JACKFRUIT PULAO
Serves :
6
Preparation Time :
Cooking Time :
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
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