoon Ginger, julienned
  • 1 teaspoon Green chillies, sliced, deseeded
  • 15 ml Lemon juice
  • ½ teaspoon Mace powder
  • 1 Onion, sliced, fried

4 comments for “Jackfruit Pulao”

  • Posted Wednesday, February 15, 2023 at 2:57:29 AM

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