Kathal (Raw Jackfruit) Pulao

Kathal (Raw Jackfruit) Pulao

Kathal Pulao is a delicious Indian recipe served in main course. Its a rich and aromatic preparation made with the combination of raw jackfruit, spices, coconut milk and fresh herbs. Jackfruits are rich in antioxidants that protect from aging, cancer and degenerative diseases. They contain a high amount of vitamins, minerals, electrolytes, phytonutrients, carbohydrates, fiber, fat and protein. This tempting pulao can be easily digested, nice and great way to enrich your diet with good taste and nutrition.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

  • Basmati Rice  2 Cups, soaked for an hour
  • Raw Jackfruit  2 Cups, cubed and pressure cooked till first whistle
  • Green Peas  1/2 cup
  • Coconut Milk  2 cups
  • Water  2 cups
  • Onion  1, sliced
  • Green Chillies  3 – 4
  • Ginger Garlic Paste  2 tsp
  • Jeera  1/2 tsp
  • Green Cardamom  2 – 3
  • Cloves  5 – 6
  • Peppercorns  8 – 10
  • Cinnamon  1 inch
  • Bay Leaves  2 – 3
  • Turmeric  1/2 tsp
  • Garam Masala Powder  2 tsp
  • Salt  to taste
  • Lemon Juice  1/2 tsp
  • Oil  3 tbsp
  • Ghee  1 tbsp
  • Coriander Leaves, chopped  2 tbsp
  • Mint Leaves, chopped  1 tbsp

Directions

  1. Take the raw jackfruit cubes in a bowl and marinate them with turmeric and some salt. Heat oil in a kadhai and deep fry them.
  2. In another deep vessel, heat oil and add all the whole spices and green chillies. Now add onions and fry till they turn brown.
  3. Add ginger – garlic paste and fry till raw aroma goes off. Add rice, garam masala powder and green peas. Saute for 5 – 6 minutes.
  4. Add fried jackfruit cubes and mix.
  5. In another pan, heat water, coconut milk and salt. Bring them to boil and pour it over the rice.
  6. Add some lemon juice, cover with a lid, simmer and let it cook till water – coconut milk mixture is completely absorbed. Once done, switch off the flame, sprinkle some coriander and mint leaves. Drizzle some ghee on top and keep it covered for ten minutes so that all the aromas of fresh herbs and ghee is completely absorbed.
  7. Serve hot.

 

2 Comments

  1. Will try this out

     

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