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30 mins
PREP TIME
40 mins
Cook Time
2
Serves
70 mins
Total
INGREDIENTS
250g jackfruit (Kathal) cut to bite sized pieces
150g Basmati Rice
4 tablespoons cooking oil
3 pods of green cardamom
2 pods black cardamom
1 inch stick cinnamon
3 medium onions- finely chopped
4 medium tomatoes- pureed
Spices- Salt to taste
1 tsp Deggi mirch or any red chili powder
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp turmeric powder
2-3 Green chilies, slit lengthwise
A bunch of coriander leaves- chopped
2 teaspoons ginger-garlic paste
Instructions
Soak rice for 30 minutes
Heat 2 tbsp oil in a pan and fry the jackfruit till medium brown in colour. Set aside
In the same pan, add the remaining oil and whole spices
Add onions and fry till light brown. Add the ginger-garlic paste and green chillies, saute for a minute.
Add salt , turmeric, red chillies, coriander powder. Saute for a minute and add the fried jackfruit.
Add puréed tomatoes, mix, cover pan and cook on medium heat for 5 minutes
Add garam masala and 1 cup water. Cook until it reaches the consistency of a thick gravy.
Parboil the soaked rice in 250ml of water with a pinch of salt. Strain and wash under fresh water.
On a low flame, and add a layer of rice to a stock pot. Add a layer of the prepared jackfruit gravy on top of it. Spread some chopped coriander.
Repeat step 9
Cover and cook on a low flame for ten minutes.
Serve hot with green chutney and onions (optional).