Kathal Ka Pulao (Jackfruit pulao)

Kathal Ka Pulao (Jackfruit pulao)

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Servings: 5
Calories: 611

Ingredients
 

  • 7 oz Rice Basmati
  • 9 oz Jackfruit kathal, cleaned, cubed
  • 7 floz Vegetable oil
  • 4 Cloves hung
  • 1 Cinnamon dalchini, 1 inch stick
  • 1 Bay leaf tej patta
  • 2 Black cardamom badi elaichi
  • 1 tsp Black cumin shahi jeera seeds
  • 2 oz Onions chopped
  • 2 tsp Ginger adrak paste
  • 1/2 tsp Red chilli powder
  • 1/2 tsp White pepper safed mirch powder
  • Salt to taste
  • 6 floz Water

for the garnishing:

  • 1/2 tbsp Cashew nuts kaju, chopped, fried
  • 1 tbsp coriander hara dhaniya, chopped
  • 2 tbsp Cream
  • 1/2 tsp Ginger adrak, julienned
  • 1 tsp Green chillies sliced, deseeded
  • 1 tbsp Lemon nimbu juice
  • 1/2 tspn Mace javitri powder
  • 1 Onion sliced, fried

Instructions

  • Clean, wash and soak the rice for 30 minutes.
  • 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.
  • 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.
  • 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.
  • 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 on very low heat (dum) for 10 - 15 minutes. Serve hot.
Calories: 611 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 45g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 20 mg
Potassium: 385 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 614 IU
Vitamin C: 12 mg
Calcium: 55 mg
Iron: 1 mg
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