RAW JACKFRUIT PULAO / JACKFRUIT BIRYANI / KATHAL KI BIRYANI RECIPE
Servings
4serving
Servings
4serving
Ingredients
To Garnish :
Instructions
  1. When we cut Jack fruit , a thick “milk” oozes from it. This is sticky in nature and stains. So without forgetting ,before cutting rub generous amount of coconut oil to your hand and grease the cutting knife too.
  2. Cut the raw jack fruit into half and later into medium size long pieces.Remove outer thorny green skin and the center stalk part.
  3. Cut the clean jackfruit into small pieces and put them into water immediately,else they will dis color. Leave it in water for 5 mins. You can observe that the water would be little brownish now. Discard that water.
  4. Wash and soak rice in water for 20 minutes .
  5. In a pressure cooker heat oil + ghee together. Once its hot, add cumin seeds,,bay leaf ,star anise,cloves,cinnamon ,mace and cardamom .
  6. Once the cumin and fennel seeds splutter, add onion ,green chillies and ginger garlic paste. Fry nicely till onion turns light brown in color.
  7. Next add tomatoes , little salt and saute till its mushy .
  8. Add curd , little turmeric powder,dhania powder ,red chilli powder,garam masala / biryani masala powder and remaining salt . Fry for 1-2 mins.
  9. Next add chopped raw jackfruit and saute for 4-5 mins Add little salt while frying .
  10. Add drained rice . Fry for 1-2 mins.
  11. Finally add hot water and mint leaves. Mix and taste test. Salt and spice level should be slightly on higher side at this stage. Once the water starts boiling,close the lid and keep the flame to medium . Cook for 2 whistles and switch off the flame.
  12. In a small kadai , take a tsp of ghee, roast cashew.
  13. Once the pressure releases , add to the pulav roasted cashews and chopped coriander leaves . Gently fluff it up using a fork .
  14. Serve hot Raw jackfruit pulav with raita.

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