1 cup (200 g) 7 oz Rice, Basmati
250 g (9 oz) Jackfruit (kathal), cleaned, cubed
1 cup (200 ml) 7 fl oz Vegetable oil
4 Cloves (hung)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
2 Black cardamom (badi elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) White pepper (safed mirch) powder
Salt to taste
2 cups (500 ml) l6 fl oz Water
250 g (9 oz) Jackfruit (kathal), cleaned, cubed
1 cup (200 ml) 7 fl oz Vegetable oil
4 Cloves (hung)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
2 Black cardamom (badi elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (12 g) Ginger (adrak) paste
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) White pepper (safed mirch) powder
Salt to taste
2 cups (500 ml) l6 fl oz Water
For the garnishing:
1/2 tbsp (5 g) Cashew nuts (kaju), chopped, fried
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Cream
1/2 tsp (3 g) Ginger (adrak), julienned
1 tsp Green chillies, sliced, deseeded
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 tsp (1 g) Mace (javitri) powder
1 Onion, sliced, fried
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Cream
1/2 tsp (3 g) Ginger (adrak), julienned
1 tsp Green chillies, sliced, deseeded
1 tbsp (15 ml) Lemon (nimbu) juice
1/2 tsp (1 g) Mace (javitri) powder
1 Onion, sliced, fried
method
1. Clean, wash and soak the rice for 30 minutes.
2. Heat the oil in a wok (kadhai) till it starts smoking. Fry Jackfruit cubes till light brown in colour. Remove, drain the oil and keep aside.
3. Reheat the same oil in a heavy pan. Add cloves, cinnamon stick, bay leaf, black cardamom, and black cumin seeds; saute on medium heat until they begin to crackle.
4. Add onions and saute. Stir in the ginger paste and red chilli powder. Add the fried Jackfruit, white pepper powder, and salt. Cook for 3 - 4 minutes.
5. Stir in water along with drained rice. Bring to the boil, reduce heat and cook till rice is done.
6. Remove the lid and sprinkle cashew nuts,, green coriander, cream, ginger, green chillies, lemon juice, mace powder, and onion.
7. Seal the lid with dough, cook on very low heat (dum) for 10 - 15 minutes. Serve hot.
2. Heat the oil in a wok (kadhai) till it starts smoking. Fry Jackfruit cubes till light brown in colour. Remove, drain the oil and keep aside.
3. Reheat the same oil in a heavy pan. Add cloves, cinnamon stick, bay leaf, black cardamom, and black cumin seeds; saute on medium heat until they begin to crackle.
4. Add onions and saute. Stir in the ginger paste and red chilli powder. Add the fried Jackfruit, white pepper powder, and salt. Cook for 3 - 4 minutes.
5. Stir in water along with drained rice. Bring to the boil, reduce heat and cook till rice is done.
6. Remove the lid and sprinkle cashew nuts,, green coriander, cream, ginger, green chillies, lemon juice, mace powder, and onion.
7. Seal the lid with dough, cook on very low heat (dum) for 10 - 15 minutes. Serve hot.
serving amount
serves: 4 - 5
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