Kathal Ka Pulao (Jackfruit pulao)
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