Jack Fruit Pulao Recipe

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Recipe Ingredients

Can of Jack Fruit/ Kathal – 250 gm (10 oz)
Basmati Rice – 1.5 cups
Oil – 2 tbsp
Black Cumin – 1/2 tsp
Bay Leaf – 1
Cinnamon Stick – 1 pc.
Black Cardamom – 1
Green Cardamoms – 2
Cloves – 2
Onion – 1/2 med. sliced
Green Chillies – to taste
Ginger & Garlic Paste – 2 tbsp
Tomato – 1, sliced
Carrots & Peas – 1/2 cup
Garam Masala – 1 tsp
Black Pepper Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder -1 tsp
Salt – to taste
Red Chili Powder – to taste
Cilantro Leaves – handful, chopped
Mint Leaves – few, chopped
Yogurt/Curds – 1/2 cup
Water – 2.5 cups
Ghee/ Clarified Butter – for garnish

Recipe Method

1. Wash the Rice well and soak in fresh water for 30 min.
2. Cut the Jack Fruit to bite size pieces and deep fry till golden brown.
3. Set aside on a paper towel till ready to use.
4. In a pan, add the Oil and allow it to heat up on a medium flame.
5. Add in the Black Cumin Seeds and allow them to sizzle.
6. Add in the whole Garam Masala – Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom & Cloves. Fry for 30 secs.
7. Add in the sliced Onions and a little bit of Salt to speed up the cooking.
8. Once the Onions have changed color to a light brown, add in the Green Chillies and Ginger & Garlic Paste. Cook for a few minutes more.
9. Add in Tomatoes & Peas and Carrots & the fried Jack Fruit. Mix well.
10. Time for Spices – Garam Masala, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt & Red Chili Powder.
11. Mix in the Cilantro & Mint Leaves.
12. Lower the heat and add in the Yogurt. Mix well.
13. Add drained Rice and saute for 1 minute, then add in Water, increase the heat and allow the Pulao to come to a boil, uncovered.
14. Once the bubbles of the boiling are visible, lower temperature to the lowest, cover the pan and cook for 15 minutes.
15. After 15 minutes, turn off the flame, uncover the pan and fluff the rice with a fork very gently.
16. Drizzle some Ghee on the top and allow the Pulao to rest for another few minutes.
17. Serve hot with Raita or pickles.